Ingredients:
Directions:
Preheat oven to 400 degrees Fahrenheit with a large, empty baking pan inside.
In a skillet, melt 2 tbsp of butter over medium-high heat and warm 1 tbsp of olive oil.
Season both sides of the potato rounds with salt and pepper. Fill the pan with potato rounds and cook them for about 15-20 mins until golden brown, flipping 1-2 times to ensure even browning.
Transfer the potatoes and smashed garlic to the hot baking pan from the oven. In the skillet, melt the remaining 4 tbsp of butter and add thyme, chicken broth, and ¼ bottle of Elda’s Kitchen Black Pepper Sauce. Bring to a light boil, then pour over the potatoes and garlic in the pan. Cook in the oven for about 30 mins, until the potatoes are fork-tender. Top with any extra liquid from the pan and a few sprinkles of fresh thyme leaves.
- 6 tbsp butter, divided
- 1 tbsp olive oil
- Salt and pepper to taste
- 3-4 russet potatoes, peeled and cut into 1” thick rounds (as evenly as possible)
- 1 tbsp fresh thyme leaves
- 1 cup chicken broth
- ¼ bottle of Elda’s Kitchen Black Pepper Sauce
- 6 cloves of garlic, peeled and smashed
Directions:
Preheat oven to 400 degrees Fahrenheit with a large, empty baking pan inside.
In a skillet, melt 2 tbsp of butter over medium-high heat and warm 1 tbsp of olive oil.
Season both sides of the potato rounds with salt and pepper. Fill the pan with potato rounds and cook them for about 15-20 mins until golden brown, flipping 1-2 times to ensure even browning.
Transfer the potatoes and smashed garlic to the hot baking pan from the oven. In the skillet, melt the remaining 4 tbsp of butter and add thyme, chicken broth, and ¼ bottle of Elda’s Kitchen Black Pepper Sauce. Bring to a light boil, then pour over the potatoes and garlic in the pan. Cook in the oven for about 30 mins, until the potatoes are fork-tender. Top with any extra liquid from the pan and a few sprinkles of fresh thyme leaves.
