Categories: Sides

Ingredients

• 4 to 5 russet potatoes, peeled and halved lengthwise
• 1 tbsp. vegetable oil
• 4 tbsp. butter
• 4 large sprigs fresh thyme, plus 1 tbsp. finely chopped leaves
• 3 garlic cloves--2 smashed, 1 finely chopped
• 2 cups chicken stock
• 1/4 cup finely chopped flat-leaf parsley
• 2 tsp lemon zest

Directions

1. Preheat the oven to 425. Cut a 1/4-inch sliver from the rounded side of each potato half, so the potatoes will sit upright when placed on the serving dish. Transfer the potatoes to a large bowl of ice water and let soak for 5 minutes. Pat the potatoes dry; season with salt and pepper.

2. In a large cast-iron skillet, heat the oil over high. Add the potatoes, cut-side down. Reduce heat to medium-high and cook the potatoes until golden brown, about 5 minutes. Add the butter, thyme sprigs and the smashed garlic; turn the potatoes over. Quickly add the stock. When the stock comes to a simmer, transfer the skillet to the oven.

3. Roast the potatoes until tender, 40-45 minutes.

4. Meanwhile, in a small bowl, mix the chopped thyme and garlic, the parsley, and lemon zest; season the gremolata.

5. Carefully transfer the potatoes to a serving dish, cut-side up. Spoon any remaining stock into the dish. Sprinkle the potatoes with the gremolata.

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