Baked Rosemary Potatoes

Ingredients

• 4 large russet potatoes
• Kosher salt and pepper
• 2 tablespoons olive oil 
• 10 tablespoons butter
• 1 cup chicken broth 
• 1 tablespoon fresh rosemary
• 2 garlic cloves

Directions

1. Preheat the oven to 400℉.
2. Peel the potatoes and slice off the ends. Cut into 1-inch slices. Season both sides of the potatoes lightly with kosher salt and pepper.
3. Heat a cast-iron skillet (or other heavy-duty, ovenproof skillet) over medium-high heat. Add the two tablespoons of oil and 4 tablespoons of the butter. Sear the potatoes on one side until golden brown, about 4 minutes. Flip the potatoes and add the broth, rosemary and garlic.
4. Cut the remaining 6 tablespoons butter into cubes and scatter on top of the potatoes. Transfer the skillet to the oven and cook until tender, about 30 minutes. Garnish with flaky salt and spoon the pan sauce all over the potatoes.