Garlic and Butter Broth Roasted Potatoes
Description
These creamy and buttery potatoes go perfectly with many entrées. The insides are creamy and the outsides are crispy. They are basted with a buttery, garlic broth and are garnished with freshly chopped parsley.
Ingredients
2 lb. baby Yukon gold potatoes of equal sizes, peeled *
3/4 c. low-sodium vegetable or chicken broth, plus more as needed
1/2 t. granulated garlic or 3/4 t. garlic powder
3 T. butter, cut into small pats
1 T. fresh Italian parsley, finely chopped
salt and freshly ground black pepper, to taste
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Preheat oven to 400 degrees.
Place washed potatoes in a shallow 10 inch oven-proof skillet or baking dish that has a lid. If you don't have an oven-proof 10 inch skillet with a lid, cover skillet or baking dish with aluminum foil and bake as directed. The potatoes should fit snugly inside the dish.
Heat the broth in the microwave for 30 - 40 seconds or until hot. Add garlic; stir to combine. Pour warmed broth into skillet over the potatoes; cover with lid.
Bake 30 minutes or until potatoes are just beginning to get tender when pierced with a sharp knife. Remove skillet from oven; increase oven temperature to 425 degrees. There should still be a small amount of broth at the bottom of the pan, but if not, add a little more so that the pan is not completely dry. Scatter the butter pats over the top of the potatoes.
Return uncovered skillet to oven; roast 10 - 15 minutes until tops of potatoes are nicely browned and are fork tender.
Remove from oven; stir potatoes to coat with the buttery broth from the bottom of the skillet. Season with salt and freshly ground black pepper, to taste.
Serve, garnished with finely chopped fresh parsley.
6 servings.
*If using larger Yukon Gold potatoes, peel and cut them into chunks to equal the size of baby Yukons.