Springfield, Mo. – As families begin their holiday cooking, Chef Dyllan Dale of Wild Foods by Dylan is offering a straightforward, flavorful side dish that fits the season’s celebratory spirit. The recipe, titled “Fancy Potatoes,” combines crisp seared potatoes with a glossy butter‑stock glaze, finished with fresh herbs.
Ingredients
For about six servings, you will need:
- 2 pounds of small Yukon Gold or red potatoes, washed and halved
- 2 tablespoons of high‑quality butter
- 1 cup low‑sodium chicken stock
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- 1 teaspoon fresh rosemary, finely chopped
- Salt and freshly ground black pepper to taste
- Optional: a splash of white wine for extra depth
Preparation Steps
1. Sear the potatoes. Heat a large skillet over medium‑high heat and melt the butter. Add the potato halves, cut side down, and let them brown without moving for about 4‑5 minutes, until a golden crust forms.
2. Add stock and herbs. Pour the chicken stock into the pan, then sprinkle the thyme and rosemary over the potatoes. Reduce the heat to a gentle simmer.
3. Simmer gently. Cover the skillet and let the potatoes cook for 12‑15 minutes, or until they are tender when pierced with a fork. Chef Dale advises maintaining a gentle simmer and checking that the pan does not dry out; if it begins to, add a splash more stock.
4. Finish the glaze. Remove the lid and increase the heat slightly to reduce the liquid. Stir occasionally until the sauce thickens to a glossy glaze that coats each potato piece.
5. Serve. Transfer the potatoes to a serving platter, drizzle any remaining glaze over the top, and garnish with an extra pinch of fresh herbs if desired. The dish can be prepared ahead of time and gently reheated before serving.
Chef’s Tips
Chef Dale emphasizes the importance of not stirring the potatoes during the initial sear, as this ensures a uniform, caramelized exterior. He also suggests using a low‑sodium stock to control the overall salt level, allowing the natural flavors of the potatoes and herbs to shine.
For a richer flavor profile, a splash of white wine can be added after the potatoes are browned, letting the alcohol evaporate before the stock is introduced. This optional step adds a subtle acidity that balances the buttery richness.
Why This Dish Works for the Holidays
The combination of buttery richness, herbaceous aroma, and a tender interior makes these potatoes a crowd‑pleasing side that pairs well with roasted meats, turkey, or a vegetarian main. Their elegant appearance—glossy and golden—adds visual appeal to any holiday spread without requiring extensive prep time.
Chef Dale encourages home cooks to experiment with additional herbs such as sage or parsley, depending on personal preference and the rest of the menu. The recipe’s flexibility allows families to tailor it to regional tastes while keeping the core technique simple and reliable.
For more holiday cooking ideas, follow Wild Foods by Dylan on social media or visit their Springfield location, where Chef Dale regularly shares seasonal tips and demonstrations.
Original reporting: KY3 Springfield (local) — read the source article.
