Melting potatoes, garlic, rosemary, thyme, chicken broth

Preparation time: 60 min

Preheat your Oven at 400 °F

• Setting up

  Choose large enough potatoes, peel them, cut the ends straight.

  Cut 2 cm wide slices, with a 4 cm diameter round cookie cutter (serrated if necessary), press the heart of your slice, so as to obtain a nice disk (like a field hockey puck).

  Peel and crush the garlic cloves.

  Prepare a chicken broth and keep it warm.

  Coupez le beurre en cube, gardez-le au réfrigérateur.

• Cooking the potato hearts

  Dans une poêle chaude avec de l'huile de canola, déposez les rondelles de pommes de terre, salez. Assurez-vous d'une belle coloration, retournez-la, la même chose sur l'autre face.

  Add the garlic cloves, the butter cubes, lightly brown the potato discs.

  Add the rosemary and thyme sprigs, moisten with the hot chicken stock. Wait for it to boil, place the pan in the oven for 40 minutes.

  Make sure it is cooked with the tip of your knife.