Active: 25 mins | Total: 1hr 10mins | Servings: 6
I am in love with these melt-in-your-mouth potatoes. Ever since I made this, I have never eaten potatoes any other way. These melting potatoes are outrageously delicious! Try this and I am pretty sure that your family will crave this always!
INGREDIENTS
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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
HOW TO MAKE MELT-IN-YOUR-MOUTH MELTING POTATOES
Step 1: Before preheating the oven, position the rack in the upper third of the oven. Then, preheat to 500 degrees F.
Step 2: In a large bowl, add the potatoes, butter, oil, thyme, rosemary, salt, and pepper. Toss to fully coat the potatoes.
Step 3: In a 9 x 13-inch metal baking pan, arrange in a single layer the potatoes.
Step 4: Place inside the preheated oven and roast for approximately 30 minutes. Then, flip the potatoes once until they turn brown.
Step 5: Remove from the oven and carefully add in the broth and garlic into the pan.
Step 7: Place the pan back into the oven and roast for another 15 minutes until most of the broth is consumed and the potatoes are very tender.
Step 8: Serve immediately. Enjoy!
NOTE:
Make sure to not use a glass dish because it could break.
For that melt-in-your-mouth bites, let the tots cook undisturbed for some time. Flip the potatoes. Remove the pan from the oven to add the magic ingredient – the chicken broth. Adding liquid will help you get that melting potato to result as the potatoes absorbed the broth right up.
Nutrition Facts:
Per Serving: 206 calories; sodium 315mg 13% DV; potassium 842mg 24% DV; carbohydrates 28.1g 9% DV; fiber 2.4g 10% DV; sugarg; protein 3.3g 7% DV; exchange other carbs 2; vitamin a iu 140IU; vitamin c 1mg; folate 1mcg; calcium 12mg; ironmg; magnesium 1mg; total fat 8.5g 13% DV; saturated fat 3g; cholesterol 10mg 3% DV
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
Step 1: Before preheating the oven, position the rack in the upper third of the oven. Then, preheat to 500 degrees F.
Step 2: In a large bowl, add the potatoes, butter, oil, thyme, rosemary, salt, and pepper. Toss to fully coat the potatoes.
Step 3: In a 9 x 13-inch metal baking pan, arrange in a single layer the potatoes.
Step 4: Place inside the preheated oven and roast for approximately 30 minutes. Then, flip the potatoes once until they turn brown.
Step 5: Remove from the oven and carefully add in the broth and garlic into the pan.
Step 7: Place the pan back into the oven and roast for another 15 minutes until most of the broth is consumed and the potatoes are very tender.
Step 8: Serve immediately. Enjoy!
NOTE:
Make sure to not use a glass dish because it could break.
For that melt-in-your-mouth bites, let the tots cook undisturbed for some time. Flip the potatoes. Remove the pan from the oven to add the magic ingredient - the chicken broth. Adding liquid will help you get that melting potato to result as the potatoes absorbed the broth right up.
