MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fondant Potatoes
Categories: Potatoes, Vegetables, Herbs, Citrus
Yield: 6 servings

3 tb Canola oil
3 tb Butter; melted
1 1/2 ts Salt
1/2 ts Pepper
2 lb Yukon Gold potatoes; peeled,
- sliced 1" thick
1 1/2 c Chicken stock
1 tb Lemon juice
6 cl Garlic; smashed
2 tb Minced fresh rosemary

Set oven @ 450┬║F/232┬║C.

Whisk oil, melted butter, salt and pepper together in a
large bowl. Add sliced potatoes; gently toss to coat.

Arrange potatoes on a greased 15x10x1-in. baking sheet,
leaving space between each. Drizzle remaining oil
mixture on top of potatoes. Roast 20 minutes. Use a
spatula or tongs to flip potato slices; roast an
additional 15 minutes.

Remove baking sheet from the oven; pour chicken stock
and lemon juice into the bottom of the pan. Scatter
smashed garlic cloves throughout the liquid. Sprinkle
rosemary over the top. Return to the oven; roast an
additional 15-20 minutes or until potatoes are
fork-tender and most of the cooking liquid is absorbed.

Transfer potatoes to a serving dish. Drizzle cooking
liquid over the top. Serve hot.

Nancy Mock, Southbridge, Massachusetts

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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