Step 1

Preheat oven to 425F. Put the olive oil and butter into a medium sized (10 1/2") cast iron pan or one that is oven proof. Heat on medium heat and then add the garlic either minced or whole cloves smashed. Cook until fragrant for about 1 min. Remove from heat.

Step 2

Add the Little potatoes straight from the bag into the pan and roll in the garlic sauce. Pour in the beef stock.

Step 3

Season to taste with Kosher salt and freshly ground pepper and fresh snipped rosemary.

Step 4

Place back on the heat and bring to a boil and then into the oven for approximately 25 min. until almost all the stock is absorbed and the potatoes are tender.

Step 5

Place back on the stove over medium high heat and cook off the remainder of the beef stock and allow the bottoms of the potatoes to brown. Remove the garlic if using the crushed cloves. Season if necessary and serve immediately.