Melting Potatoes
These potatoes are crunchy on the outside and super creamy on the inside.
Servings: 6 servings
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and sliced into 1-inch pieces
- 3 tablespoons salted butter, melted
- 1 tablespoon extra virgin olive oil
- 2 teaspoons chopped fresh thyme
- 2 teaspoons chopped fresh rosemary
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 cup low-sodium chicken or vegetable broth
- 5 medium garlic cloves, smashed
Instructions
- Preheat the oven to 450℉.
- In a large bowl, toss the potatoes with the butter and olive oil, thyme, rosemary, salt and pepper. Arrange the potatoes in the bottom of a 9x13-inch pan (in a single layer). Roast, flipping once, until browned (about 30 minutes). Add the broth and garlic cloves to the pan. Roast until most of the broth is absorbed and the potatoes are very tender, about 15 minutes more. Serve hot with juices drizzled over.
Nutrition
Serving: 1serving | Calories: 198kcal | Carbohydrates: 28g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 357mg | Potassium: 689mg | Fiber: 4g | Sugar: 1g | Vitamin A: 212IU | Vitamin C: 32mg | Calcium: 30mg | Iron: 1mg