- 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 c.
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
- 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.