45 min prep time
Serves 4 - 8
6 russet potatoes, 4-6 inches long
1/4 cup safflower or sunflower oil
2 1/2 tsp. Kosher salt
1/2 tsp. black Pepper
2 tsp. fresh thyme leaves, chopped
1 tsp. fresh rosemary leaves, chopped
If using dried herbs, use half the amount.
2 cups chicken stock or low-sodium chicken broth
1 large spring fresh thyme
1 tbsp. diced red onion
2 tbsp. all-purpose flour
1/2 cup milk
2 tsp. soy sauce
Kosher salt and freshly ground black pepper to taste
Beecher's Handmade Cheese curds or your favorite cheese curds
1. Pre-heat the oven to 450º F.
2. Combine oil, salt, pepper, and herbs in a large bowl.
3. Wash potatoes well. Cut into quarters lengthwise.
4. Using a paring knife or chef's knife make deep gashes as a 45 degree angle every 3/4 inch up the length of the potato wedge (careful not to cut all the way through). Turn the potato around and do the same cut at the same angle (making X's) up the length of the potato.
5. As the potatoes are cut, place in the oil and herb mix and toss lightly to coat.
6. Use parchment paper on a rimmed backing sheet and spread the potatoes in an even layer. Bake at 450º F for approx. 30-40 minutes, rotating halfway through cooking.
7. Cook until potatoes are browned on the edges and tender.
Potatoes can be cooked ahead of time and reheated.
1. In a medium skillet over high heat, combine the chicken stock and thyme and bring to a boil. Cook for 10 minutes, or until the liquid is reduced by half.
2. Remove the thyme and add the red onion. Cook for 3 minutes, and then reduce the heat to low.
3. In a small bowl, make a slurry by combining the flour and milk.
4. Slowly add the slurry to the reduced stock, whisking to combine. Cook for 2 minutes, and then stir in the soy sauce.
Taste for seasoning: add salt and pepper as needed
1. Layer the potatoes on a serving plater.
2. Mix the cheese curds into the potatoes.
3. Pour the gravy over the top of the potato and cheese curd mix.