Fondant Potatoes
"Fondant melting potatoes have the most irresistible buttery, crispy exterior and a delicious custardy interior that melts in your mouth!..."
INGREDIENTS
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4 large russet potatoes (peeled and cut into 1-inch thick rounds, about 2 inch wide)
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2 tablespoons Danish Creamery salted butter
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2 tablespoons olive oil
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½ teaspoon salt
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½ teaspoon black pepper
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6 garlic cloves
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2 sprigs fresh rosemary
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2 cups low sodium vegetable broth
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