These are called ‘Melting Potatoes’ because they are first seared to get a bit of a crust on them. Then, broth and butter go into the same pan before the whole thing goes straight into the oven. As they cook, the potatoes absorb all of the liquid, making them so tender and soft inside, almost as though they are melting. I have used many different types of pans when making these and they all work, but I find my cast iron skillet gives the best results.
Ingredients:
2 pounds russet potatoes, peeled and cut into 1-inch slices
Salt
Pepper
6 cold tablespoons butter, plus 2 tablespoons
2 tablespoons olive oil
6 cloves of garlic, peeled but left whole
3 sprigs rosemary
1 cup of chicken stock
Flaky salt
Ingredients:
1.) Preheat oven to 400 degrees Fahrenheit.
2.) Place potato slices in a bowl and season with salt and pepper. Toss.
3.) Place two tablespoons of butter and two tablespoons of olive oil into a pan set over medium-high heat. Heat until the butter becomes foamy.
4.) Add potatoes to the pan, making sure they are in a single layer. Cook on one side for three minutes.
5.) Flip the potatoes and add garlic cloves and rosemary sprigs to the pan. Add remaining butter to the top of the potatoes and pour in chicken stock.
6.) Place potatoes in the oven and cook for 30 minutes, or until all liquid has been absorbed.
7.) Add potatoes, garlic, and rosemary sprigs together in a bowl. Hit with flaky salt.
8.) Serve and enjoy!