Melting Potatoes

• Level:Easy

• Total: 40 min
• Active: 10 min

• Yield:4 servings

Ingredients

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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 

Directions

1. Preheat the oven to 400 degrees F.
2. 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.
3. 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.

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