ROAST MEME RECIPES

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MELT IN YOUR MOUTH POTATOES - LET'S DISH RECIPES



Melt in Your Mouth Potatoes - Let's Dish Recipes image

With crispy outsides and soft, fluffy insides, these roasted potatoes practically melt in your mouth.

Provided by Danelle

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 6

Number Of Ingredients 9

3 pounds Yukon Gold potatoes, peeled
6 tablespoons butter, melted
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon pepper
1 cup chicken broth
2-3 cloves garlic, peeled and crushed
2 tablespoons fresh chopped parsley

Steps:

  • Place oven rack in upper-middle position. Preheat oven to 475 degrees. Spray a large rimmed baking sheet with non-stick cooking spray.
  • In a small bowl, combine melted butter, thyme, rosemary, salt, and pepper.
  • Cut potatoes into 3/4 to 1 inch thick slices, discarding ends. Toss potatoes in butter mixture. Arrange in a single layer on prepared baking sheet.
  • Roast potatoes for 15 minutes. Remove from oven and flip potatoes over. Return to oven and roast for an additional 15 minutes.
  • Remove potatoes from oven and flip one more time. Add the broth and garlic to the pan and carefully return to oven. Roast for an additional 10-15 minutes, or until potatoes are tender. Sprinkle with parsley and serve.

Nutrition Facts : Calories 319 calories, CarbohydrateContent 49 grams carbohydrates, CholesterolContent 31 milligrams cholesterol, FatContent 12 grams fat, FiberContent 5 grams fiber, ProteinContent 6 grams protein, SaturatedFatContent 7 grams saturated fat, ServingSize 1, SodiumContent 622 grams sodium, SugarContent 3 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 4 grams unsaturated fat

MELT IN YOUR MOUTH POTATOES - LET'S DISH RECIPES



Melt in Your Mouth Potatoes - Let's Dish Recipes image

With crispy outsides and soft, fluffy insides, these roasted potatoes practically melt in your mouth.

Provided by Danelle

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 6

Number Of Ingredients 9

3 pounds Yukon Gold potatoes, peeled
6 tablespoons butter, melted
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon pepper
1 cup chicken broth
2-3 cloves garlic, peeled and crushed
2 tablespoons fresh chopped parsley

Steps:

  • Place oven rack in upper-middle position. Preheat oven to 475 degrees. Spray a large rimmed baking sheet with non-stick cooking spray.
  • In a small bowl, combine melted butter, thyme, rosemary, salt, and pepper.
  • Cut potatoes into 3/4 to 1 inch thick slices, discarding ends. Toss potatoes in butter mixture. Arrange in a single layer on prepared baking sheet.
  • Roast potatoes for 15 minutes. Remove from oven and flip potatoes over. Return to oven and roast for an additional 15 minutes.
  • Remove potatoes from oven and flip one more time. Add the broth and garlic to the pan and carefully return to oven. Roast for an additional 10-15 minutes, or until potatoes are tender. Sprinkle with parsley and serve.

Nutrition Facts : Calories 319 calories, CarbohydrateContent 49 grams carbohydrates, CholesterolContent 31 milligrams cholesterol, FatContent 12 grams fat, FiberContent 5 grams fiber, ProteinContent 6 grams protein, SaturatedFatContent 7 grams saturated fat, ServingSize 1, SodiumContent 622 grams sodium, SugarContent 3 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 4 grams unsaturated fat

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