Because we literally can’t resist a good potato recipe!
There are lots of ways to make potatoes taste great and these Perfectly Pan Seared Potatoes are no exception! While they do take about 2 hours from start to finish, they are well worth the effort.
The key to these is making sure you slow roast them first with lots of chicken broth so that they remain nice and tender and don’t dry out. Then at the end, we pan sear them stovetop on a skillet with garlic until they get nice and browned and crispy on the outside. The result? Perfectly cooked potatoes that are crunchy on the outside and soft and flavorful on the inside.
Perfectly Pan Seared Potatoes
- 2 lbs Yukon gold potatoes
- 2 cups low sodium chicken broth
- Half a lemon, juiced
- 2 tsp avocado oil
- ½ tsp fine salt
- Freshly ground black pepper, to taste
- 1 tbsp fresh crushed garlic
- Preheat oven to 320 degrees F.
- Peel potatoes and cut in half, lengthwise. Rinse well, drain.
- In a 9x13 inch baking dish, mix chicken broth, salt, pepper
- Add potatoes to dish and stir to coat potatoes.
- Bake, uncovered for 1 hour at 320 F or until all the chicken broth has been absorbed. Test with fork, and cook an additional 15 minutes if needed.
- Remove potatoes from the oven and set aside.
- In a large skillet over medium heat, combine avocado oil and garlic and sauté for 5 minutes.
- Add you potatoes to the skillet, flat side down. Let the cook on the skillet until they are golden when you flip them over. Once all potatoes have browned, turn potatoes over and brown the other side.
- Remove from heat and serve right away.
- * Optional to add 1 tbsp of parmesan cheese to potatoes 3 minutes before you remove them from the skillet.
All photos by Grace Helfrich