| Level: | Easy |
| Total: | 40 min |
| Active: | 10 min |
| 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
Instructions
- 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.
Nutrition Facts
| 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 |
Reviews
These are phenomenal
Te entire family loved it not anything left!
These were amazing!! I made them exactly to the recipe and they so wonderfully complimented the bacon wrapped filets I served my wife and our friends on Christmas Eve. Will absolutely make these again. The leftovers even reheated nicely and were still flavorful 2 days after.
I have been making these potatoes for a few years and they’re always a hit. I usually start the potatoes well before I start anything else because as others have said they normally take longer than the specified time. But I also find that the more broth the potatoes have absorbed the better. I have forgotten about them before and left them in the oven for well over an hour and they were amazing. So that’s been my go to ever since then.
This was SO easy to make and so tasty! I used half beef broth and half cooking liquid since I had pot roast in the Crock Pot, and these potatoes are even better than potatoes tend to be when cooked with the pot roast. I may have had a little more liquid than necessary in the oven pan because all of the liquid was not absorbed, but there is no need to hold out and wait for that to happen. When the potatoes are nice and tender and unctuous, they’re done! I don’t know why I waited so long to try this recipe; it’s quick and easy! And YUMMY!!!
They are very tasty but they take about twice as long as the recipe indicates to actually get golden brown and for the broth/butter to all absorb. When I have a couple hours to prep, this is one of my family’s favorite potato dishes.
These are nice! They’re fairly easy and tasty, but I wasn’t super blown away by them, and I don’t necessarily think they were worth the calories involved in THAT much butter.
Awesome!!!! I had a can of beef broth open so I used that instead of chicken and loved the flavor, sort of reminded me of potatoes you get slow cooking a pot roast, but they really do sort of “Melt in your Mouth”.
Perfection! No need to buy more expensive gold potatoes that most recipes call for.
These were very easy and delicious. Need to double this recipe because we ate every bite! Yummy.