Go Back

Melting Potatoes

Print Recipe
Course Side Dish

Ingredients
  

  • 4 tbsp unsalted butter, cut into pieces
  • 2 tsb fresh rosemary, chopped
  • 1/4 tsp red pepper flakes
  • 2 lbs Yukon gold, sliced 1" thick
  • 1 1/2 cup chicken broth
  • 4 cloves smashed garlic
  • 1.5 tsp Salt & fresh cracked black pepper to taste ( see below )

Instructions
 

  • Preheat oven to 475F
  • Melt the butter, rosemary and red pepper flakes in a large bowl. Yes you have my permission to microwave in 30-second intervals until the butter is melted.
  • Add the potatoes, salt and a generous amount of pepper and toss together.
  • Place potatoes in a single layer on a 9x13 metal baking dish (not glass).
  •  Bake until the potatoes are a deep golden brown on the bottom, about 15 minutes.
  • Flip and continue to bake until a deep golden brown on the second side, another 15 minutes.
  • Add the chicken broth and garlic and continue to bake until the potatoes are soft and the liquid is almost completely reduced, about 15 minutes more.
  • Transfer to serving tray and enjoy!

Notes

If using salted butter, cut 1/4 tsp from the recipe.