- Russet potatoes 4 large
- Vegetable Oil 1 tbsp.
- Butter 2 tbsp, cut into cubes • 717 kcal
- Garlic clove 1, thinly sliced
- sprigs rosemary 3
- Salt • 1 kcal
- Freshly ground black pepper
- Chicken broth 1 cup
- Chopped rosemary 1 tsp, for serving
Try these amazingly fluffy potatoes as a side dish to ring the changes. Crisp on the outside, and meltingly tender inside, they are cooked by slicing them and oven baking in tasty chicken broth. Rosemary and garlic bring their own special flavors to the mix.
Serve as a side dish with meats or fish.
Preheat oven to 450F/210C fan/gas mark 8.
Peel potatoes and slice into 2-inch thick rounds. Season generously with salt and pepper.
In a large oven-proof skillet, add the vegetable oil, and heat on medium-high until hot. Add potatoes flat side down, and cook until golden on the bottom, about 5 minutes.
When the bottom has turned golden, flip the potatoes, then add the butter, garlic, and rosemary.
Cook for 5 more minutes, until the other side of the potatoes has turned golden. Add the hot chicken stock to the skillet, and place in the oven.
Bake the potatoes until tender – around 25-30 minutes.
Top with chopped rosemary and serve as a side dish.