Pan-Roasted Rosemary Potatoes and Pears

By miss5elements

Ingredients

• 6 T unsalted butter
• 2 T olive oil
• 12 cloves garlic, lightly smashed
• 3 lbs baby potatoes
• Kosher salt
• 4 Anjou pears (8oz each), peeled, cored, & cut into bite-size pieces
• 2 T chopped fresh rosemary
• Ground black pepper
• 2 scallions, thinly sliced

Details

Preparation time 30mins
Cooking time 60mins
Adapted from oprah.com

Preparation

Step 1

1. In a small saucepan, combine butter, oil, and garlic & let steep on low heat until garlic is tender & oil is fragrant, about 15 min.
2. Remove garlic & discard; set butter aside.
3. In a lg pot, add potatoes & enough water to cover by an inch; season w/salt.
4. Bring to a boil.
5. Cook until potatoes are tender, 15 − 20 min.
6. Drain. When cool, cut into bite-size pieces.
7. In a lg skillet, heat half of infused butter on med-high heat.
8. Add half the potatoes, pears, & rosemary.
9. Season w/salt & pepper.
10. Cook w/o stirring until bottoms of potatoes & pears are golden, about 2 min.
11. Continue cooking until golden all over, stirring, about 8 min more.
12.Transfer to an oven-safe dish & place in oven to keep warm.
13. Repeat w/remaining butter, potatoes, pears & rosemary.
14. Season w/salt & pepper. Add mixture to dish. Sprinkle w/scallions before serving.