Ingredients
- 2 Potatoes peeled
- 2 tbsp Extra-virgin olive oil
- 4 tbsp Butter
- 2 springs Fresh rosemary
- 2 cloves Garlic
Instructions
- Preheat the oven to 400°F.
- Peel the potatoes and slice off the ends. Cut the potatoes into 1-inch thick rounds. Season both sides of the potatoes generously with salt and pepper.
- Heat a cast-iron skillet (or a heavy-duty oven-proof pan) over medium-high heat. Add the oil and half of the butter. Sear the potatoes on one side until golden brown, about 4 minutes. Flip the potatoes and add the rosemary and garlic.
- Cut the remaining butter into cubes and scatter on top of the potatoes. Transfer the skillet to the oven and cook until fork-tender, about 25 minutes. Garnish with parsley and spoon the pan sauce over the potatoes to serve.
Nutrition
Calories: 167kcal | Carbohydrates: 1g | Protein: 1g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 102mg | Fiber: 1g | Sugar: 1g | Vitamin A: 369IU | Vitamin C: 1mg | Calcium: 6mg
Melted Potatoes
Ingredients
- 2 Potatoes peeled
- 2 tbsp Extra-virgin olive oil
- 4 tbsp Butter
- 2 springs Fresh rosemary
- 2 cloves Garlic
Instructions
- Preheat the oven to 400°F.
- Peel the potatoes and slice off the ends. Cut the potatoes into 1-inch thick rounds. Season both sides of the potatoes generously with salt and pepper.
- Heat a cast-iron skillet (or a heavy-duty oven-proof pan) over medium-high heat. Add the oil and half of the butter. Sear the potatoes on one side until golden brown, about 4 minutes. Flip the potatoes and add the rosemary and garlic.
- Cut the remaining butter into cubes and scatter on top of the potatoes. Transfer the skillet to the oven and cook until fork-tender, about 25 minutes. Garnish with parsley and spoon the pan sauce over the potatoes to serve.
Nutrition
Calories: 167kcalCarbohydrates: 1gProtein: 1gFat: 19gSaturated Fat: 8gCholesterol: 31mgSodium: 102mgFiber: 1gSugar: 1gVitamin A: 369IUVitamin C: 1mgCalcium: 6mg
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