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

Steps

1. Preheat oven to 400 degrees.
2. 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.
3. 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.