Melting Potatoes
  • 4 russet potatoes
  • Kosher salt and freshly cracked black pepper
  • 2T. olive oil
  • 10 t. butter
  • 1 cup chicken broth
  • 2 sprigs fresh rosemary
  • 4 cloves garlic
  • Parmigiano Reggiano cheese, to garnish
  1. Preheat the oven to 400 degrees F.
  2. Peel the potatoes and slice off the ends.
  3. Cut into 1-inch slices.
  4. Season both sides of the potatoes with kosher salt and pepper.
  5. Heat a cast-iron skillet over medium-high heat.
  6. Add oil and 4 tablespoons of the butter.
  7. Sear the potatoes on one side until golden brown, about 4 minutes.
  8. Flip the potatoes and add the broth, rosemary and garlic.
  9. Cut the remaining 6 tablespoons butter into cubes and scatter on top of the potatoes.
  10. Transfer the skillet to the oven and cook until fork-tender, about 30 minutes.
  11. Garnish by grating the cheese and spoon the pan sauce all over the potatoes.
Recipe by Hugs and Cookies XOXO at