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Melting Potatoes

Judith Hannemann
  • 40 minutes
  • Serves 4 to 6

INGREDIENTS

3

large (or 4 medium) russet potatoes (see NOTES)

10 tbsp

unsalted butter, divided

2 tbsp

vegetable oil

1 cup

chicken stock

2 cloves

garlic, crushed

3

large sprigs fresh thyme (see NOTES)

Kosher salt

Coarsely ground black pepper