Ingredients
Scale
- 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
Instructions
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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. For extra crispiness, soak the potatoes in water for 20 minutes, drain then pat dry.
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Preheat the oven to 450°F.
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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 the potatoes turn golden brown. Sprinkle them with some salt and pepper as they fry.
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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.
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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.
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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.
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Garnish the potatoes with fresh rosemary sprigs, drizzle on some of the remaining liquid from the pan, or even make a gravy.* Enjoy!
Notes
HOW TO MAKE GRAVY – If you would like to make gravy to pour over these potatoes, remove the potatoes from the skillet and place the skillet on the stove top over medium heat. Sprinkle 1 tablespoon of flour into it. Quickly stir with a wire whisk so that the flour gets incorporated into the drippings. Cook for a few minutes and slowly add in about ½ cup of the any type of broth. Allow the gravy to simmer and thicken until it reaches the desired consistency. Season with salt and pepper, if needed.
- Prep Time: :10
- Cook Time: :50
- Category: Side Dish
- Method: Baked
- Cuisine: French
Nutrition
- Calories: 312kcal