Ingredients

• 4 large potatoes
• 2 tbsp butter (plus extra for basting)
• 1 tbsp oil (olive or vegetable)
• 2 cloves garlic, smashed
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• 1 cup broth (chicken or vegetable)
• Salt and pepper, to taste

Instructions

• Step 1: Preheat oven to 425°F (220°C).
• Step 2: Prep the Potatoes:
  – Slice the potatoes on both sides to create a flat top and bottom.
  – Use a round cookie cutter to punch out “puck”-shaped pieces.
  – Use a peeler to refine the edges for an even shape.
  – Place potato pucks in a bowl of water to prevent browning.
• Step 3: Sear the Potatoes:
  – Heat a skillet over medium heat and melt butter + oil.
  – Dry the potatoes thoroughly, then add them to the skillet.
  – Brown for about 5 minutes, flipping and adjusting as needed for even coloring.
• Step 4: Season & Flip:
  – Once golden brown on the bottom, season with salt & pepper.
  – Flip to the other side and brown for another 5 minutes.
• Step 5: Baste with Flavor:
  – Add more butter, garlic, thyme, and rosemary to the pan.
  – Use a spoon to baste the potatoes with the infused butter.
  – Continue cooking for another 5 minutes or until evenly golden brown.
• Step 6: Bake to Perfection:
  – Pour in 1 cup of broth and transfer the skillet to the oven.
  – Bake for 25-30 minutes or until the potatoes are fork-tender.
  – The broth should mostly evaporate; use any remaining liquid to spoon over the potatoes.
• Step 7: Final Touches: Season with additional salt, pepper, thyme, and a final brush of butter from the pan.