Potato-Garlic Roast
| Yield: | 1 Servings |
| Categories: | Potato |
| 2 | lb | Potatoes; russet, scrubbed and cut crosswise into 1/8-inch slices |
| 1 | c | Beef broth |
| 1 | tb | Rosemary; (fresh) minced |
| DIVIDER | --or- | |
| 1 | ts | Dried rosemary |
| 1 | Garlic head; broken into cloves, but NOT PEELED | |
| Salt and freshly gound black pepper | ||
| 1 | tb | Olive oil |
| 4 | oz | Cheese; finely chopped (optional) use fontina, Cambozola, Gouda or other cheese |
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