Place potatoes in a SINGLE layer on the bottom of a 10 inch diameter, 4 quart saucepan. Pour Pacific Chicken Stock over potatoes. Add sprigs of rosemary and sprinkle with salt, cracked pepper and olive oil.

Bring to a boil and then turn down to medium. Place a lid over the pan, but leave it cracked a little bit to let steam escape. Cook for about 15-20 minutes, or until potatoes are soft when pierced with a fork. Time will depend on how large the potatoes are.

When potatoes are tender, use the bottom of a cup (I used a glass drinking cup but a measuring cup works as well) and gently smash potatoes down. If your pan is too full to do this inside the pan, take your potatoes out one at a time and smash them, then place back in the pan. Pull out leftover rosemary stems.

When potatoes are smashed down and in the pan, drizzle with remaining 1 Tbsp. olive oil and cook on medium (without the lid) until the broth is evaporated and potatoes brown. Flip potatoes over as they brown, and cook the other side, adding more olive oil if needed.

When both sides are browned, take potatoes out and serve with a little rosemary on the side. Sprinkle with extra salt and pepper if needed. Enjoy!