Fondant Potatoes

This recipe is from Delish - I have had it in a pile of to do recipes for probably a year --they came out great and I will definitely make them again -I didn't use russets but rather some NJ white yams from Wegman's. They were fabulous!

4 large russet potatoes

1 tbsp. vegetable oil

2 tbsp. butter, cut into cubes

1 garlic clove, thinly sliced

3 sprigs rosemary

kosher salt

Freshly ground black pepper

1 c. chicken broth

1 tsp. Chopped rosemary, for serving

1. Preheat oven to 450° F.
2. Peel potatoes and slice them into 2 inch thick slices. Season generously with salt and pepper.
3. In a large skillet over medium high heat, heat vegetable oil until hot. Add potatoes flat side down into oil and cook until golden, about 5 minutes. When golden, flip potatoes and add butter, garlic and rosemary. Let other side of potatoes get golden, 5 more minutes. Add chicken stock to the skillet and place in the oven. Bake until tender, 25-30 minutes.
4. Top with rosemary and serve.