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Scrub the Maine potatoes, then cut into one-inch chunks
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Heat 3 T butter in a deep skillet over medium-high heat. Add potatoes, onion, garlic, a sprig of thyme or rosemary, and salt and pepper.
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Cook, stirring until potatoes begin to turn golden, about 10 minutes.
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Add good stock to barely cover the potatoes (about 2 cups). Bring to a boil, reduce heat and simmer, stirring occasionally, until potatoes are tender and liquid is reduced about 30 minutes.
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Season to taste with salt and pepper, then serve garnished with thyme or rosemary.
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Enjoy!
