Ingredients
- 4 large Yukon Gold potatoes
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter
- 2 cups chicken or beef broth, warmed
- 2 to 3 sprigs fresh thyme or rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C). Peel potatoes and trim ends so both sides are flat.
- Heat an oven-safe skillet over medium-high heat and add olive oil.
- Place potatoes cut-side down and cook undisturbed until golden brown. Flip and brown the other side.
- Lower heat slightly, add butter and fresh herbs. Spoon melted butter over potatoes to coat.
- Slowly pour in warm broth until it reaches halfway up the sides of the potatoes.
- Transfer skillet to the oven and roast for 25–30 minutes, or until potatoes are fork-tender and the broth reduces into a sauce.
- Season with salt and black pepper, and spoon remaining herb butter over the potatoes before serving.
Notes
- Add crushed garlic cloves to the butter for extra flavor.
- Swap thyme for rosemary based on preference.
- Stir in a splash of cream near the end for added richness.
- Reduce butter slightly and use more broth for a lighter version.
- Reheat in oven with a bit of broth to maintain texture; avoid microwave.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 potato
- Calories: 280
- Sugar: 2g
- Sodium: 480mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg
