Ingredients:

  • 2 pounds (900g) Yukon Gold potatoes, peeled and cut into 1-inch thick rounds
  • 3 tablespoons (45 ml) olive oil
  • 2 tablespoons (30g) unsalted butter
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 4 cloves garlic, smashed
  • 1 cup (240ml) chicken broth (low sodium preferred)
  • 1/2 cup (120ml) vegetable broth (low sodium preferred)
  • 1 teaspoon (5g) kosher salt
  • 1/2 teaspoon (2.5g) black pepper
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Peel and cut the potatoes into 1-inch thick rounds. Ensure even thickness for uniform cooking.
  2. Heat olive oil in a large cast-iron skillet over medium-high heat. Add the potato rounds in a single layer, without overcrowding. Sear for 4-5 minutes per side, or until golden brown and crispy.
  3. Add butter to the pan, allowing it to melt and brown slightly. Add the smashed garlic cloves, rosemary, and thyme sprigs to the skillet.
  4. Pour in the chicken and vegetable broth. Season with salt, pepper, and red pepper flakes (if using). Bring the broth to a simmer.
  5. Transfer the skillet to a preheated oven at 400°F (200°C). Bake for 20-25 minutes, or until the potatoes are fork-tender and the broth has reduced and slightly thickened. Baste occasionally with the broth.
  6. Remove from the oven and let rest for 5 minutes before serving. Spoon the remaining broth over the potatoes.