Soak potato in cold water for 20 min to remove extra potato starch.
Dry off potatoes from water, using paper towels. Season with salt and pepper.
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.
Add 4 tablespoon of butter, 2 spring rosemary, 4 spring thyme, and smashed garlic cloves. Pour in ¾ cup chicken broth.
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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