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Preheat the oven to 400°F.

Trim the russet potatoes. Carve each potato with a knife or use a biscuit cutter to create potato rounds, approximately 1 1/2 inches tall and 2 to 3 inches wide. Aim for relatively uniform sizes.

Spray an ovenproof pan with avocado spray oil. Place the prepared potato rounds into the pan and sear them over medium heat for 4 to 5 minutes on each side, or until golden brown and a perfect sear crust has formed.

Once seared, add the 4 tablespoons of unsalted butter and 3 sprigs of rosemary to the pan. Baste the potatoes with the melted butter and herbs for 3 minutes.

After basting, add 1 cup of chicken broth to the pan.

Transfer the pan to the preheated oven and bake for 30 minutes, or until all the stock has absorbed into the potatoes. At the 10-minute mark, carefully remove the pan from the oven, baste the potatoes again, and then return the pan to the oven.

Continue baking until all the stock has absorbed, leaving just the butter. Baste the potatoes once more before garnishing with loads of flakey salt.

Preheat the oven to 400°F.

Trim the russet potatoes. Carve each potato with a knife or use a biscuit cutter to create potato rounds, approximately 1 1/2 inches tall and 2 to 3 inches wide. Aim for relatively uniform sizes.

Spray an ovenproof pan with avocado spray oil. Place the prepared potato rounds into the pan and sear them over medium heat for 4 to 5 minutes on each side, or until golden brown and a perfect sear crust has formed.

Once seared, add the 4 tablespoons of unsalted butter and 3 sprigs of rosemary to the pan. Baste the potatoes with the melted butter and herbs for 3 minutes.

After basting, add 1 cup of chicken broth to the pan.

Transfer the pan to the preheated oven and bake for 30 minutes, or until all the stock has absorbed into the potatoes. At the 10-minute mark, carefully remove the pan from the oven, baste the potatoes again, and then return the pan to the oven.

Continue baking until all the stock has absorbed, leaving just the butter. Baste the potatoes once more before garnishing with loads of flakey salt.