Melting Potatoes

• servings: 4 servings
• active time: 10 minutes
• total time: 50 minutes

Ingredients

2 lb. Yukon Gold potatoes, peeled, cut into 1" slices

1 1/2 tsp. kosher salt

1/4 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

Directions

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.

Nutrition

• Calories: 350
• Total Fat: 19 g
• Saturated Fat: 8 g
• Trans Fat: 0 g
• Cholesterol: 31 mg
• Sodium: 723 mg
• Total Carbohydrate: 36 g
• Dietary Fiber: 5 g
• Total Sugars: 2 g
• Protein: 6 g