Hy-Vee Recipes and Ideas

Directions

1. Step1

   Preheat oven to 400 degrees. Cut a thin slice off each potato end. If necessary, cut potatoes crosswise into 1¼-in.-long pieces. Lay pieces flat on a cutting board. Cut into 1-in.-round pieces using a 1-in.-round biscuit cutter. If necessary, use a paring knife to cut down through the potato piece. Reserve potato scraps for another use or discard

2. Step2

   Place potato rounds in a medium bowl; cover with cold water and let stand for 20 minutes. Drain potatoes; pat very dry with a paper towel. Season potatoes with ½ tsp. kosher salt and ½ tsp. white pepper.

3. Step3

   Heat a large cast iron skillet over medium-low heat. Add 2 Tbsp. butter; tilt skillet to coat bottom as butter melts. Stand potatoes upright in a single layer in skillet. Cook for 12 to 18 minutes or until gold brown, turning halfway through.

4. Step4

   Chop remaining 2 Tbsp. butter. Place chopped butter, garlic, 2 sprigs thyme and 3 sprigs dill around the potatoes in the skillet. Carefully pour broth over potatoes and herbs.

5. Step5

   Transfer potatoes in skillet to oven. Roast, uncovered, for 8 to 10 minutes. Remove skillet from oven; spoon pan sauce over potatoes and turn potatoes over. Roast, uncovered, for 8 to 10 minutes more or until potatoes are fork-tender.

6. Step6

   To serve, transfer potatoes to a serving platter; discard garlic and herbs. Spoon sauce from skillet over potatoes. Garnish with additional fresh thyme, if desired. Season to taste with additional salt and white pepper.