Preheat Oven: Preheat your oven to 400°F (200°C).

Prepare Potatoes: Peel the potatoes and cut them into barrel shapes. You can do this by cutting the ends off the potatoes to create flat surfaces, then using a knife or a round cutter to shape them.

Sear Potatoes: Heat a large oven-safe skillet over medium-high heat. Add the butter and olive oil. Once the butter is melted and bubbly, add the potatoes to the skillet. Season with salt and pepper. Sear the potatoes until they are golden brown on all sides, about 5-7 minutes per side.

Add Flavor: Add minced garlic to the skillet and cook for about 1 minute until fragrant, being careful not to burn it. You can also add fresh thyme sprigs for additional flavor.

Add Broth: Carefully pour in the chicken or vegetable broth into the skillet, being cautious as it may splatter. Bring the broth to a simmer.

Bake: Transfer the skillet to the preheated oven and bake the potatoes for 30-40 minutes, or until they are tender and the broth has reduced, basting the potatoes with the broth occasionally.

Finish: Once the potatoes are cooked through and the liquid has reduced, remove the skillet from the oven. Carefully transfer the potatoes to a serving platter, spooning any remaining sauce over the top.

Garnish: Optionally, garnish the potatoes with chopped parsley for a pop of color and freshness.