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DEL.ICIO.USJohn Kessler's Gratin Dish Potato Wedges
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This is a recipe I published about 5 years ago. It is very good, but prone to sticking. But if you use a nice gratin dish, you can get away with an (ahem) "rustic" presentation.
I tried making the dish with canned chicken broth. The results, though fine, weren't even close. Roast a chicken, make a rich and super-reduced stock from the carcass and remember this recipe. -- John Kessler
Hands on time: 5 minutes Total time: 50 minutes Serves: 6
Ingredients:
3 medium baking potatoes, each cut into 6 lengthwise wedges
1 cup rich chicken stock
1 tablespoon butter
1/2 teaspoon salt
Freshly ground pepper
Instructions:
Preheat oven to 350 degrees. Place potato wedges in a single layer on their cut sides in gratin dish large enough to just hold them. Warm the chicken stock and pour over potatoes. Dot with the butter, season and cover loosely with foil. Bake for 15 minutes.
Flip potatoes to other cut side and bake under foil for 15 minutes. Remove foil and carefully flip potatoes back to the first side. Bake uncovered for 10 minutes. Flip potatoes carefully and repeat. When braising liquid is very thick and syrupy, stand the potato upright (skin sides down) and turn oven to broil. Broil 6 inches under flame just until potatoes brown.
Flip potatoes to other cut side and bake under foil for 15 minutes. Remove foil and carefully flip potatoes back to the first side. Bake uncovered for 10 minutes. Flip potatoes carefully and repeat. When braising liquid is very thick and syrupy, stand the potato upright (skin sides down) and turn oven to broil. Broil 6 inches under flame just until potatoes brown.
Nutrition:
Per serving: 96 calories (percent of calories from fat, 20), 2 grams protein, 18 grams carbohydrates, 2 grams fiber, 2 grams fat, 5 milligrams cholesterol, 325 milligrams sodium.
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