Roast potatoes crisp-wise

Ingredients:

1. 4 to 5 pounds beef roast—like sirloin or ribeye
2. Taste-based salt and pepper
3. Two teaspoons of olive oil
4. Four minced garlic cloves
5. Two fresh rosemary tsp, chopped
6. With regard to the fondant potatoes:
7. Six big peeled and chopped potatoes in cylinders.
8. one half cup unsalted butter
9. One cup either beef or chicken brothfresh thyme sprigs1. Roasting the beef

PREPARATION:

1. For the Roast Beef, preheat the oven to 375°F (190°C).
2. Add a generous amount of salt and pepper to the meat roast.
3. Heat the olive oil in a pan over medium-high heat. Roast over a searing, browning all sides.
4. Swirl the chopped rosemary and minced garlic over the roast.
5. Place the roast on a roasting pan and bake in a preheated oven until the desired level of doneness is reached.

2. Preparing the Potato Fondant:

1. Melt butter in a large ovenproof skillet over medium-high heat.
2. Add the potato cylinders and sear until golden brown on both sides.
3. Add a dash of pepper and salt to the stock after adding the thyme sprigs.
4. After the potatoes have absorbed the flavorful liquid and become tender, transfer the pan to the oven.

3. Slumbering and working:

1. Let the roast meat rest for fifteen minutes before slicing.
2. Serve the opulent fondant potatoes beside the expertly sliced roast beef.

   Have fun!