Rosemary Melting Potatoes
Servings: 2
Total Time: 40 minutes
Ingredients
1 TBSP unsalted butter, melted
1 TBSP olive oil
1/2 tsp freshly chopped rosemary
1/2 tsp salt
1 lb gold potatoes, peeled and sliced 1-inch thick
4 garlic cloves, peeled and smashed
1/2 shallot, peeled and quartered
1 cup chicken stock
Directions
1. Preheat the oven to 450 degrees F.
2. In a large bowl combine the butter, olive oil, rosemary, and salt. Add the potatoes to the bowl and toss to coat.
3. Lay the potatoes flat, spaced out in a single layer on a rimmed baking sheet.
4. Place in the center of the oven and bake for 15 minutes.
5. Flip each potato over. Sprinkle the garlic and shallots around the pan and slowly pour the chicken stock onto the baking sheet.
6. Cook for 15 minutes more.
7. Serve with some of the cooking liquid.
2. In a large bowl combine the butter, olive oil, rosemary, and salt. Add the potatoes to the bowl and toss to coat.
3. Lay the potatoes flat, spaced out in a single layer on a rimmed baking sheet.
4. Place in the center of the oven and bake for 15 minutes.
5. Flip each potato over. Sprinkle the garlic and shallots around the pan and slowly pour the chicken stock onto the baking sheet.
6. Cook for 15 minutes more.
7. Serve with some of the cooking liquid.
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