| Cooking time | 2 hours, 40 minutes |
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Preheat oven to 350ºF. In a large dutch oven or rondeau, melt butter with oil over medium-high heat. Add onion, carrot, celery, and saute till slightly soft, aprx 4 mins. Add garlic and cook for 1 min more.
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Preheat oven to 350F. Rub each potato with 1 tbsp of oil and 1/2 tbsp of salt. Pierce each potato a few times and bake for aprx 35 mins on a foil-lined baking sheet. (Pro Tip: When done, a knife should be able to pierce potato easily. If still firm, bake 5 mins more.)
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Trim just the very ends of the stems, halve any thick stalks too, the rest can be cooked/served whole.
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If meat and potatoes have cooled in the time it took to reduce the sauce, tent both with foil and place in a 425F oven for aprx 5 mins to re-warm.
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