Ingredients

The following ingredients have 4 Servings
  • 5 medium russet potatoes (about 2 pounds)
  • 4 cloves garlic (minced)
  • 4 tablespoons unsalted butter (cut into small pieces)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 2 tablespoons canola oil
  • 4 sprigs fresh thyme (plus more for garnish)
  • 4 sprigs fresh rosemary (plus more for garnish)
  • 1 cup low-sodium vegetable broth (or chicken broth)

Instruction

  • Peel the potatoes. Trim the ends so they are flat, then cut each potato in half crosswise. You should now have 10 flat potato rounds.
  • Place the potatoes in a large bowl and cover with cold water and let sit for 30 minutes.
  • Preheat the oven to 400°F and arrange the rack in the middle of the oven.
  • Drain the potatoes, rinse with cold water, and pat dry with paper towels.
  • Place them in a dry large bowl and season with the kosher salt, black pepper, paprika, and onion powder.
  • Add 2 tablespoons of canola oil to a large cast-iron pan over medium-high heat. Once the oil is shimmering, add the potatoes cut-side down in a single layer. Cook until golden brown, about 6 to 7 minutes, flip and cook for 5 more minutes
  • To the pan next add the garlic, butter, and 4 sprigs thyme, and 4 sprigs rosemary. Stir and cook until the butter is foaming and just starts to brown, 2 minutes.
  • Add the broth, stir gently and transfer the pan to the oven.
  • Bake until the potatoes are fork-tender, about 30 to 35 minutes.
  • Garnish with more fresh thyme and rosemary sprigs before serving, drizzled with the pan juices, and sprinkle parley on top.