2 pounds Potatoes, russet, scrubbed and cut crosswise into ⅛-inch slices
1 cup Beef broth
1 tablespoon Rosemary, (fresh) minced
1 teaspoon Dried rosemary
1 Garlic head, broken into cloves, but NOT PEELED
1 tablespoon Olive oil
Author notes: "This dish delivers crips, browned potatoes and creamy-soft garlic: the latter can be squeezed out of its skin and spread on the potatoes. A food processor fitted with the 3mm clicing blade makes quick work of slicing hte potatoes, which I don't peel becuse I like the flavor of the skins."