Cooking up some Melting Potatoes and Pork Chops!
INGREDIENTS
Russet potatoes
Kosher salt and freshly cracked black pepper
2 tablespoons vegetable oil
10 tablespoons unsalted butter
1 cup low-sodium chicken broth
2 sprigs fresh rosemary
2 cloves garlic
4 Springs Fresh Thyme
INSTRUCTIONS
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, thyme, 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.
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