4 russet potatoes
Kosher salt and freshly cracked black pepper
2 tablespoons vegetable oil
10 tablespoons unsalted butter
1 cup low-sodium chicken broth or enough to come to 3/4 of the way up the potatoes
2 sprigs fresh rosemary
2 cloves garlic
Flaky salt, to garnish
Preheat the oven to 400 degrees F.
Peel the potatoes and slice off the ends. Cut into 1-inch slices. Season both sides of the potatoes generously with kosher salt and pepper.
Heat a cast-iron skillet (or other heavy-duty, ovenproof skillet) over medium-high heat. Add the oil and 4 tablespoons of the butter. Sear the potatoes on one side until golden brown, about 4 minutes. Flip the potatoes, sear for a few minutes till golden brown, and add the broth, rosemary and garlic. Cut the remaining 6 tablespoons butter into cubes and scatter on top of the potatoes. Transfer the skillet to the oven and cook until fork-tender, about 30 minutes. Garnish with flaky salt and spoon the pan sauce all over the potatoes.