Melting Potatoes

 

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:

Preheat oven to 425°. In a medium bowl, season potatoes with salt and pepper and toss to combine.

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!