Farmhouse Crispy Creamy Potatoes Recipe

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For crispy potatoes with a creamy, soufflé-like center, parboil the spuds, then oven-poach them in a bath of olive oil and herbed butter.

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Yields: 8 serving(s)

Prep Time: 20 mins

Total Time: 2 hrs 20 mins

Cal/Serv: 267

Ingredients

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  • 1 1/2 lb.

    medium red potatoes, halved

  • 1 1/2 tsp.

    herbes de Provence

  • Kosher salt

  • 3/4 c.

    (1 1/2 sticks) unsalted butter

  • 1/2 c.

    canola oil

  • 1/2 c.

    extra-virgin olive oil

  • 16

    fresh sage leaves

  • 2

    sprigs fresh rosemary

  • 2

    sprigs fresh thyme

  • 2

    heads garlic, top 1/3 cut off to expose cloves

Directions

  • Step 1In a large pot, bring potatoes, herbes de Provence, 1 tablespoon salt, and enough water to cover by 2 inches to a boil. Reduce heat to medium and boil potatoes until tender when pierced with a sharp knife, about 15 minutes. Drain potatoes and set aside.
  • Step 2Preheat oven to 350°F. In a large, ovenproof pan over medium heat, melt butter. Add canola and olive oils, 12 sage leaves, 1 1/2 sprigs rosemary, and 1 1/2 sprigs thyme. Carefully turn reserved potatoes into pan and bring liquid to a simmer, 5 to 10 minutes.
  • Step 3Transfer pot to oven and roast potatoes for about 40 minutes. Remove pot from oven and add garlic and remaining sage, rosemary, thyme, and 1 teaspoon salt. Continue to roast until potatoes are deeply browned and crisp and garlic is tender, 45 to 60 minutes more. Using a slotted spoon, transfer potatoes to a paper-towel-lined pan to drain and cool for 10 minutes. Season with salt, if desired. With each serving, offer a few roasted garlic cloves.
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