Step 1

Heat the oven to 425ºF. Meanwhile, peel 2 pounds Yukon gold potatoes. Trim the ends, then cut crosswise into 1-inch-thick rounds.

Step 2

Heat 2 tablespoons olive oil in a 12-inch oven-safe frying pan over medium-high heat until shimmering. Add the potatoes cut-side down in a single layer and cook until golden-brown, 3 to 4 minutes per side.

Step 3

Turn off the heat. Season the potatoes with 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Place 4 smashed and peeled garlic cloves and 4 tablespoons of the unsalted butter in between the potatoes. Pour 3/4 cup low-sodium chicken broth and 1/4 cup lemon juice over the potatoes.

Step 4

Transfer the skillet to the oven. Roast until the potatoes are fork-tender, 35 to 40 minutes.

Step 5

Remove the skillet from the oven. Gently push the potatoes to one side of the skillet. Stir in the remaining 2 tablespoons unsalted butter and 1 tablespoon finely chopped fresh dill into the other side until the butter is melted and the sauce is glossy. Taste the sauce and season with more kosher salt as needed. Spoon the sauce over the potatoes and serve.