Potatoes Grandmere
Transform your dinner table into a French-inspired feast with Potatoes Grandmere, a rustic yet elegant side dish that's bursting with flavor. This recipe features tender Yukon Gold potatoes cooked to crispy, golden perfection, then simmered gently in aromatic chicken stock with garlic and fresh thyme. A finishing touch of butter and a sprinkle of parsley elevate the dish with rich, herbaceous notes. Perfect as a cozy accompaniment to roast meats or poultry, these hearty potatoes strike the ideal balance between sophistication and comfort. Easy to prepare in just one skillet, Potatoes Grandmere is a must-try recipe for fans of classic French cuisine and flavorful potato dishes.
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Recipe Information
Ingredients
- 6 medium potatoes Yukon Gold potatoes
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 4 cloves Garlic cloves
- 4 sprigs Fresh thyme
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 cups Chicken stock
Instructions
Peel the Yukon Gold potatoes and cut them into uniform 1-inch cubes. Rinse the cubes under cold water to remove excess starch, then pat them dry with a clean kitchen towel.
In a large, heavy-bottomed skillet or sauté pan, heat the olive oil and 2 tablespoons of the butter over medium heat until the butter melts and begins to bubble.
Add the potato cubes to the pan in a single layer, making sure not to overcrowd them. Cook for 7-10 minutes without stirring until the potatoes develop a golden crust on one side.
Turn the potatoes gently using a spatula and continue cooking for another 7-10 minutes, turning occasionally, until evenly golden and crispy on all sides.
While the potatoes are cooking, finely mince the garlic cloves and chop the fresh parsley.
Once the potatoes are golden, lower the heat to medium-low. Add the remaining 2 tablespoons of butter and let it melt. Stir in the minced garlic, fresh thyme sprigs, salt, and black pepper.
Pour in the chicken stock and cover the pan with a lid. Let the potatoes simmer for 10 minutes or until they are tender and the stock has mostly evaporated.
Remove the thyme sprigs and discard them. Sprinkle the chopped parsley over the potatoes and gently toss to combine.
Taste and adjust seasoning with additional salt and pepper, if needed. Serve immediately as a side dish to complement a hearty dinner or a roasted entrée.
Nutrition Facts
Calories |
1624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.7 g | 101% | |
| Saturated Fat | 32.4 g | 162% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 2521 mg | 110% | |
| Total Carbohydrate | 217.5 g | 79% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 8.8 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 5179 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
