This delicious recipe is light on ingredients but heavy on flavor and texture! The key is a good hot skillet for searing. We recommend cast iron.
Recipe Source: Recipe courtesy of Cooking with Que
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- 3 large (or 4 medium) Michigan potatoes
- 10 tbs unsalted vegan butter, divided (regular unsalted butter can be used for a non-vegan dish)
- 2 Tbs vegetable oil
- 1 cup vegetable stock
- 2 cloves garlic, crushed
- 4 sprigs fresh thyme
- Kosher salt
- Black pepper
- Preheat oven to 500°F with rack in upper-middle position.
- Peel Michigan potatoes and slice into 1-inch thick rounds. (Peeling potatoes is optional.)
- Pat potatoes dry with paper towel.
- Add vegetable oil and 4 Tbs of butter to a hot skillet*. Sprinkle potatoes with a pinch of kosher salt and coarse black pepper.
* - A cast iron skillet offers the best results. Just know that you're cooking with high heat, so make sure to use a pan that can handle it.
- Place potatoes in skillet and seal for about 4 minutes, or until they a nice golden brown. Turn potatoes and remove from heat.
- Cut remaining tbs of butter into cubes and set aside.
- Pour vegetable stock into pan. Add fresh thyme and crushed garlic. Top potatoes with butter cubes.
- Place skillet in preheated oven and bake for about 30 minutes, or until potatoes are fork tender. Spoon sauce over potatoes.