INGREDIENTS :
- (2) lbs of Yukon Gold potatoes, peeled, cut into 1-inch slices
- 2 tbsp of melted butter
- 2 tbsp extra-virgin olive oil
- 2 tsp chopped fresh thyme
- 1 tsp chopped fresh rosemary
- ¾ tsp salt
- ½ tsp ground pepper
- 1 cup low-sodium vegetable broth or chicken broth
- (5) cloves garlic, peeled and smashed
DIRECTIONS :
- First, position rack in the upper third of the oven, then preheat 500 degrees F.
- Toss potatoes, butter, oil, thyme, rosemary, salt, and pepper in a large bowl. Arrange in a single layer in a 9-by-13-inch metal baking pan. (Do not use a glass dish, which could shatter.) Then roast for about 30 minutes, flipping once until it turns brown.
- Add broth and garlic carefully to the pan. Continue roasting until most of the broth is absorbed and the potatoes are very tender, about 15 minutes more. Serve hot.
Note:
- The trick here is to allow the tots to cook undisturbed for a while, but feel free to flip them if you like, then remove your sheet pan from the oven and add the magic ingredient: chicken broth. That’s right, just add some liquid that’ll get absorbed right up and help these potatoes transform into the most amazing melt-in-your-mouth bites that you can imagine.
MELT-IN-YOUR-MOUTH MELTING POTATOES
Yield:
4-6
Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
1 hour
Ingredients
- (2) lbs of Yukon Gold potatoes, peeled, cut into 1-inch slices
- 2 tbsp of melted butter
- 2 tbsp extra-virgin olive oil
- 2 tsp chopped fresh thyme
- 1 tsp chopped fresh rosemary
- ¾ tsp salt
- ½ tsp ground pepper
- 1 cup low-sodium vegetable broth or chicken broth
- (5) cloves garlic, peeled and smashed
Instructions
- First, position rack in the upper third of the oven, then preheat 500 degrees F.
- Toss potatoes, butter, oil, thyme, rosemary, salt, and pepper in a large bowl. Arrange in a single layer in a 9-by-13-inch metal baking pan. (Do not use a glass dish, which could shatter.) Then roast for about 30 minutes, flipping once until it turns brown.
- Add broth and garlic carefully to the pan. Continue roasting until most of the broth is absorbed and the potatoes are very tender, about 15 minutes more. Serve hot.