Description
This recipe for Melt in Your Mouth Potatoes features tender, perfectly roasted Yukon Gold potatoes infused with a savory blend of herbs and garlic. Easy to prepare and a delicious side dish for any meal, these potatoes are roasted in butter and a splash of chicken broth for extra flavor and moisture.
Ingredients
Potatoes
- 3 pounds Yukon Gold potatoes, peeled and cut into thick slices
Herb Butter Mixture
- 6 tablespoons unsalted butter
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1/2 teaspoon dried basil
- Kosher salt, to taste
- Freshly ground pepper, to taste
Additional
- 1 cup low-sodium chicken broth
- Non-stick cooking spray (for greasing baking sheet)
- Fresh parsley (optional, for garnish)
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 475º F and grease a large baking sheet with non-stick cooking spray to prevent sticking.
- Make herb butter: In a microwave-safe bowl, combine the unsalted butter, dried thyme, dried rosemary, garlic powder, dried basil, kosher salt, and freshly ground pepper. Microwave until the butter is fully melted and the herbs are infused.
- Toss potatoes with butter mixture: Add the sliced Yukon Gold potatoes to the bowl with the melted herb butter. Toss thoroughly to ensure each slice is evenly coated with the flavorful mixture.
- Arrange potatoes for roasting: Spread the coated potato slices out in a single layer on the prepared baking sheet to ensure even roasting.
- First roast: Place the baking sheet in the preheated oven and roast the potatoes for 15 minutes.
- Flip potatoes: Carefully flip the potatoes to promote even browning and roast for another 15 minutes.
- Add chicken broth: Remove the baking sheet from the oven again, flip the potatoes once more, then carefully pour the cup of low-sodium chicken broth over the potatoes to add moisture and enhance tenderness.
- Final roast: Return the baking sheet to the oven and roast the potatoes for an additional 10 to 15 minutes, or until they are fork-tender and beautifully roasted.
- Serve: Remove the potatoes from the oven and transfer to a serving dish. Garnish with freshly chopped parsley if desired. Serve hot and enjoy your melt-in-your-mouth roasted potatoes!
Notes
- Peeling the potatoes is optional; leaving the skin on can add texture and nutrients.
- Cut the potatoes into uniform thick slices to ensure even cooking.
- Using low-sodium chicken broth helps control the overall salt content.
- Flipping the potatoes multiple times during roasting enhances caramelization and even cooking.
- Fresh herbs can be substituted for dried ones if preferred, but adjust quantities accordingly.
- This dish pairs well with roasted meats, grilled chicken, or as a vegetarian main with a side salad.
