Caramelized on the outside and creamy on the inside, these potatoes are utterly irresistible thanks to the infused flavors of garlic, herbs and chicken broth.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 4 tablespoons unsalted butter, cut into pieces
- 2 teaspoons chopped fresh rosemary
- 1/4 teaspoon crushed red pepper flakes
- 2 pounds Yukon gold potatoes, sliced 1 inch thick
- Kosher salt and freshly ground black pepper
- 1 1/2 cups low-sodium chicken broth
- 4 cloves garlic, smashed
Instructions
- Preheat the oven to 475 degrees F.
- Put the butter, rosemary and red pepper flakes in a large microwave-safe bowl. Microwave in 30-second intervals until the butter is melted, about 1 minute. Add the potatoes, 1 1/2 teaspoons salt and a generous amount of pepper and toss together.
- Put the potatoes in a 9-by-13-inch metal baking dish in a single layer (a glass baking dish should not be used at this temperature). 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 the potatoes to a serving platter.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 298 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 5 g |
| Sugar | 2 g |
| Protein | 7 g |
| Cholesterol | 31 mg |
| Sodium | 780 mg |
Reviews
Wonderfully delicious recipe. After reading some of the comments I decided to use less broth and I most definitely did not need the full amount. I also added a sprinkling of freshly grated parmesan during the last 10 minutes of baking; they turned out great.
Easy and delicious (omitted the garlic)
Absolutely delicious! I had to use russets and used 2 tbsp of unsalted butter and 2 tbsp of smart balance. Turned out great!
I will reduce the broth, these were not crisp in anyway. Recipe needs tweaking.
This was unbelievable! I didn’t have fresh rosemary, but I had a ton of fresh thyme. I used that instead. I served the potatoes with broccoli rabe with caramelized onions and Chicken tenderloins from a recipe by Melissa D’Arabian. I will gladly make this again and again.
Very happy with this easy and very tasty gold potato recipe. Since the recipe smartly advised NOT to use a glass baking dish, I used my roasting pan to complete success. Increased diced rosemary to 1.5 T and the garlic to 6 cloves, pressed through garlic press. Eliminated the pepper flakes as none of us like spicy. Baked as directed, except the last 15 minutes, I reduced to 12 mins and the potatoes were perfectly cooked. Served with ketchup and sour cream. All enjoyed! This one is a keeper!
Although the outsides did not caramelize or crisp, the insides were soft & ‘melty’, making these some of the most delicious potatoes I’ve eaten–& I grew up in England, where potatoes in one form or another were part of every (midday) dinner. I will certainly be making this recipe again.
Delicious! Definitely making this again!!
These are fabulous. I’ve made them with small purple potatoes and small white potatoes twice this week. They are sublime.
We do not care for rosemary or red pepper flakes. I know I can substitute some cayenne powder but what to do for an herb? I would really like to try this.