- 1 tablespoon butter
- 4 tablespoons extra-virgin olive oil
- 2 medium garlic cloves, peeled, smashed
- 5 pounds russet (baking) potatoes, about 12 medium-size, peeled, rinsed
- About 20 small fresh bay leaves
- About 3/4 cup sodium-reduced chicken broth or vegetable broth
- Seasoned salt, such as Lawry's
- Coarse salt (kosher or sea), to taste
3. Pour broth in skillet or roasting pan (use caution – it might splatter). Add potatoes in a single layer, placing them so the sliced side is up. Using a large spoon, ladle broth mixture over the tops of potatoes. Lightly season with seasoned salt (more salt will be added later, this is primarily for color). Place in preheated oven and cook until potatoes are tender, about 30 to 40 minutes.
4. Remove from oven (if using skillet, remember that the handle is very hot). Move oven rack to position about 8 inches from broiler element. Turn oven to broil. Spoon pan juices over potatoes and season with coarse salt. Broil potatoes until nicely browned, 2 to 3 minutes. Turn on oven light and watch carefully because they can burn easily.
Nutrition information (per serving): 245 calories (44 percent from fat), 12 g fat, 4 g saturated fat, 35 mg cholesterol, 22 g carbohydrates, 4 g protein, 400 mg sodium, 2 g fiber