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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This is part of a delicious fish at . Serve with pan roasted fish, baby spinach, and a beurre blanc. Ingredients:
6 lbs potatoes (12 medium) |
2 tbsp unsalted butter |
4 cups chicken stock |
2 g (2 sprigs) thyme |
1 clove garlic, mashed |
1 salt |
1 pepper |
1/4 cup parsley, chopped |
Directions:
1. Peel potatoes and with a small knife or turning knife, turn into a barrel shape. In a hot pan add the butter and sauté the turned potatoes for about 2 minutes on a low heat. Add the thyme, garlic and chicken stock and bring to a boil.
2. Cover the pan with foil and place into a medium oven for about 20 minutes to cook. To serve place the pan back onto the stove and reduce the liquid until it has reduced by 90%. Then add the chopped parsley and season with salt and pepper.
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