INGREDIENTS
- 1 Idaho potato per person
- 1 stick butter
- Salt, pepper, EVOO
STEP BY STEP
- Peel potato
- Cut two sides off so that you have a “steak”
- Season potato
- Pour about 2 TBL EVOO in a cast iron fry pan
- Fry in EVOO at about 365º until both sides are a golden brown
- Add a stick of butter to the fry pan and reduce heat to about 350º
- Monitor butter. It will foam, and should turn brown (beurre noisette) but should not blacken (beurre noir)
- When adequately browned, add 1-2 C chicken stock
- Add a sprig of rosemary and thyme and several cloves of garlic
- Simmer for about an hour
- Baste occasionally
- Cut on the bias and serve
