Ingredients:

  • 2 lb Yukon Gold potatoes, peeled and sliced into 1-inch rounds
  • 1 tsp kosher salt
  • ½ tsp freshly cracked black pepper
  • 2 tbsp neutral oil
  • 6 tbsp unsalted butter, melted
  • ½ cup low-sodium chicken broth
  • 3 sprigs fresh thyme
  • 2 cloves garlic, smashed

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. Pat the potato rounds completely dry with a paper towel to ensure a shattering crust.
  3. Toss the potatoes with kosher salt, black pepper, and neutral oil.
  4. Heat a 12-inch cast iron skillet over medium-high heat until the oil shimmers; sear the potatoes for 3-5 minutes per side until they develop a deep golden hue.
  5. Reduce heat to low. Pour in the melted butter and chicken broth, ensuring the liquid settles around the base of the potatoes.
  6. Toss in the smashed garlic cloves and thyme sprigs.
  7. Transfer the skillet to the center rack of the oven and roast for 30-35 minutes.
  8. Remove the skillet from the oven and use a spoon to baste the potatoes with the remaining brown butter and broth from the pan until glistening.