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