Ingredients
Equipment
Method
- Preheat oven to 400°F.
- Prep potatoes: Trim the ends off each potato and peel. Cut crosswise into 2-inch thick coins (about 3–4 per potato). Place in a bowl of cold water and soak 15–20 minutes to remove excess starch.
- Drain potatoes and pat completely dry with paper towels — this is the critical step for a golden sear. Any moisture means steaming, not searing.
- Toss dried potato coins with olive oil and Kinder's French Onion Seasoning until evenly coated.
- Heat a large cast-iron or oven-safe skillet over medium-high heat until very hot. Add the seasoned potatoes in a single layer without overcrowding. Sear 5–6 minutes undisturbed until deep golden brown on the bottom. Flip and sear the other side 5–6 minutes.
- Scatter butter pieces around the potatoes. As butter melts, add chicken broth, rosemary, thyme, and garlic. Bring to a boil, then spoon the broth over the potatoes a few times.
- Transfer the skillet to the oven. Bake 25–35 minutes until fork-tender and the broth is mostly absorbed, with a caramelized, creamy interior.
- Serve hot straight from the skillet or transfer to a platter. Spoon any remaining pan sauce over the top.
Nutrition
Notes
- Dry the potatoes completely — Moisture is the enemy of a golden crust. Pat the cut sides dry with paper towels after the soak. Any residual moisture and the pan steams instead of sears.
- Don't flip early — Five to six minutes undisturbed per side. If the potato is sticking when you try to flip, it's not ready. Give it another minute and it will release on its own.
- Yukon Gold, not Russet — Russets get mealy and break apart during the oven braise. Yukon Golds hold their structure through the sear and go creamy inside without falling apart.
- Baste before the oven — Spoon the broth over the potatoes right after you add it to the pan. That extra baste before the transfer increases the flavor the potatoes absorb during the braise.
- Check for doneness with a fork, not the clock — Ovens vary. Slide a fork or cake tester through the center — it should meet zero resistance. Any pushback means five more minutes.
- These belong next to anything with a hard sear on it. Roasted chicken or seared pork chops are the natural pairing — the herb-broth base complements both without competing.
- The French onion depth in Kinder's seasoning makes these a strong match for beef. Set them next to a pan-seared steak or a reverse-seared ribeye and the potatoes hold their own at the table.
- For a lighter spread, pair with a simple green salad dressed with sharp vinaigrette. The richness of the potatoes benefits from something acidic alongside.
- Finish at the table with fresh thyme leaves picked off the sprig and a pinch of flaky sea salt scattered over the top.
- Refrigerate leftovers in an airtight container up to 4 days.
- To reheat, use a skillet over medium heat with a splash of chicken broth — about 5 minutes per side. A 375°F oven for 10–15 minutes also works and restores some of the crust. Avoid the microwave. It softens the exterior completely and the texture doesn't come back.