Sort ingredients
uberjonas
QR Code
Listen
Pdf
Peel the potatoes, cut off the top of the potatoes (use them in soup!), and cut them into about 1 ½-inch thick slices. Pat the pieces with paper towels to remove some of the excess starch.
Preheat the oven to 450°F.
In a large, oven-safe heavy skillet, heat up the oil over medium-high heat. Place them into the skillet and sear potatoes for about 5-7 minutes, until the potatoes turn a deep golden brown. Sprinkle them with some salt and pepper as they fry.
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 garlic and 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 rosemary sprigs, drizzle on some of the remaining liquid from the pan, or even make a gravy (read in recipe notes below how to make it). Enjoy!