Ingredients
3 pounds Yukon gold potatoes, or small potatoes, peeled and cut into thick slices
6 tablespoons unsalted butter
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon garlic powder
1/2 teaspoon dried basil
1 cup low-sodium chicken broth
Kosher salt and freshly ground pepper, to taste
Fresh parsley, optional, for garnish
Preparation
Set the Stage: Preheat your oven to 475º F and apply a non-stick spray to a large baking sheet.
Herb-Butter Creation: In a spacious bowl, combine butter, thyme, rosemary, garlic powder, basil, salt, and pepper. Use a microwave to melt the mixture.
Potato Coating: Introduce sliced potatoes to the bowl, ensuring each slice is thoroughly coated with the herbed butter.
Single-Layer Setup: Arrange potatoes in a single layer on your prepped baking sheet and set them into the oven.
First Roast: Allow potatoes to roast for 15 minutes. Optionally, flip them, and grant another 15-minute roast.
Broth Introduction: Remove the sheet, execute another optional flip, and carefully cascade chicken broth onto the baking sheet.
Final Roast: Return to the oven and allow a 10-15 minute roasting period, or until they graciously accept a fork.
Serve and Savor: Remove, serve hot, and consider garnishing with fresh parsley. Indulge and enjoy!
These Melting Potatoes promise to deliver a palatable experience with minimal fuss. Save this recipe to ensure that a remarkable, time-friendly potato dish is always within reach, especially on days that demand simplicity paired with delightful eating.
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