Ingredients:

  • 1.5 lbs (680g) Yukon Gold potatoes, peeled and cut into 1.5-inch thick rounds
  • 2 tablespoons (30ml) olive oil
  • 4 tablespoons (56g) unsalted butter
  • 4 cloves garlic, minced
  • 1 cup (240ml) chicken broth (low sodium preferred)
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions:

  1. Peel and cut potatoes into thick rounds. Season generously with salt and pepper.
  2. Heat olive oil and 2 tablespoons of butter in the oven-safe skillet over medium-high heat. Add potato rounds in a single layer, ensuring they aren't overcrowded. Sear until golden brown and crispy on one side (about 5-7 minutes).
  3. Flip the potatoes. Add garlic, thyme and rosemary to the skillet, cooking for about 30 seconds until fragrant.
  4. Pour in chicken broth, then add the remaining 2 tablespoons of butter. Bring to a simmer, cover the skillet with a lid or foil, and transfer to a preheated oven.
  5. Bake in preheated oven until the potatoes are very tender and easily pierced with a fork (about 30-35 minutes). Remove the lid/foil during the last 10 minutes to allow any excess liquid to evaporate and the potatoes to brown further.
  6. Sprinkle with fresh parsley and serve immediately.