Melt in your Mouth Potatoes
golden on the outside and soft on the inside, these potatoes are perfection!
- 4-6 small Russet or Idaho potatoes
- 8-10 Tbsp unsalted butter
- 2 Tbsp olive oil
- 3 cloves garlic minced
- 1 cup chicken broth
- 1 tsp chopped fresh rosemary
- Salt and pepper
Peel potatoes and slice into 1 inch thick rounds.
Soak potatoes in cold water for 20-30 minutes. Drain and pat dry.
Put olive oil into a preheated ovenproof skillet on medium high. Add 4 Tbsp of butter and stir to melt.
Place potatoes in skillet in an even layer and season with salt and pepper. Cook 4-5 minutes or until golden. Turn over and brown the other side.
Add chicken broth and garlic to skillet. Top potatoes with remaining butter, cut into small slices. Sprinkle with rosemary
Place skillet into a preheated 425 degree oven and bake for 25-30 minutes or until most of the broth has been absorbed and the potatoes are soft in the center. Serve immediately and drizzle remaining liquid over served potatoes if desired.