Ingredients
Scale
- 2 pounds Yukon Gold potatoes (peeled and sliced into 1-inch pieces)
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 cup low-sodium chicken broth
- 3 cloves garlic (finely chopped)
- 1 tablespoon fresh rosemary (chopped (plus extra for serving))
- 1 teaspoon fresh thyme (chopped (plus extra for serving))
Instructions
- Step 1: Preheat your oven to 425°F. Season the potatoes with salt and pepper in a medium bowl, tossing to coat.
- Step 2: In a large ovenproof skillet over medium-high heat, melt the butter and oil until bubbling. Add the potatoes and cook until golden brown, about 3 to 5 minutes on each side. Stir in the broth, garlic, rosemary, and thyme.
- Step 3: Transfer the skillet to the oven and bake until the potatoes are tender and the liquid reduces slightly, about 20 to 25 minutes.
- Step 4: Plate the potatoes, drizzle with the pan juices, and sprinkle with extra rosemary and thyme if desired. Enjoy!