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Ingredients
  • 4 small to medium russet potatoes, about 2 ½ pounds total
  • 1 ½ tablespoons canola or vegetable oil
  • 4 tablespoons salted butter
  • ½ teaspoon kosher salt, plus more to taste
  • ¼ teaspoon ground black pepper
  • 3 garlic cloves, lightly smashed and peeled (optional)
  • 4 sprigs fresh thyme or 2 sprigs fresh rosemary
  • 1 cup low-sodium chicken broth
  • ¼ lemon, optional
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