Ingredients:

  • 2 pounds (900g) Yukon Gold potatoes, peeled and cut into thick cylinders (about 2 inches/5cm tall)
  • 2 tablespoons (30ml) olive oil
  • 4 tablespoons (57g) unsalted butter
  • 4 cloves garlic, crushed
  • 4 sprigs fresh thyme
  • 1 cup (240ml) chicken or vegetable broth
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped (optional)
  • Flaky sea salt (optional)

Instructions:

  1. Peel and cut the potatoes into uniform cylinders. This is crucial for even cooking.
  2. Heat olive oil in the skillet over medium-high heat. Sear the potatoes on both flat ends until golden brown and crispy. Don't overcrowd the pan; work in batches if necessary.
  3. Add butter, crushed garlic, and thyme sprigs to the skillet. Allow the butter to melt and begin to brown, basting the potatoes with the browned butter as it melts.
  4. Pour in the chicken or vegetable broth. Bring to a simmer, then reduce heat to low, cover the skillet (if you don't have a lid for your skillet, cover with foil and crimp the edges tightly) and transfer to a preheated oven.
  5. Bake in the preheated oven until the potatoes are tender when pierced with a knife and most of the liquid has evaporated.
  6. Remove from oven. Season with salt and pepper to taste. Garnish with fresh parsley and flaky sea salt (if using). Serve immediately.