Time 1h Yield 4 servings Number Of Ingredients 7 Steps:
Preheat the oven to 475 degrees F. Put the butter, rosemary and red pepper flakes in a large microwave-safe bowl. Microwave in 30-second intervals until the butter is melted, about 1 minute. Add the potatoes, 1 1/2 teaspoons salt and a generous amount of pepper and toss together. Put the potatoes in a 9-by-13-inch metal baking dish in a single layer (a glass baking dish should not be used at this temperature). Bake until the potatoes are a deep golden brown on the bottom, about 15 minutes. Flip and continue to bake until a deep golden brown on the second side, another 15 minutes. Add the chicken broth and garlic and continue to bake until the potatoes are soft and the liquid is almost completely reduced, about 15 minutes more. Transfer the potatoes to a serving platter.
Time 50m Yield 4 Number Of Ingredients 7 Steps:
Preheat the oven to 500 degrees F (260 degrees C) and place oven rack in upper-middle position. Grease a high-rimmed metallic baking sheet with butter. Combine melted butter, thyme, salt, and pepper in a bowl. Add potatoes and toss until fully coated. Place potato slices in a single layer on the prepared baking sheet. Roast in the preheated oven until slightly golden, about 15 minutes. Flip potatoes over and roast for another 15 minutes. Flip potatoes and add vegetable broth and garlic; roast until tender, about 15 minutes.
Time 40m Yield 4 servings Number Of Ingredients 8 Steps:
Preheat the oven to 400 degrees F. Peel the potatoes and slice off the ends. Cut into 1-inch slices. Season both sides of the potatoes generously with kosher salt and pepper. Heat a cast-iron skillet (or other heavy-duty, ovenproof skillet) over medium-high heat. Add the oil and 4 tablespoons of the butter. Sear the potatoes on one side until golden brown, about 4 minutes. Flip the potatoes and add the broth, rosemary and garlic. Cut the remaining 6 tablespoons butter into cubes and scatter on top of the potatoes. Transfer the skillet to the oven and cook until fork-tender, about 30 minutes. Garnish with flaky salt and spoon the pan sauce all over the potatoes.
Time 30m Yield 2 Number Of Ingredients 7 Steps:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter. Add potato rounds in a single layer and cook until golden, about 5 minutes. Flip and cook for 5 minutes more. Remove potatoes and set aside. Place trivet inside the pot. Pour in chicken broth and season with thyme, salt, and pepper. Add garlic; cook for 1 minute. Place potatoes on the trivet; close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 1 minute. Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove lid. Remove potatoes from the pot. Select Saute function and cook chicken broth and butter mixture until slightly reduced, about 2 minutes. Place potatoes back to pot in a single layer, and cook again until golden, about 3 minutes per side. Serve immediately.
