These gems are Idaho potatoes cut out with a cookie cutter, pan seared in olive oil, then transferred to the oven with chicken stock, butter, and garlic. They were the perfect side dish for our Father’s Day crab cakes!
- 6 large Idaho potatoes
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 2 cups chicken stock
- Peel potatoes, slice the rounded end off, and cut them into 1″ slices. Using a metal cutter, cut the potatoes into cylinders. (I used the potato scraps to make hash browns.) Preheat oven to 425º.
- Soak in a bowl of cold water for 5 minutes, drain and pat dry with paper towels, and season with salt and pepper.
- In an oven safe skillet, warm the olive oil on top of the stove over medium high heat. Add the potato cylinders, searing for 5 minutes, then flip and repeat on the other side.
- Pour in stock, add garlic, and transfer to oven. Cook for about 30 minutes, checking with a fork to ensure the potatoes are tender inside.
