Farmhouse Crispy-Creamy Potatoes

Oh. My. I wrote on this recipe for next time to DOUBLE THE POTATOES! This recipe was so good! The picture shows how they looked right when I pulled them out of the oven. Everything was all bubbly and hot! And yes, they are crispy, yet creamy! The garlic is really good, too! We all liked these potatoes, and we ran out pretty quickly. MAKE THESE! PS: my red potatoes were kind of large, so I quartered them instead of halving them.

rating: 9.8

Farmhouse Crispy-Creamy Potatoes
(Country Living, July/Aug. 2012)

makes 8 servings
time needed: 2 hours, 20 min.


1 1/2 pounds medium red potatoes, halved
1 1/2 teaspoons Herbes De Provence
Kosher salt
1 1/2 sticks unsalted butter
1/2 cups canola oil
1/2 cups extra-virgin olive oil
16 fresh sage leaves
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 heads garlic, top 1/3 cut off to expose cloves


1. In a large pot, bring potatoes, herbes de Provence, 1 tablespoon salt, and enough water to cover by 2 inches to a boil. Reduce heat to medium and boil potatoes until tender when pierced with a sharp knife, about 15 minutes. Drain potatoes and set aside.

2. Preheat oven to 350 degrees F. In a large, ovenproof pan over medium heat, melt butter. Add canola and olive oils, 12 sage leaves, 1 1/2 sprigs rosemary, and 1 1/2 sprigs thyme. Carefully turn reserved potatoes into pan and bring liquid to a simmer, 5 to 10 minutes.

3. Transfer pot to oven and roast potatoes for about 40 minutes. Remove pot from oven and add garlic and remaining sage, rosemary, thyme, and 1 teaspoon salt. Continue to roast until potatoes are deeply browned and crisp and garlic is tender, 45 to 60 minutes more. Using a slotted spoon, transfer potatoes to a paper-towel-lined pan to drain and cool for 10 minutes. Season with salt, if desired. With each serving, offer a few roasted garlic cloves.

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