Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and sliced into 1-inch thick rounds
  • 4 tbsp unsalted butter, melted
  • 2 tbsp extra-virgin olive oil
  • 1.5 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 1 cup low-sodium chicken broth
  • 4 cloves garlic, smashed
  • 3 sprigs fresh rosemary or thyme
  • 1 tsp lemon juice

Instructions:

  1. Preheat your oven to 400°F (200°C). Peel the potatoes and slice them into uniform 1-inch thick rounds. Pat the slices thoroughly dry with paper towels to ensure a crispy crust.
  2. In a large mixing bowl, toss the potato rounds with the melted butter, olive oil, kosher salt, and black pepper until evenly coated.
  3. Arrange the potatoes in a single layer in a cast iron skillet or heavy-rimmed baking sheet. Roast for 15-20 minutes until the bottoms are deeply golden brown.
  4. Carefully flip each potato slice using a metal spatula. Roast for an additional 15 minutes.
  5. Pour the chicken broth into the pan and add the smashed garlic cloves and herb sprigs. Return to the oven for the final 15 minutes of roasting.
  6. Remove from the oven once the broth has reduced into a thick glaze and the potatoes are fork-tender. Drizzle with lemon juice if desired and serve immediately.