This is a wonderful side dish that takes a bit longer to cook but brings a great of flavor to the potatoes. It comes from Lidey Heuck in the NYTimes and works well with fish or meat.
For this you’ll need: 4 or 5 Yukon potatoes, 2 Tbsp cooking oil (eg canola or avocado), 4 Tbs butter, Fresh thyme and rosemary, 2 garlic cloves (smashed and peeled), 3/4 veggie broth, salt and pepper.
Preheat the oven to 400.
Peel the potatoes and cut off the ends to form two flat edges. Cut the potatoes into 1″ thick slices.
Heat the oil in an oven ready skillet over high heat until shimmering. Using tongs, place the potatoes in the pan. Cook, undisturbed, until golden, about 3-6 mins, and then turn the potato slices over (again using tongs). Adjust the heat if the potatoes turn too dark too quickly. Season the side-up potatoes with salt and pepper and cook the down-side, again, until golden.
Add the sliced butter, fresh thyme and rosemary sprigs the to pan and turn down the heat. Melt the butter until it is foamy and turning brown, stirring a bit to ensure the fresh herbs are covered. Adjust the heat so that the butter doesn’t burn.
Turn off the heat (to reduce splatter) and add the broth. Turn back on the heat to medium-low until the broth begins to simmer. Carefully place the skillet in the preheated oven and cook for 25-35 minutes, basting the potatoes every 10-15 mins, until tender (a fork easily pierces the potatoes).
Once they have finished baking, remove from the oven, baste again, season with salt and pepper and add fresh thyme and rosemary sprigs for serving.
Dinner at Our Place 