Cast Iron-Roasted Potatoes with Garlic and Shallots

Ingredients

• 1 tbsp canola oil
• 2 lb unpeeled baby potatoes, halved (about 6 cups)
• ⅔ cup roughly chopped shallots
• 3 cloves garlic, thinly sliced
• ½ cup no-salt-added chicken broth or All-Purpose Chicken Stock
• 1 tbsp salted butter
• 2 bay leaves
• 1 sprig fresh thyme or ¼ tsp dried thyme, crumbled
• ¾ tsp salt
• ½ tsp freshly ground pepper

Directions

1. Preheat oven to 425°F.
2. Heat oil in a deep 12-inch cast iron frypan over medium-high heat. Add potatoes and sauté until golden brown, about 5 – 10 minutes. Stir in shallots and garlic; sauté for 1 minute. Add remaining ingredients and stir to combine. Bring to a boil.
3. Remove frypan from heat and cover with foil. Transfer to oven and bake until potatoes are tender, about 18 – 20 minutes. Discard bay leaves and thyme sprig.