This is such a great way to flavour potatos and have them crispy and golden brown at the same time. We use Gordon Ramsay’s method so there isn’t any waste, ie. the potatoes aren’t cut into the cylindrical shapes. Instead, they are cut in half lengthwise so that the cut side of the potato becomes crispy while the bottom is steeped in broth.
You can use vegetable stock if you don’t eat meat!
- Potatos, peeled and cut in half lengthwise
- sprig of rosemary
- 5 tablespoons of butter
- salt and pepper to taste
- chicken stock
Preheat the oven to 200C.
Melt butter in a oven-proof fry pan on medium heat.
Salt and pepper the potatoes.
Once the butter is warm, add the potatoes, cut side down.
Cook the potatoes until the golden brown. Turn them over.
Add the chicken stock until it comes up half way up the potatoes.
Place the pan of potatoes into the oven and bake uncovered until soft, about 20 minutes.
Serve with a steak or roast.