Recipe by Tara Holland
Start to Finish: 45 minutes
- 4 to 5 russet potatoes (9 to 11 oz. each), peeled and halved lengthwise
- 1 tbsp. grapeseed or 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 fresh flat-leaf parsley leaves
- 2 tsp. lemon zest
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 or other ovenproof 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 to 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. (The potatoes will be delicate.) Spoon any remaining stock into the dish. Sprinkle the potatoes with the gremolata.
1 Day Ahead: Make the potatoes. Let the potatoes cool in the skillet. Cover the skillet and refrigerate.
4 Hours Ahead: Make the gremolata; cover and refrigerate.
30 Minutes Ahead: Reheat the potatoes in a 425° oven until hot, about 20 minutes.