Melting Potatoes with Garlic Butter (Print Version)
# Ingredients:
01 -
2 pounds Yukon gold potatoes, about 8 potatoes
02 -
4 tablespoons butter, melted
03 -
2 tablespoons avocado or olive oil
04 -
1 teaspoon fresh rosemary, finely chopped
05 -
1 teaspoon fresh thyme, finely chopped
06 -
3 cloves garlic, finely minced
07 -
1 teaspoon salt
08 -
¼ teaspoon black pepper
09 -
1 cup chicken broth, regular sodium
# Instructions:
01 -
Preheat the oven to 400°F.
02 -
Trim ½ inch from the rounded ends of all of the potatoes and then cut in half to get two 1-inch rounds.
03 -
In a large bowl, whisk together the melted butter, oil, rosemary, thyme, garlic, salt, and black pepper. Add the potato halves and toss until they’re well coated.
04 -
Place the coated potatoes in a 13x9-inch baking dish that has been sprayed with non-stick cooking spray in a single layer. Pour any remaining sauce on top of them. Bake the potatoes in the preheated oven for 30 minutes, flipping halfway through.
05 -
Pour in the broth and return to the oven for an additional 20 to 25 minutes.
06 -
Serve the potatoes with a drizzle of the sauce from the bottom of the dish and a sprinkle of fresh herbs.
# Notes:
01 -
Grab a waxy variety, like Yukon gold, for the best results.
02 -
Substitute vegetable broth and vegan butter for a vegan dish.
03 -
You can slice the potatoes and store them in a bag in the fridge for up to 1 to 2 days ahead of time. They will stay fresher when kept in water with a bit of salt.
04 -
Keep leftovers in an airtight container in the refrigerator for up to 4 to 5 days.
05 -
While you can tightly wrap these potatoes and freeze for up to 1 month, the texture won't be quite the same when thawed due to the water content in the potatoes.
06 -
Warm the potatoes back up in a 350℉ oven for 10 to 15 minutes. The microwave may also be used.