Garlic Butter Melting Potatoes

Preheat the oven to 400ºF.

Fill a medium bowl halfway with cool water. Peel the potatoes and slice them into approximately 2-inch-thick rounds, adding them to the bowl of water as you go.

Heat a 10-inch oven-safe skillet on the stovetop over medium heat for 1 minute.

Place the potatoes on a kitchen towel and pat them dry on all sides. Add 2 tbsp. of the butter to the preheated pan. After the butter has melted, add the potatoes in a single layer.

Sear the potatoes until well browned on the bottom, about 5 minutes. Using tongs or a pair of forks, flip the potatoes and sear until browned on the other side, about 5 minutes more.

Transfer the potatoes to a dish. Reduce the heat to medium-low. Add the remaining 4 tbsp. of butter along with the garlic, salt, and pepper. Sauté until the garlic is aromatic but not browned, about 1 minute.

Add the potatoes back to the skillet in a single layer. Pour the broth over the potatoes. Use a spoon to baste the potatoes with the cooking liquid, making sure to spoon some bits of garlic on top of each one.

Transfer the pan to the oven. Bake until the potatoes are tender in the middle and the broth has simmered off, leaving only butter in the skillet, 35 to 40 minutes, basting the potatoes again about halfway through the cooking time.

Test the potatoes for doneness with a paring knife: when it goes through a potato easily and with little resistance, they are ready. Alternatively, you can test them with an instant-read thermometer: they should register 205 to 210°F in the middle.

Remove the pan from the oven and baste the potatoes with the garlic butter one last time. Sprinkle with fresh parsley, if using, and serve right away.