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Preheat oven to 425°. In a medium bowl, season potatoes with salt and pepper and toss to combine.
In a large ovenproof skillet over medium-high heat, cook butter and oil until butter is melted and starting to bubble. Add potatoes and cook, undisturbed, until golden brown, 3 to 5 minutes. Flip potatoes and cook until second side is golden brown, about 5 minutes more. Stir in broth, garlic, rosemary, and thyme.
Transfer skillet to oven and bake until potatoes are tender and liquid slightly reduces, 20 to 25 minutes.
Transfer potatoes to a platter. Drizzle with pan juices and top with rosemary and/or thyme.