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Ingredients
  • 4 large russet potatoes
  • 1 tbsp. vegetable oil
  • 2 tbsp. butter, cut into cubes
  • 1 garlic clove, thinly sliced
  • 3 sprigs rosemary
  • Kosher salt
  • Freshly ground black pepper
  • 1 c. low-sodium chicken broth
  • 1 tsp. Chopped rosemary, for serving
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