These are a show stopper …. crispy on the outside and tender on the inside. Plus, they pack a lot of flavor!
- 2 large russet potatoes
- 1 T vegetable oil
- 2 T butter, cubed
- 1 garlic clove, thinly sliced
- 3 sprigs rosemary
- kosher salt
- freshly ground black pepper
- 1 C chicken broth
- 1 t chopped rosemary, for serving
Preheat oven to 425° F.
Peel potatoes into equal size tubes and slice them into 2 inch thick slices. *(see note). Season generously with salt and pepper.
In a large skillet over medium high heat, heat oil until hot. Add potatoes flat side down into oil and cook until golden, about 6 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.
Top with salt, pepper, rosemary and serve.
*Pro tip: use the leftover potato peels for homestyle hashbrowns the next morning!