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Has dairy from:
Has gluten from:
Has meat from:
Not vegan due to:
butter chicken broth
Not vegetarian due to:
Not pescetarian due to:
This recipe has no customizations.
This recipe fits right into a balanced diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.5% of RDA
• Calories: 5.5% of RDA
• Carbs: 2.7% of RDA
• Fat (total lipid): 14.3% of RDA
• Fiber: 3.0% of RDA
• Fructose: 0.3% of RDA
• Protein: 4.5% of RDA
• Sodium: 6.2% of RDA
• Sugar: 1.1% of RDA
• Vitamin A (IU): 13.6% of RDA
• Vitamin B6: 6.8% of RDA
• Vitamin C: 7.7% of RDA
• Iron: 1.7% of RDA
• Magnesium: 3.2% of RDA
• Manganese: 2.4% of RDA
• Niacin: 13.9% of RDA
• Potassium: 5.1% of RDA
• Zinc: 1.3% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
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Preheat oven to 425 degrees F.
PREPARING THE POTATOES
Cut off ends of russet potatoes, stand potatoes on end, and peel potatoes from top to bottom with a sharp knife to make each potato into a uniform cylinder.
Cut each cylinder in half crosswise to make 6 potato cylinders about 2 inches long.
Place potatoes into a bowl of cold water for about 5 minutes to remove starch from outsides; pat dry with paper towels.
Place a heavy oven-proof skillet (such as a cast iron skillet) over high heat. Pour in oil; heat oil until it shimmers slightly.
COOKING THE POTATOES
Place potato cylinders with best-looking ends into the hot oil, lower heat to medium-high, and pan-fry potatoes until well-browned, 5 to 6 minutes. Season with salt and black pepper.
Flip the potatoes onto the opposite ends. As they cook, use a paper towel held with tongs to carefully blot out the oil from the skillet. Add butter and thyme sprigs to skillet.
Pick up a thyme sprig with tongs and use it to paint butter over the top of the potatoes. Cook until butter foams and foam turns from white to a pale tan color. Season with more salt and pepper. Pour chicken stock into skillet.
Transfer skillet to preheated oven and cook until potatoes are tender and creamy inside, about 30 minutes.
If potatoes aren't tender, add 1/4 cup more stock and let cook 10 more minutes.
Place potatoes on a serving platter and spoon thyme-scented butter remaining in skillet over potatoes. Garnish with thyme and parsley. Let cool about 5 minutes before serving.
THIS RECIPE CAN BE CUSTOMIZED
Make it Low Sodium!
A low-sodium variant of this recipe can be made that has a
28% reduction in the amount of sodium.
Just substitute low-sodium chicken broth for chicken broth.
Make it Dairy Free!
A dairy-free variant of this recipe can be made.
Just substitute Earth Balance Natural Buttery Stick for butter.
This recipe has the following nutrient totals:
Protein 5.07 g
Carbohydrates 7.45 g
Iron 0.32 mg
Fiber 0.85 g
Calcium 5.00 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.