These were great eating and easy/fun to make. I used them as a side with my Beef Bourguignon, but you can use them for whatever. Very flavorful – but with this much butter I wouldn’t expect anything less. I found this courtesy of Katie Lee Biegel on The Kitchen

INGREDIENTS:

4 russet potatoes

Kosher salt and freshly cracked black pepper

2 Tbls of vegetable oil

10 Tbls of unsalted butter (by the way, on the video I kept calling for 6 ounces of butter – but I meant to say 6 tablespoons)

1 cup of low-sodium chicken broth. I use a box because I was out of my home-made broth

2 sprigs of fresh rosemary (I didn’t have any so I used fresh thyme)

2 cloves of garlic (I used some from a jar but it’s better if you use fresh!)

Flaky salt, to garnish (I always use Maldon Sea Salt Flakes)

DIRECTIONS:

Preheat oven to 400 degrees F

Peel the potatoes and slice off the ends. Cut into 1-inch slices. Season both sides of the potatoes generously with kosher salt and pepper.

Heat the cast-iron skillet (or other heavy-duty, ovenproof skillet) over medium-high heat. Add the oil and 4 Tbls of the butter. Sear the potatoes on one side until golden brown, or about 4-5 minutes. Flip the potatoes and add the broth, rosemary, and garlic along with the remaining 6 Tbls of butter into cubes and scatter on the top of the potatoes. Transfer the skillet to the oven and cook until fork-tender or about 30 minutes. Garnish with the flaky salt and spoon the pan sauce all over the potatoes and serve.

You are your family will love these!