n n n Peel the potatoes and cut into ½-inch thick slices or wedges.n n n n Heat the vegetable oil in a large, non-stick skillet over medium heat and add the potatoes.n n n n Season the potatoes with salt, pepper, and red pepper flakes. Add the vegetable broth, lemon juice, and rosemary springs. Cover with a tight lid and cook for 15 minutes, or until the liquid is almost gone.n n n n Remove the lid and keep cooking the potatoes, stirring occasionally, allowing them to brown and fully cook through.n n n n Add the garlic, if desired, and cook for 1 more minute. Garnish with fresh rosemary and serve immediately.n nn