Rosemary and Garlic Potatoes

12 medium baking potatoes

8 tablespoons butter

2 teaspoons garlic, minced

1 teaspoon paprika

1 teaspoon salt

½l-1 teaspoon pepper

1 cup low-sodium chicken broth

1 tablespoon fresh rosemary, chopped

2 rosemary sprigs, plus more for garnish

Heat oven to 425 degrees.

Peel potatoes. Make five to eight cuts across the width of each potato, slicing two-thirds of the way through. This allows the flavors to penetrate the potatoes. (If you cut all the way through just use them.)

In a small saucepan melt butter over medium heat. Add garlic, paprika, salt and pepper; cook 20-30 seconds. Place potatoes, one at a time, into saucepan and coat with butter mixture. Place them sliced side up in a 9- by 13-inch pan.

To remaining butter in pan add the chicken broth and chopped rosemary; heat to boiling. Pour into pan with potatoes. Add rosemary sprigs to pan. Bake 40 minutes, baste with pan liquid, then bake 20 minutes more or until potatoes are golden brown. Garnish with rosemary sprigs.

Serves 12.