Who has time to enjoy fine side dishes? We don’t. We want a very impactful, simple, tasteful dish, which will be wowed by everyone without a lot of time or effort. In this case, we needed a large portion of potatoes, so what would it be better than to put them on a pan and allow the oven to do the job? Mix the seasoning mix, add some butter – that’s it! With your favourite dried herbs In the butter mixture, throw your potatoes and then get those into the oven.
The key here is to let the tots cook for a while, but don’t hesitate to flip them if you want, then pull the pan out of the oven and add the flavour of a chicken broth! That’s right, you’ll add something liquid that’ll be absorbed and help these spuds become the most delicious, flavoured bites that you can imagine.
INGREDIENTS
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3 lb Yukon gold potatoes, or small potatoes, peeled and cut into thick slices
6 tablespoons unsalted butter
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon garlic powder
1/2 teaspoon dried basil
1 cup low-sodium chicken broth
kosher salt and freshly ground pepper, to taste
fresh parsley, optional, garnish
Directions:
Preheat the oven to 475 ° F and add non-stick spray in a large baker’s sheet.
Mix butter, thyme, rosemary, garlic powder, basil, salt, and pepper in a microwave and microwave in a large bowl until they have melted.
In the bowl, add the sliced potatoes and stir them in melted butter.
Put the potatoes on a grated baker’s sheet in a single layer and place them in the oven.
Roast it for 5 min then optionally flip potatoes and roast for another 15 minutes.
Remove from the oven bakery and stir again, then put the chicken bread into the bakery sheet carefully.
Return to oven, roast, or fork until tender for the last 10-15 minutes.
Garnished with fresh parsley if desired. Make sure to serve this while it’s hot.
Ingredients
- 3 lb Yukon gold potatoes, or small potatoes, peeled and cut into thick slices
- 6 tablespoons unsalted butter
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 1 cup low-sodium chicken broth
- kosher salt and freshly ground pepper, to taste
- fresh parsley, optional, garnish
Instructions
Preheat the oven to 475 ° F and add non-stick spray in a large baker's sheet.
Mix butter, thyme, rosemary, garlic powder, basil, salt, and pepper in a microwave and microwave in a large bowl until they have melted.
In the bowl, add the sliced potatoes and stir them in melted butter.
Put the potatoes on a grated baker's sheet in a single layer and place them in the oven.
Roast it for 5 min then optionally flip potatoes and roast for another 15 minutes.
Remove from the oven bakery and stir again, then put the chicken bread into the bakery sheet carefully.
Return to oven, roast, or fork until tender for the last 10-15 minutes.
Garnished with fresh parsley if desired. Make sure to serve this while it's hot.
