Melting Idaho® Potatoes with Garlic and Herbs
Melting potatoes are one of the easiest, most delicious ways to get a lot of bang for your buck for a quick side dish. The oven does the work for you, all you have to do is flip them a couple of times and you are rewarded with the most perfectly roasted potato dish to ever grace your dinner table.
Read Cheryl's full post here.
- 2 ½ pounds Yukon Gold Idaho® Potatoes, peeled
- 5 tablespoons unsalted butter, melted
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 cup vegetable broth (or chicken broth)
- 6 cloves garlic, smashed (or more if you really like garlic!)
- ¼ cup parsley, chopped
- ¼ cup scallions, thinly sliced
- Preheat oven to 500°F (475°F for convection).
- In a medium bowl, combine melted butter, dried herbs, salt and pepper.
- Slice potatoes into 1-inch rounds and toss in butter mixture. Lay out on a metal baking sheet in a single layer and roast for 15 minutes.
- Flip over, using a flexible (fish) spatula and return to oven for another 15 minutes.
- Carefully pour vegetable broth onto sheet pan and add smashed garlic. Roast for an additional 10 – 15 minutes to allow most of the stock to get absorbed and to get the tops super crispy.
- Sprinkle with fresh herbs and serve.