You Will Need:
-4-5 large potatoes (white or gold)
-5 cloves of garlic, peeled
-1 stick of butter
-1-2 TBSP extra virgin olive oil
-1 cup of chicken broth
-Herbs of your choice (rosemary, parsley, thyme, whatever you prefer - if any)
Preheat your oven to 400 degrees. Peel your potatoes and slice them into one inch high rounds. I usually cut off a small end slice to keep it flat but still use the small pieces. I just try to keep them all the same height once they're set up right. Turn on your stove top to medium/high heat under a large cast iron skillet. Add in 2 TBSP butter and 2 TBSP oil into your skillet once its nice and hot. Season one side of your potatoes with salt and pepper and lay that side down into the skillet one by one. Allow the potatoes to sizzle and brown for 2-3 mins on that side. Once they're nice and brown, flip them over to the other side after you sprinkle with salt and pepper. Once they're all flipped over with the brown side up, pour in your cup of chicken stock all around the potatoes. Next, set your garlic cloves and pats of your remaining butter all around the potatoes and if you'd like - add a sprig of rosemary or thyme on top. Then set it into the preheated oven to bake for 30 mins or until tender and perfect! The ones pictured were sprinkled with fresh parsley when the came out of the oven!
