1 1/2-2 lbs baby or fingerling potatoes (I used a mix of blue, red and white)
2 1/3 cups chicken stock
1 onion, sliced
4 cloves garlic, sliced
3 tablespoons fresh thyme leaves
1 tablespoon olive oil
1 tablespoon butter
In a single layer, arrange all of the potatoes into the bottom of a large, nonstick pan. Add garlic, onion, thyme, salt (if needed), pepper, broth, butter and oil. Bring to a boil. Reduce heat and partially cover with a lid. Continue to boil about 20 minutes. At this point the broth should have evaporated some but the potatoes should still be surrounded by broth up to the half way mark. Carefully use the back of a spoon to gently crack each of the potatoes, do not mash. Raise the heat slightly and continue to cook until all of the broth has evaporated and the potatoes have browned on the underside, about 10 minutes. Flip the potatoes and cook the other side for about 5 minutes. Remove from heat. Allow to sit briefly before removing the potatoes from the pan and serving.
Note: Use potatoes that are roughly the same size so they will be finished cooking at the same time.
This is my favorite way of making potatoes. The potatoes are tender, infused with flavor and have marvelous caramelized, crispy edges. Honestly I’d be happy to have a big bowl of these potatoes and nothing else for dinner. In actuality, I like to serve them with something simple like a roasted chicken or turkey. Don’t be surprised if you find yourself scraping the bottom of the pan with a spoon long after dinner, trying to get the last bits out. It is that good.
If you have any leftovers (it is rare but it does happen) the potatoes reheat surprisingly well. I like to bake them at 350 for a few minutes but in a pinch a microwave would do, just make sure the contain is vented so they don’t steam and become mushy.