Melting Potatoes

Name: Melting Potatoes
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 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

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Level: Easy

Total: 40 min
Active: 10 min

Yield: 4 servings

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

Watch how to make this recipe.

Preheat the oven to 400 degrees F.
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.
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.