Scott's Recipe

Melting Potatoes

Category: Potatoes

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 cup 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


1. Preheat oven to 425°. In a medium bowl, season potatoes with salt and pepper and toss to combine.
2. 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.
3. Transfer skillet to oven and bake until potatoes are tender and liquid slightly reduces, 20 to 25 minutes.
4. Transfer potatoes to a platter. Drizzle with pan juices and top with rosemary and/or thyme.