The Ingredients
2 lb.Yukon Gold potatoes, peeled, cut into 1" slices
1 1/2 tsp.
kosher salt
1/4 tsp.
freshly ground black pepper
4 tbsp.
unsalted butter
2 tbsp.
extra-virgin olive oil
1 c.
low-sodium chicken broth
3 cloves garlic, finely chopped
1 tbsp.
fresh rosemary, chopped, plus more for serving
1 tsp.fresh thyme, chopped, plus more for serving
How to:
In a large ovenproof skillet over medium-high heat, cook butter and oil until butter is melted and starting to bubble. Add potatoes and cook, undisturbed, until golden brown, 3 to 5 minutes. Flip potatoes and cook until second side is golden brown, about 5 minutes more. Stir in broth, garlic, rosemary, and thyme.
Transfer skillet to oven and bake until potatoes are tender and liquid slightly reduces, 20 to 25 minutes.
Transfer potatoes to a platter. Drizzle with pan juices and top with rosemary and/or thyme.
So there it is.
We hope you enjoy it! Feel free to comment!
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