Ingredients
4 large russet potatoes
1 tbsp. vegetable oil
2 tbsp. butter, cut into cubes
1 garlic clove, thinly sliced
3 sprigs rosemary
Kosher salt
Freshly ground black pepper
1 c. low-sodium chicken broth
1 tsp. Chopped rosemary, for serving
Preparation
Step 1Preheat oven to 450° F.Step 2Peel potatoes and slice them into 2 inch thick slices. Season generously with salt and pepper.Step 3In a large skillet over medium high heat, heat vegetable oil until hot. Add potatoes flat side down into oil and cook until golden, about 5 minutes. When golden, flip potatoes and add butter, garlic and rosemary. Let other side of potatoes get golden, 5 more minutes. Add chicken stock to the skillet and place in the oven. Bake until tender, 25-30 minutes. Step 4Top with rosemary and serve.
Made these? Let us know how it went in the comment section below!
