Description
Crispy golden exterior with fluffy, creamy centers – these oven roasted potatoes are seared then braised for the ideal texture contrast.
Ingredients
Scale
- 6 large russet potatoes (8–10 oz each), peeled
- 1/3 cup olive oil
- 1 1/2 cups chicken broth
- 4 tablespoons butter, cut into pieces
- 3 cloves garlic, minced
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 teaspoon coarse kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon onion powder
- Fresh chives for garnish
- Flaky sea salt for finishing
Instructions
- 1. Preheat oven to 450°F. Cut potatoes into 2-inch thick rounds.
- 2. Score tops and bottoms in crosshatch pattern, 1/4 inch deep.
- 3. Pat potatoes dry with paper towels.
- 4. Heat olive oil in oven-safe skillet over medium-high heat.
- 5. Sear potato rounds 4-5 minutes per side until golden.
- 6. Add warm broth around potatoes, butter pieces, garlic, and herbs.
- 7. Season tops with salt, pepper, paprika, and onion powder.
- 8. Roast 25-30 minutes until tender and golden brown.
- 9. Rest 5 minutes, garnish with chives and flaky salt.
Notes
Store leftovers up to 3 days. Reheat in 375°F oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 potato portion
- Calories: 285
- Sugar: 2g
- Sodium: 520mg
- Fat: 12g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 6g