1. Heat the oven to 400°F. Line a rimmed baking sheet with parchment paper. Heat 2 tablespoons butter in a 12-inch ovenproof skillet over medium heat. Add the pecans and toss to coat. Cook and stir for 2 minutes. Add 2 tablespoons maple syrup and cook and stir until the pecans are caramelized. Spread the pecan mixture on the baking sheet. Let the skillet cool and wipe clean.

2. Heat another 2 tablespoons butter in the skillet over medium heat. Arrange potato rounds in the skillet in a single layer (use potatoes that are similar in shape so the rounds are roughly the same size). Season with salt and pepper. Cook for 6 minutes or until lightly browned on one side. Turn over and season again with salt and pepper. Cook for another 6 minutes or until lightly browned. Pour the broth and the remaining maple syrup into the skillet. Dice the remaining butter and sprinkle over the top.

3. Place the skillet into the oven and bake for 15 minutes or until the potatoes are very tender. Chop the pecans and sprinkle over the potatoes before serving.

Tip: If using a cast iron skillet, reduce 1 cup Pacific Foods Organic Free Range Chicken Broth to 3/4 cup.