Ingredients

The following ingredients have 8 Servings
  • 2 lbs Potatoes
  • 2 tbsp Cooking oil
  • 1 cup Stock (Chicken or vegetable)
  • 2 tbsp Rosemary leaves
  • 2 tbsp Thyme leaves
  • 4 tbsp Butter
  • 2 cloves Garlic (sliced)
  • 1 tsp Salt
  • 1 tsp Pepper
  • 2 tbsp Parsley

Instruction

  • Potatoes - Wash, peel, and chop the potatoes into large, thick one-inch slices. Pro tip - If you choose to leave the skin on the potatoes, make sure to wash and scrub them thoroughly.
  • Heat a large skillet (12-inch skillet or nonstick skillet) on high. Then, add the olive oil and lay the potatoes in a single layer. Cook uncovered on high for 2 to 3 minutes. Then, flip the potatoes and cook 2 minutes more. Pro tip - It is best to use a cast-iron or metal skillet on high to get a nice dark color and crisp on the potatoes.
  • Pour the chicken stock over the potatoes, followed by the rosemary, thyme, garlic, and butter. Season with salt and pepper.
  • Cover the potatoes with the lid and cook on medium for 5 to 7 minutes until fork-tender. Then, open and let any remaining liquid evaporate on medium-high heat. Pro tip - Make sure all the liquid in the pan evaporates and let the potatoes start crisping on the outside again.
  • Garnish with chopped parsley and serve immediately.