Cast Iron-Roasted Potatoes with Garlic and Shallots | Blue Flame Kitchen

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