Baked Potato Recipe - potato rounds, seared until golden brown on the outside then baked in melted butter, fresh herbs, and chicken broth.

Baked Potato

yield

time

Ingredients

– 5 large russet potatoes peeled & cut into 1 inch thick rounds – 20 cloves garlic pressed down with a knife – salt & pepper to taste – 2 tablespoons avocado oil – 5 tablespoons butter – 4 springs thyme washed – 2 springs rosemary washed – 3/4 cup chicken broth

4 servings

45 mins

Step 1

Soak potato in cold water for 20 min to remove extra potato starch.

Step 2

Dry off potatoes from water, using paper towels. Season with salt and pepper.

Step 3

Preheat the oven to 350F. Using a oven-safe skillet (I like to use cast iron), over medium heat brown potatoes on both sides for 2 to 3 min, or until golden color.

Step 4

Add 4 tbsp of butter, 2 spring rosemary, 4 spring thyme, and smashed garlic cloves. Pour in 3/4 cup chicken broth.

Step 5

Place the skillet into the oven and bake for 35-40 min, or until potatoes are cooked thru, flipping potatoes once. Pour the butter over potatoes, garnish with fresh thyme and enjoy!

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