Potatoes with rosemary

Ingredients:

• 4 potatoes
• 2 tablespoons of vegetable oil
• 10 tbsp unsalted butter
• 1 cup lightly salted chicken broth
• 2 sprigs of fresh rosemary
• 2 cloves of garlic
• Flaked salt for serving

Preparation:

1. Preheat oven to 200°C.
2. Peel the potatoes and trim the ends. Cut them into 2.5 cm thick slices. Sprinkle the potatoes generously on both sides with coarse salt and black pepper.
3. Heat a cast-iron skillet (or another oven-safe skillet) over medium-high heat. Add vegetable oil and 4 tablespoons butter. Cook the potatoes on one side until golden brown, about 4 minutes. Turn the potatoes over and add the broth, rosemary, and garlic. Cut the remaining 6 tablespoons butter into cubes and sprinkle on top.
4. Place the skillet in the oven and bake until the potatoes are tender, about 30 minutes. Sprinkle the potatoes with flaky salt and spoon the sauce from the skillet over them.