Ingredients
- 4 large Yukon Gold potatoes
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- Salt and pepper to taste
- 1 cup chicken or vegetable broth
Equipment Needed
- Large chef’s knife
- Cutting board
- Oven-safe skillet or cast-iron pan
- Wooden spoon or spatula
- Measuring spoons and cups
- Potato peeler
Step-by-Step Instructions
To start, preheat your oven to 400°F (200°C). Begin by peeling your Yukon Gold potatoes and cutting them into thick, even rounds—about 1.5 inches thick. This size ensures they cook evenly while allowing the lovely buttery flavor to penetrate. Once cut, rinse them under cold water to remove excess starch, then let them dry. I find that this little step makes a big difference in achieving that crispy texture. (See the next page below to continue steps…)