When sliced into thick rounds, blasted with high heat, and bathed in butter and broth, humble potatoes become luxurious, tender melting potatoes — with very little effort from you. Here's how to make them.
Melt 2 tbsps of butter in the microwave. Add 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper, and stir to combine.
Peel and cut potatoes crosswise into 1-inch thick rounds.
Add the potatoes and coarsely chopped rosemary to the butter and toss well to coat.
Arrange potatoes in a single layer on a baking sheet. Drizzle any remaining butter mixture over the potatoes.
Roast until the potatoes easily release from the pan with tongs and the bottoms are beginning to turn golden brown, about 15 minutes. Flip the rounds and roast for another 15 minutes.
Pour 1 cup vegetable or chicken broth into the pan and add the garlic cloves. Roast until the potatoes are very tender and most of the broth is absorbed, about 15 minutes.