Instructions

• Preheat oven to 400°F/200⁰C.
• Peel potatoes, then slice the ends off so the potato is flat. Cut into 1-inch slices, place in large bowl.
  6 russet potatoes
• Combine potatoes with one tablespoon of olive oil, kosher salt and pepper to taste.
  Kosher salt to taste, Freshly ground black pepper to taste, 3 tablespoons olive oil divided
• Heat 12" (30-cm) Signature Nonstick Skillet or other heavy skillet over medium-high heat; add remaining two tablespoons olive oil and 3 tablespoons butter.
  6 tablespoons butter, 3 tablespoons olive oil divided
• Once butter is foamy, add in potatoes, being careful not to overcrowd the pan. Sear 6-8 minutes on one side, or until nicely browned.
  6 russet potatoes
• Flip potatoes over, and add in chicken stock, remaining butter, garlic cloves, rosemary, and thyme.
  1 ½ cups chicken stock, 2 sprigs rosemary, 2 sprigs thyme, 4 garlic cloves
• Remove handle from skillet, and transfer to oven. Roast potatoes for 30 minutes.
• Top with flaky sea salt, more fresh herbs if desired and spoon pan juices over the top.
  Flaky Sea Salt