Ingredients

The following ingredients have 4 Servings
  • 4 large russet potatoes
  • 2 tbsp vegetable oil
  • 3 tbsp butter
  • 2-3 sprigs fresh rosemary
  • 3 garlic cloves (peeled and crushed)
  • 2 cup vegetable broth
  • salt and pepper (to taste)

Instruction

  • Peel the potatoes, cut off the ends (use them in soup!), and cut them into about 1 ½-inch thick pieces. Pat the pieces with paper towel to remove some of the starch.
  • Preheat the oven to 450°F .
  • In a large, oven-safe skillet, heat up the oil over medium-high heat.Place the potatoes into the skillet and fry for about 5-7 minutes, until thepotatoes turn golden brown. Sprinkle them with some salt and pepper as theyfry.
  • Flip the potatoes over, sprinkle with salt and pepper again, and, as they cook, use a paper towel held with tongs and try to remove some of the oil from the skillet.
  • Add the butter, rosemary sprigs, and garlicand fry the potatoes for about 3-4 minutes; then add the vegetable broth.Transfer the skillet to the hot oven.
  • Bake for about 30-35 minutes, until the potatoes are cooked through. (Pierce one of the potatoes with a toothpick or a knife to check if they are cooked).
  • Garnish the potatoes with fresh rosemarysprigs, drizzle on some of the remaining liquid from the pan, or even make agravy.* Enjoy!