Melting Potatoes

• portions: 4 servings
• temps total: 40 minutes

Ingrédients

4 russet potatoes

Kosher salt and freshly cracked black pepper

2 tablespoons vegetable oil

10 tablespoons unsalted butter

1 cup low-sodium chicken broth

2 sprigs fresh rosemary

2 cloves garlic

Flaky salt, to garnish

Instructions

Preheat the oven to 400 degrees F.

Peel the potatoes and slice off the ends. Cut into 1-inch slices. Season both sides of the potatoes generously with kosher salt and pepper.

Heat a cast-iron skillet (or other heavy-duty, ovenproof skillet) over medium-high heat. Add the oil and 4 tablespoons of the butter. Sear the potatoes on one side until golden brown, about 4 minutes. Flip the potatoes and add the broth, rosemary and garlic. Cut the remaining 6 tablespoons butter into cubes and scatter on top of the potatoes. Transfer the skillet to the oven and cook until fork-tender, about 30 minutes. Garnish with flaky salt and spoon the pan sauce all over the potatoes.

Nutrition

• Calories: 528
• Lipides Totaux: 37g
• Lipides Saturés: 19g
• Cholestérol: 76mg
• Sodium: 820mg
• Glucides Totaux: 47g
• Fibres Diététiques: 4g
• Sucres Totaux: 2g
• Protéines: 7g