Ingredients:

  • 2 pounds Russet potatoes, peeled and sliced into 1-inch thick rounds
  • 4 tablespoons unsalted butter, divided
  • 2 tablespoons olive oil
  • 1 cup low-sodium chicken or vegetable broth
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 3 sprigs fresh rosemary
  • 5 sprigs fresh thyme
  • 2 cloves garlic, smashed
  • A pinch of red pepper flakes (Optional: for subtle warmth)

Instructions:

  1. Preheat your oven to 400°F (200°C). Carefully peel your Russet potatoes and slice them into uniform 1 inch thick rounds. Note: This consistency is crucial for even cooking, preventing some rounds from being underdone and others overcooked.
  2. In your heavy oven safe skillet, melt 2 tablespoons of unsalted butter with the olive oil over medium heat. You want to see the fat just shimmering, not smoking.
  3. Working in batches if needed (seriously, don't overcrowd the pan, that's how you steam 'em and lose that golden crust!), sear the potato rounds for 3-4 minutes per side, until they're beautifully golden brown and start to develop a rustic ovenbaked potatoes crust. This initial sizzle is essential for flavor. Remove the seared potatoes and set them aside on a plate.