There are lots of recipes for this technique, I followed one I found here and they turned out great - new favorite way to make potatoes! Only thing I did different is omitting the garlic and adding about 1/2 teaspoon garlic salt along with the rosemary.
2 lbs. Yukon Gold potatoes, peeled
2 Tablespoons butter, melted
2 Tablespoons olive oil
2 Tablespoons fresh rosemary
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup low-sodium chicken broth
2 garlic cloves, finely minced
Directions:
1. Preheat oven to 500' F.
2. Cut potatoes into 3/4"-1" thick slices, and place them in a bowl. Pour in the olive oil, melted butter, and rosemary. Season with salt and pepper and toss until evenly combined.
3. Lay the potatoes flat in a single layer, in a 13x9" metal baking dish - note* do not use a glass baking dish because it could crack. Use two metal dishes if necessary to hold the potatoes in a single layer.
4. Bake until the bottom of each potato is golden brown, about 15 minutes. Remove the dish from the oven and flip each potato. Bake for another 15 minutes, until the other side of the potato is golden brown.
5. Remove dish from oven, pour in chicken broth and sprinkle with garlic. Return to oven to bake until the potatoes are tender and the stock reduces slightly, about another 15 minutes. Serve warm with extra sauce drizzled on top.
makes 4 servings.
2 lbs. Yukon Gold potatoes, peeled
2 Tablespoons butter, melted
2 Tablespoons olive oil
2 Tablespoons fresh rosemary
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup low-sodium chicken broth
2 garlic cloves, finely minced
Directions:
1. Preheat oven to 500' F.
2. Cut potatoes into 3/4"-1" thick slices, and place them in a bowl. Pour in the olive oil, melted butter, and rosemary. Season with salt and pepper and toss until evenly combined.
3. Lay the potatoes flat in a single layer, in a 13x9" metal baking dish - note* do not use a glass baking dish because it could crack. Use two metal dishes if necessary to hold the potatoes in a single layer.
4. Bake until the bottom of each potato is golden brown, about 15 minutes. Remove the dish from the oven and flip each potato. Bake for another 15 minutes, until the other side of the potato is golden brown.
5. Remove dish from oven, pour in chicken broth and sprinkle with garlic. Return to oven to bake until the potatoes are tender and the stock reduces slightly, about another 15 minutes. Serve warm with extra sauce drizzled on top.
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| Oops, I forgot to take a picture of the finished product - so I borrowed this one from the delish.com site...they look just like this! |
makes 4 servings.
5.3.20: 🔥week 18
5.3.19: how to mat and frame pictures
5.3.18: protein pancakes
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5.3.18: protein pancakes
5.3.17: braided herb bread
5.3.16: houseguest treat bucket
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