Father'S Day Potatoes

• 5 large red potatoes, cubed
• 2 tablespoons olive oil
• kosher salt & freshly ground black pepper
• 1 teaspoon fresh rosemary
• 1 red onion, chopped
• 3 garlic cloves, minced
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• 1/4 cup camembert cheese
• 1/8 cup parsley, minced

1. Preheat the oven to 350 degrees.
2. Heat a cast iron skillet and add the olive oil.
3. Season the potato cubes with salt and pepper to taste.
4. Saute the potatoes in the hot olive oil, stirring until the potatoes start to brown.
5. Add garlic, onion, and rosemary and add a ladel of chicken broth and stir.
6. Over medium-high heat continue to stir and add ladels of chicken broth as the potatoes absorb the liquid -- very much like risotto, a little at a time.
7. The potatoes will reach an al dente state, keep testing because you don't want mashed potatoes.
8. Remove from the heat and add the cream, stirring until all mixed well and looks real creamy.
9. Taste and reseason with more salt and pepper as needed.
10. Then drop in the cheese and mix.
11. Pop into the oven for about 10-15 minutes, or until the cheese is all melty and bubbling.
12. Accent with either minced parsley or chives and serve.

red potatoes, olive oil, kosher salt, fresh rosemary, red onion, garlic, chicken broth, heavy cream, camembert cheese, parsley

Taken from www.food.com/recipe/fathers-day-potatoes-430635 (may not work)