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Saturday, January 5, 2019

Melting Potatoes



Melting Potatoes

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 or thyme
2 cloves garlic
Flaky salt, to garnish 

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 or thyme, 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.