Melting Potatoes
Rating
See ya later, scalloped potatoes.
Ingredients
- 2 lb. Yukon Gold potatoes, peeled, cut into 1" slices
- 1½ tsp. kosher salt
- ¼ 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
Instructions
- 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.
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