2poundsYukon Gold potatoespeeled and sliced into 1-inch pieces
1 1/2teaspoonskosher salt
1/4teaspoonfreshly ground black pepper
4tablespoonsunsalted butter
2tablespoonsextra-virgin olive oil
1cuplow-sodium chicken broth
3clovesgarlicfinely chopped
1tablespoonfresh rosemarychopped (plus extra for serving)
1teaspoonfresh thymechopped (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!