Step 1

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.

Step 2

Preheat the oven to 450°F .

Step 3

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 thepotatoes turn golden brown. Sprinkle them with some salt and pepper as theyfry.

Step 4

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.

Step 5

Add the butter, rosemary sprigs, and garlicand fry the potatoes for about 3-4 minutes; then add the vegetable broth.Transfer the skillet to the hot oven.

Step 6

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).

Step 7

Garnish the potatoes with fresh rosemarysprigs, drizzle on some of the remaining liquid from the pan, or even make agravy.* Enjoy!