Tuesday, September 3, 2013

stonehenge potatoes

I know this is a strange name for potatoes, but don't they kind of look like Stonehenge? Call them Taterhenge? Enough weirdness. This is a pretty simple way of making some delicious taters.
I hate peeling potatoes, but in this case it's necessary. And it's totally worth it. Peel the potatoes, make sure they are clean and then cut them in half. Stand them up in a shallow baking dish.
Pour in enough chicken stock to cover about a half inch of the potatoes. This is all you need!
Now, sprinkle on some black pepper and salt, and garlic powder as well. The last step is to top each piece of potato with a sliver of butter. This way, the butter will melt down the potato and make is delicious and fluffy and perfect.
Just about 40 minutes later, and here we are! A perfectly cooked potato is 140 degrees inside, but I usually just use the fork test. If it's fork tender, it's all done.
Stonehenge Potatoes
4 large baking potatoes, peeled
4 Tablespoons butter
Salt and pepper, to taste
Garlic powder, to taste
Chicken stock

Preheat oven to 350 degrees. Slice the peeled potatoes in half and place them in a shallow baking dish. Add enough chicken stock to cover about 1/2 inch of potato. Season with garlic powder, salt and pepper, to taste. Top each halve of potato with 1/2 tablespoon of butter and place in oven. Bake in preheated oven for about 40 minute or until internal temperature is 140 degrees and fork tender. Enjoy!