HERBED MELTING POTATOES

Ingredients

5 – 6 large potatoes 

6 oz unsalted butter divided

2 tbs vegetable oil

1 tbsp chopped fresh rosemary

1 tbsp chopped fresh shadon beni

1 cup chicken stock

2 -3 cloves garlic, minced

Generous pinch of salt and black pepper

Directions

1. Peel the potatoes; cut off the round ends. Slice potatoes into 1-inch thick slices and place in water to prevent browning.
2. Preheat oven to 400 degrees F.
3. Heat a large ovenproof saucepan over medium-high heat. Add the oil and half of the butter to the hot skillet.
4. Pat potatoes dry with a paper towel. Sprinkle potatoes with a large pinch of salt and black pepper.
5. Place the potatoes in the skillet in one layer and sear for about 3 - 4 minutes, or until they are a nice golden brown. Turn the potatoes on to the other side and remove from the heat.
6. Pour in the chicken stock in the pan. Add the rosemary, shadon beni and the garlic. Cut the remaining butter into small pieces and top the potatoes with the cubed butter. Sprinkle with a little more salt and pepper.
7. Place the pan in the preheated oven and bake for about 30 minutes, or until the potatoes are fork tender. Spoon sauce over potatoes. Serve.