Cooking with Me - Crispy-outside Creamy-inside Garlic Herb Potatoes

Here’s a recipe for a side dish that we absolutely love. The crispy-outside creamy-inside garlic herb potatoes are delicious. I can't recall where the recipe came from other than “Morgan” listed as the author. So thank you, Morgan. 

Prep time 10 min...cook time 40 time 50 min

1 1/2 pounds baby yukon gold potatoes (baby red can also work)
1 sprig rosemary
3 sprig thyme
2 cups low sodium chicken broth, plus 1/2 cup more if necessary
2 tbsp olive oil
1 tbsp butter divided
1 tsp kosher salt, plus more for topping
2 cloves garlic, minced
2 tbsp parsley finely chopped

1. In a 10" nonstick skillet, arrange the baby potatoes leave a little space between them
2. Add in the rosemary, thyme, chicken broth, olive oil, 1 tbsp butter, and kosher salt…heat the pan to high and bring to a boil reduce heat to med, add in garlic and cover the skillet leaving a very small opening.  make sure the broth continues to boil for 20 min, or until the potatoes are easily punctured with a fork
3. If liquid has absorbed add the additional 1/2 cup of chicken broth if you don't have enough broth add water…liquid should cover 1/3 way up potatoes
4. Remove pan from heat and use meat mallet, wooden spoon to press down on the tops of the potatoes lightly until skin cracks and they flatten a bit
5. Return potatoes to high heat, uncovered and cook until liquid evaporates and potatoes are brown on bottom
6. Remove the potatoes from heat again, turn the potatoes and add last tablespoon of butter to other side of potatoes to crack and flatten sprinkle with parsley and cook 5 min more
7. Serve warm and sprinkle with salt