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.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2023/02/25/melting-potatoes/