Potatoes and Leeks with Rosemary

2 tablespoons olive oil
1 tablespoon butter
4 medium potatoes, peeled and thinly sliced
1 large leek, sliced
1 cup chicken broth
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
3/4 teaspoon salt
1/4 teaspoon pepper

In a heavy saucepan, heat olive oil and butter over medium-high heat until hot, swirling to coat sides of pan. Add potatoes cook, stirring and turning potato slices until hey turn translucent, 6 to 8 minutes, add the leeks and continue cooking until leeks are soft.

Add chicken broth, rosemary, salt, and pepper. Bring to a boil. Reduce heat to medium-low, cover, and cook until potatoes are tender, 20 to 25 minutes.

Cook uncovered, stirring occasionally, until most of liquid has evaporated, about 5 minutes.