From the Kitchen of Tammy Gibbins (and a few other people)
Baked Rosemary Potatoes
4 russet potatoes
Kosher salt and pepper
2 tablespoons olive oil
10 tablespoons unsalted butter
1 cup low-sodium chicken broth
2 sprigs fresh rosemary
2 garlic cloves
Preheat the oven to 400 ℉.
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 a cast-iron skillet (or other heavy-duty, ovenproof skillet) over medium-high heat. Add the 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.
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.
Many years ago my husband was on a cruise and one of the ports was somewhere in Jamaica. He’d had these pies on the island and fell in love with them. He always spoke of them fondly so I went scouring the internet for a […]