Ingredients
3
3 servings
- •2 tablespoons canola oil
- •1 ½ lb yukon gold potato, peeled, ends trimmed, cut into 2-inch-long (5 cm) cylinders
- •kosher salt, to taste
- •4 tablespoons unsalted butter
- •1 sprig fresh rosemary
- •3 sprigs fresh thyme
- •6 large cloves garlic, smashed
- •1 cup chicken stock
- •freshly ground black pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Heat the canola oil in a large cast iron skillet over medium-high heat.
- Season the potatoes with salt, then add to the hot skillet, flat-side down. Sear for about 5 minutes, until golden brown, then flip and cook on the other flat side for another 5 minutes.
- Add the clarified butter, rosemary, thyme, and garlic to the skillet. Let the butter melt, then use a large spoon to baste the potatoes with the butter until coated, about 30 seconds.. Add the chicken stock and bring to a boil.
- Transfer the skillet to the oven and roast the potatoes for 35 minutes, or until tender.
- Spoon the pan sauce over the potatoes and garnish with freshly ground black pepper.
- Enjoy!
Nutritional Facts
Per 3 servings
- Calories: 369
- Carbohydrate: 34g
- Fat: 25g
- Fiber: 3g
- Protein: 5g
- Sugar: 2g
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