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- Level: Easy
- Total: 40 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 528
- Total Fat
- 37 g
- Saturated Fat
- 19 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 4 g
- Sugar
- 2 g
- Protein
- 7 g
- Cholesterol
- 76 mg
- Sodium
- 820 mg
- Level: Easy
- Total: 40 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 528
- Total Fat
- 37 g
- Saturated Fat
- 19 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 4 g
- Sugar
- 2 g
- Protein
- 7 g
- Cholesterol
- 76 mg
- Sodium
- 820 mg
Ingredients
Directions
- 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.
My Private Notes
Show:
The Kitchen
Episode:
Perfect Plate of the Holidays
