After both sides are beautifully browned, I remove the potatoes from the skillet and set them aside for a moment. In the same skillet, I add the remaining butter, the minced garlic, thyme, and rosemary, allowing it to sizzle while infusing the oils with fragrance. Once fragrant, I pour in the chicken or vegetable broth and stir everything together to combine. Then, I return the potatoes to the skillet, ensuring they are nestled nicely in the broth.
Next, I let the liquids come to a simmer, then I cover the skillet, allowing the potatoes to cook for about 20 minutes. During this time, the potatoes soak up all that rich, buttery flavor, and the broth reduces to create a luscious sauce. After 20 minutes, I check if they’re tender by inserting a fork—once they’re easily pierced, I know they’re ready to hit the plates. For a touch of elegance, I serve them with drizzles of the garlic-herb broth left in the skillet.
Pro Tips for Best Results
One of the most crucial things I discovered while perfecting this recipe is allowing your potatoes to brown properly before adding the broth. If you rush this step, you could miss out on that delightful golden crust that adds such a wonderful texture! I like to check the heat often, making sure the potatoes are caramelly brown without burning.
Another tip is to let the potatoes rest briefly in the skillet after cooking. This allows them to absorb even more of that delicious herb butter flavor. When I did a quick tasting without this step, the difference was noticeable—resting them allowed those flavors to meld beautifully.
Lastly, don’t skip out on personalizing the herbs! I’ve experimented with a few different combinations, and each time, I found that my own herb garden can lead to unique variations. If you like a zestier profile, throw some fresh parsley or even chives in there!
Common Mistakes to Avoid
One pitfall to watch for is cooking the potatoes over too high of heat. I’ve made the mistake of thinking that hotter is better when it comes to browning, but high heat can lead to burnt outsides and rock-hard insides. Aim for medium to medium-high heat for a beautiful crust and tender center. (See the next page below to continue…)
Another common blunder is not checking for doneness regularly. The first time I made these, I left them to cook and got distracted. When I finally remembered them, they were overcooked and mushy rather than the beautiful tender texture I aimed for. Check them periodically with a fork to ensure they maintain that perfect bite!
Lastly, don’t neglect the broth! If you rush to remove the potatoes too quickly from the skillet, you could miss out on the fantastic sauce left behind. I learned the hard way that a drizzle of this herb-infused goodness ties the whole dish together, bringing all of that rich flavor to the surface!