Deeply caramelized on the outside and creamy on the inside. This will be one of the easiest and most delicious things you've cooked!
Serving: 3-5 people
Ingredients:
3 large russet potatoes
4 tbsp olive oil
1/2 tsp salt
1/2 tsp of black pepper
For the Chicken Stock:
1 cup of chicken stock
2 cloves of garlic
1/2 tsp crushed red chill flakes
For the garnish:
1/2 tsp. lemon zest
1 tsp. chopped parsley
Instructions:
Preheat your oven to 400F.
Thoroughly wash your potatoes to remove any dirt or dead bits. At this point, you can remove the skins if you prefer, but I personally like the texture they add after baking.
Pat your potatoes dry and transfer them to a cutting board.
Cut off 1/4inch from the end of the potato lengthwise, then cut through the middle length-wise. The potatoes should be able to sit flat and not rollover. Repeat this step for each potato.
Once the potatoes are prepped, in an 8x8inch standard brownie baking pan add the olive oil, to coat the bottom of the pan.
Place your potatoes in the baking pan, with the middles of the potatoes facing up. Sprinkle half the salt and pepper and flip the potatoes over so the ends that we trimmed are facing up now. Again sprinkle with the remaing salt and pepper and bake in the oven at 400F for 35-45 mins or until the bottoms are a golden brown.
In the meantime roughly crush two cloves of garlic and add it to the chicken stock, then add the crushed chili flakes and mix to combine and set aside.
Once the potatoes have baked, remove them from the oven.
Flip the potatoes so the caramelized bottoms are facing up then add the chicken broth.
Bake the potatoes for another 20-30 mins or until almost all of the chicken broth has evaporated.
Once the chicken broth has evaporated, remove the potatoes from the baking pan and transfer thrm to a serving plate.
Garnish with lemon zest, parsley, and a sprinkle of flaky salt, and serve!
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