You’re attempting to view exclusive content only for members in the Craving Crew
Already have an account? Sign in
You’re attempting to view exclusive content only for members in the Craving Crew
Already have an account? Sign in
One year I will do an entire Thanksgiving menu made up entirely of different kinds of potatoes, and this one will definitely make the cut. T-giving isn’t the time to skimp on heavy cream and butter—just live a little and take a longer nap during halftime #3 of the day. The crispy shallots on top are sort of the Chrissy equivalent to icing on a cake, because as you all know by now I far prefer potatoes to cake.
4 pounds Yukon gold potatoes (or just plain old Idahoes – they work just fine), skin ON, scrubbed
3 shallots, peeled and sliced into very thin ring
1 cup heavy cream
1 cup (2 sticks) unsalted butter (it’s Thanksgiving people! Not a time to skimp)
Flour
Freshly ground black pepper to taste
Kosher salt
Oil for frying
The easiest recipe on the table.
Never worry about dry turkey again!
Peel, toss, roast, enjoy.
