You know how everyone takes some new good ol' fiction books on vacation? Well, I did that too. I mean who doesn't want to read on the beach, sitting in the sun listening to the waves crash? I brought to new fiction books...I finished Girls Like Us (5/5 total recommend) and I am working on The Guest List (recommendation coming). Ok...anyway...the point being, in addition I brought 4 new cookbooks with me. Stop judging, I have no shame.
One of the cookbooks was It's Not Complicated by Katie Lee. If you know me, you already know I am in love with The Kitchen on Foodnetwork. So, when Katie Lee came out with a new cookbook I needed zero convincing.
Josh and McKinley are obsessed with potatoes. Me? not so much. I get sick of making the same potato recipes. So while sitting on the balcony one beautiful morning, I paged to this potato recipe and I do not regret staring it...and neither will you, I promise.
Ingredients:
4 Russet Potatoes
Kosher Salt and Black Pepper
2 T. Vegetable Oil
10 T. Unsalted Butter
1 C. Chicken Broth
2 Sprigs of Fresh Rosemary
2 Cloves of Garlic
Flaky Sea Salt to garnish
My Notes:
I used enough potatoes to fill the bottom of my cast iron pan, which was about six. Unsalted butter is awful. Yes, it is. So while I bought it by mistake, a huge mistake, I did use it in this recipe. Otherwise, salted butter for life. I only had beef broth in my pantry, work with what you got...it won't change the deliciousness. Fresh Rosemary? Not until my short lived garden is up and running so dry it was. Also, 2 cloves of garlic means like five...and I could have done more.
Directions:
Preheat oven to 400 degrees
Peel potatoes and slice of the ends. Season both sides of the potatoes generously with kosher salt and pepper.
Heat a cast-iron 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. Once seared, flip the potatoes.
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.
Transfer to a serving platter. Spoon the pan sauce all over the potatoes and finish with garnish of flaky salt.
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