n n n Peel the potatoes, cut off the ends and cut them into about 1 1/2 inch thick pieces. Pat the pieces with paper towel to remove the starch a little.n n n n Preheat the oven to 450F.n n n n In a large, oven-safe skillet, heat up the oil over medium-high heat. Place the potatoes into the skillet and fry for about 5-7 minutes until the potatoes turn golden-brown. Sprinkle them with some salt and pepper as they fry.n n n n Flip the potatoes over and, as they cook, use a paper towel held with tongs to try to remove some of the oil from the skillet.n n n n Add butter, rosemary springs and sprinkle with some salt and pepper again. Fry the potatoes in butter for about 4-5 minutes and add the chicken/vegetable broth. Transfer the skillet into the hot oven.n n n n Bake for about 20-30 minutes, until the potatoes are cooked through. (Pierce one of the potatoes with a toothpick or a knife to check if they are cooked).n n n n Garnish the potatoes with fresh rosemary springs, rub with minced garlic and cool slightly before serving. Enjoy!n nn