Melting Potatoes

Melting Potatoes


See ya later, scalloped potatoes.
  • 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
  1. Preheat oven to 425°. In a medium bowl, season potatoes with salt and pepper and toss to combine.
  2. 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.
  3. Transfer skillet to oven and bake until potatoes are tender and liquid slightly reduces, 20 to 25 minutes.
  4. Transfer potatoes to a platter. Drizzle with pan juices and top with rosemary and/or thyme.

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