I know – I know – the name is strange, right? Well, it’s spot on. The outside is crispy and crunchy and the inside is just smooth and creamy and “melty”! See?!?
These look more complicated than they are – so easy to make – and they are beautiful on a platter with all that lovely juice poured on the top.
Ingredients
- 2 pounds of Yukon gold (only yukon gold - russet or red potatoes not as yummy!), washed and cut into 1" slices (I do not peel - feel free to peel if you would like). I have also used baby potatoes as I didn't have any full size (full size is better as there is more potato to "crisp" up against the skillet)
- 1 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 4 Tbsp unsalted butter
- 2 Tbsp extra virgin olive oil
- 1 1/2 cups low sodium chicken broth
- 3 garlic cloves, finely chopped
- 1 Tbsp chopped fresh rosemary
- 1/2 tsp fresh thyme, chopped
Instructions
- Preheat oven to 425
- In a medium bowl, season potatoes with salt and pepper and toss to coat
- In a large ovenproof pan (I think cast iron is the best and I use my Mom's extra large (very well seasoned!)) or cast iron skillet, heat butter and oil until it starts to bubble. Place potatoes flat in the pan, squeeze them together if necessary, but keep flat in the pan to get that extra crisp! Do not move them and cook at least 5 minutes, until golden brown. Flip potatoes and cook until second side is golden as well, about another 5 minutes.
- Meanwhile, mix the broth, the garlic, rosemary and thyme in a bowl.
- Remove pan from heat.
- Gently (so as not to splatter) pour the broth mixture all around/on top of the potatoes.
- Transfer skillet to preheated oven and bake until potatoes are tender and liquid reduced, 20-25 minutes.
- Remove potatoes from skillet (otherwise the sauce will reduce completely) and place onto large platter with a lip or a bowl. Pour all that lovely pan juice over the potatoes and serve.
- Top with more fresh rosemary and thyme if desired.
As always – enjoy!