These golden, buttery fondant potatoes combine the wholesome comfort of russet potatoes with aromatic fresh thyme, rosemary, and garlic, creating a restaurant-quality side dish that's surprisingly simple to make at home.
DIETS: GF VT
​Servings: 2
Time: 45 Minutes

Ingredients:

• 2 russet potatoes
• 1 tablespoon vegetable oil
• 4 tablespoons salted butter, divided
• 1 cup chicken or vegetable broth
• 2 teaspoons fresh thyme, chopped
• 1 teaspoon fresh rosemary, chopped
• 3 cloves garlic, peeled & smashed
• Salt/pepper, to taste

Instructions: 

• Preheat oven to 400F.
• Peel potatoes and slice off the ends.  Cut into 1" slices.  (You can also leave the skin on, if desired)
• Season both sides with salt/pepper.
• Heat a large skillet (cast-iron or other oven-proof skillet) over medium-high heat.  
• Add the oil and 2 Tablespoons butter. 
• Once butter is melted, sear the potatoes on 1 side until golden brown (3-4 minutes). 
• Flip the potatoes and add the broth, thyme, rosemary & garlic. 
• Cut the remaining butter into small cubes and place evenly on top of the potato slices.
• Transfer the skillet to the oven and roast until very tender (about 30 minutes).
• Spoon the pan sauce over the potatoes and top with salt/pepper to taste.

Nutrition Info Per Serving: 
Calories: 434
Total Fat: 27g
Cholesterol: 61mg
Sodium: 693mg
Potassium: 1,090mg
Carbohydrates: 42g
Fiber: 3g
Sugars: 2g
Protein: 7g