Who doesn’t love potatoes- roasted, mashed, French fries, even boiled with butter and dill?! This recipe is my new favorite. The potatoes are started on the stove, giving them a delicious crust and finished in the oven where they soak up the chicken stock and butter. They are delicious and I can’t think of a protein they wouldn’t compliment.

Tips:

• Avoid using a non-stick pan for this recipe. Stainless steel or cast iron is my preference so the potatoes develop that crust.

• The pan needs to go from the stove to the oven, so make sure the pan can handle that.

Melting Potatoes

Serves 4

Recipe inspired by Katie Lee Biegel

PREP 10 minutes

COOK 30 minutes

INGREDIENTS

4 Russet or Yukon Gold potatoes, peeled and cut into 1” slices

Kosher salt and freshly cracked black pepper 

2 tablespoons olive oil 

8 tablespoons unsalted butter, divided

1 cup low-sodium chicken broth 

2 sprigs fresh thyme or rosemary

2 cloves garlic, smashed

Flaky salt and parsley, to garnish 

INSTRUCTIONS

1. Preheat the oven to 400 degrees F.

2. Season both sides of the potatoes generously with Kosher salt and pepper.

3. Heat your large skillet over medium-high heat. Add the oil and 4 tablespoons of the butter.

4. Place potatoes, cut-side down and cook until golden brown, about 5 minutes. Flip the potatoes and add the broth, herbs and garlic around the potatoes. Divide the remaining 4 tablespoons of butter into small pieces and dot the tops of the potatoes with the butter.

5. Place the pan into the oven and cook for 25-30 minutes until potatoes are tender. Serve the potatoes from the pan or place on a platter with sea salt and parsley sprinkled on top.