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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
First, position rack in the upper third of the oven, then preheat 500 degrees F.
Toss potatoes, butter, oil, thyme, rosemary, salt, and pepper in a large bowl. Arrange in a single layer in a 9-by-13-inch metal baking pan. (Do not use a glass dish, which could shatter.) Then roast for about 30 minutes, flipping once until it turns brown.
Add broth and garlic carefully to the pan. Continue roasting until most of the broth is absorbed and the potatoes are very tender, about 15 minutes more. Serve hot.
The trick here is to allow the tots to cook undisturbed for a while, but feel free to flip them if you like, then remove your sheet pan from the oven and add the magic ingredient: chicken broth. That’s right, just add some liquid that’ll get absorbed right up and help these potatoes transform into the most amazing melt-in-your-mouth bites that you can imagine.