with garlic and rosemary
There are an awful lot of ways to cook potatoes. This is one I've come across more recently, and it's a winner. The texture is great, a little bit of crisp with a tender interior. the flavor of the garlic and rosemary is great too.
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What you will need
medium yukon gold potatoes
2 tbsp butter
a sprig of rosemary
2 cloves crushed garlic
1/2 cup chicken broth
salt and pepper
How to cook
Preheat oven to 450ºF
You want to start with potatoes that are all of a similar size, close to the size of a lemon. Try to peel them neatly from tip to tip to keep a nice shape.
Remove the narrowest tips on either side of each potato. Just remove enough to leave a flat and stable face.
Slice those through the center, parallel to the flat faces and half way between. You should be left with chunks of potato shaped like a mesa.
Warm some oil in a skillet. Cast iron is great for this. You need to be able to put the whole pan in the oven later.
When the oil is heated to a shimmer, place the potatoes in the pan. Careful, that hot oil can splatter.
When they're browned on one side, turn them over to brown the other side.
Once the potatoes are browned on both sides, transfer to a paper towel to drain.
Carefully pour the excess oil off into a safe container to cool before discarding.
Add the butter, rosemary and garlic to the pan. As the butter bubbles away, the rosemary and garlic will infuse it. Using a large spoon, baste the potatoes with some of this flavored butter.