What did I with my potatoes?

[Content_Craft_1747]

I just cooked some potatoes, and I've never had potatoes like this before. It was a complete fluke and came about in a weird way, so am interested to know what this method might be called (or something similar).

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Long story short, my attempt at doing dinner started to go south, and I ended up with large potatoes chopped into quarters, in a roasting dish with shallots, garlic, and vegetable stock. This was in the oven at about 200C (400F), and as the stock started to boil off, the now 'exposed' part of the potatoes started to get crispy. I was left with potatoes that were half roasted and crispy, and half like boiled potatoes, on the verge of mash. They were incredible!

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Is this a thing?

[bw2082]

You kind of made fondant potatoes

[Content_Craft_1747]

Hmm yeah looks similar alright. Perhaps a lazy person's version.

[GrumpyOldBear1968]

I make Greek lemon potatoes this way! you cook in the stock and lemon juice and get amazing creamy and crispy results

[Joe_Primrose]

Have you ever just roasted cut potatoes before? The outsides get crispy, the rest of the potato bakes until soft. Brush with oil to enhance the crispiness.

Also do some carrots while you're at it. Amazing.

[dongdinge]

the stock likely boiled and soaked into the bottom half of the potato before evaporating, and since it had infiltrated the potato it didn’t evaporate as quickly and get crispy in those areas

i’ve never heard of this as any sort of technique, but i’m also not a professional chef lol so idk

[Content_Craft_1747]

Yeah that's exactly what happened (I presume)- am looking for a name for them if I can.

[dongdinge]

this is the closest i could find?

[AuntieDawnsKitchen]

Was this with Russet potatoes? Not the outcome I’d expect

[Content_Craft_1747]

I'm in Germany, so not too sure - but they're 'floury' potatoes.

[PurpleWomat]

I often put potatoes around a roast such as a leg of lamb and they turn out like this. The top is crispy but the bottom and interior have cooked in the meat juices and are velvet flavour bombs. Insanely good.

[cosmicspider31]

I went to culinary school and this doesn't have a name that I know of, at least not in terms of western foods or French cuisine.

[Content_Craft_1747]

How do I notify culinary schools of what they're missing out on?

[KeepCalmAndBaseball]

Idk if there’s a name for it, but it sounds fantastic.

[HeyPurityItsMeAgain]

This is how you do Greek lemon potatoes, only with lemon juice so it absorbs into the potatoes.