Rosemary Roasted Potatoes - cooking recipe

Ingredients

2 russet potatoes, halved lengthwise and sliced very thin
4 tablespoons garlic, roasted and pureed
2 teaspoons fresh rosemary, chopped
1 cup lamb or veal stock, semi-reduced
1/2 cup unsalted butter
salt to taste
black pepper to taste

Preparation

Preheat oven to 350\u00b0.
Warm the stock and melt the butter in a saucepan.
Once the butter is melted, remove from heat.
Pour mixture into a blender.
Add the roasted garlic, rosemary, salt, and black pepper.
Puree.
Place potatoes in a 2 inch deep baking dish.
Pour liquid over the potatoes.
Cover pan with foil.
Bake for approximately 30 minutes.
Serves 4.