Roast potatoes crisp-wise

Ingredients:

for the Roast Beef:

4 to 5 pounds beef roast—like sirloin or ribeye

Taste-based salt and pepper

Two teaspoons of olive oil

Four minced garlic cloves

Two fresh rosemary tsp, chopped

With regard to the fondant potatoes:

Six big peeled and chopped potatoes in cylinders.

one half cup unsalted butter

One cup either beef or chicken broth

fresh thyme sprigs

Instructions:

1. Roasting the beef:

One should preheat the oven to 375°F (190°C) for the Roast Beef.

Load the beef roast heavily with salt and pepper.

In a skillet set olive oil over medium-high heat. Sear the roast browning all sides.

Over the roast, swirl the minced garlic and chopped rosemary.

After setting the roast on a roasting pan, cook in the preheated oven until the appropriate doneness is attained.

2. Creating the Fondant Potatoes:

Under medium-high heat in a large ovenproof skillet, melt butter.

Add the potato cylinders; sear each side until golden brown.

Put thyme sprigs into the stock, then season with salt and pepper.

Move the pan to the oven and bake until the potatoes have absorbed the rich liquid and are soft.

3. Resting and serving:

Give the roast meat fifteen minutes to rest before cutting.

Present the luxury fondant potatoes beside the nicely prepared roast meat pieces. 

Enjoy!