Melting Potatoes
Fixings
4 reddish brown potatoes
Legitimate salt and newly broke dark pepper
2 tablespoons vegetable oil
10 tablespoons unsalted spread
1 cup low-sodium chicken stock
2 twigs new rosemary
2 cloves garlic
Flaky salt, to embellish
Bearings
Preheat the stove to 400 degrees F.
Strip the potatoes and cut off the finishes. Cut into 1-inch cuts. Season the two sides of the potatoes liberally with legitimate salt and pepper.
Warmth a cast-iron skillet (or other hard core, ovenproof skillet) over medium-high warmth. Include the oil and 4 tablespoons of the spread. Burn the potatoes on one side until brilliant earthy colored, around 4 minutes. Flip the potatoes and include the stock, rosemary and garlic. Cut the staying 6 tablespoons margarine into 3D shapes and disperse on the potatoes.
Move the skillet to the broiler and cook until fork-delicate, around 30 minutes. Topping with flaky salt and spoon the container sauce everywhere throughout the potatoes.
4 reddish brown potatoes
Legitimate salt and newly broke dark pepper
2 tablespoons vegetable oil
10 tablespoons unsalted spread
1 cup low-sodium chicken stock
2 twigs new rosemary
2 cloves garlic
Flaky salt, to embellish
Bearings
Preheat the stove to 400 degrees F.
Strip the potatoes and cut off the finishes. Cut into 1-inch cuts. Season the two sides of the potatoes liberally with legitimate salt and pepper.
Warmth a cast-iron skillet (or other hard core, ovenproof skillet) over medium-high warmth. Include the oil and 4 tablespoons of the spread. Burn the potatoes on one side until brilliant earthy colored, around 4 minutes. Flip the potatoes and include the stock, rosemary and garlic. Cut the staying 6 tablespoons margarine into 3D shapes and disperse on the potatoes.
Move the skillet to the broiler and cook until fork-delicate, around 30 minutes. Topping with flaky salt and spoon the container sauce everywhere throughout the potatoes.