Side Essentials: Crispy, Creamy Potato Rounds
Andy Anderson !
This method is a variation of recipe that I saw on a cooking show several years ago. At the time, I never bothered to write it down; however, this is my version (as memory serves me).
What I like about them is that they are crispy on the outside, and creamy on the inside. So yummy.
So, you ready… Let’s get into the kitchen.
4 Tbspsweet butter, unsalted
1/2 tspsalt, kosher variety, or to taste
1/2 tspblack pepper, freshly ground, or to taste
2 mediumrusset potatoes
3/4 cchicken stock, freshly made, if possible
1 clovegarlic, peeled, and smashed
·sour cream, for serving
How to Make Side Essentials: Crispy, Creamy Potato Rounds
- Chef’s Note: The normal cooking temp for a recipe like this is 500f (260c), but I found that it was difficult to control the browning process; plus, it has a tendency to smoke up the oven. I then dropped the temperature to 475f (245c), but it was still too hot. I finally, settled on 450f (230c), and adjusted the cooking times accordingly.