Ingredients
– 4 medium-sized Yukon Gold potatoes
– 4 tablespoons unsalted butter
– 2 tablespoons olive oil
– 1 cup chicken or vegetable broth
– 2 cloves garlic, minced
– 1 teaspoon fresh thyme leaves
– 1 teaspoon fresh rosemary, chopped
– Salt and pepper to taste
– Fresh herbs for garnish (optional)
Equipment Needed
– Chef’s knife
– Peeler
– Heavy-duty skillet (preferably cast iron)
– Measuring cups and spoons
– Wooden spoon or spatula
– Baking dish (optional for finishing)
Step-by-Step Instructions
First, I begin by peeling the Yukon Gold potatoes and cutting them into thick discs, about an inch thick. This size helps them become tender in the center while developing a crispy exterior. Next, I heat the olive oil and 2 tablespoons of butter in my skillet over medium-high heat. Once hot, I carefully place the potato discs into the skillet, cooking them for about 5 minutes on each side until they’re golden brown. The beautiful light nutty aroma at this stage is simply irresistible! (See the next page below to continue steps…)