Ingredients
4 large russet or Yukon Gold potatoes
3 tbsp unsalted butter
2 tbsp olive oil
2 cloves garlic, smashed
2–3 sprigs fresh thyme
1 cup chicken or vegetable broth
Salt and black pepper to taste
Instructions
Peel potatoes and cut into thick cylinders (about 2 inches tall).
Heat olive oil in a skillet over medium-high heat.
Place potatoes flat-side down and sear until deeply golden (about 5–6 minutes).
Flip and sear the other side until golden.
Add butter, garlic, and thyme—baste potatoes with melted butter.
Pour in broth (about halfway up the potatoes).
Transfer skillet to a preheated oven at 400°F (200°C).
Roast for 25–30 minutes, basting occasionally, until tender inside and caramelized outside.
Season with salt and pepper, garnish with thyme, and serve hot.
Notes
Prep Time: 10 minutes Cook Time: 35–40 minutes Total Time: 50 minutes
Servings: 4
Calories: ~280 kcal per serving