Ingredients
- 2 lbs. Yukon Gold potatoes, peeled and cut into 1-inch slices
- 2 Tbsp. butter, melted
- 2 Tbsp. extra-virgin olive oil
- 2 tsp. chopped fresh thyme
- 1 tsp. chopped fresh rosemary
- ¾ tsp. salt
- ½ tsp. ground pepper
- 1 cup low-sodium vegetable broth or chicken broth
- 5 cloves garlic, peeled and smashed
Instructions
- Position rack in upper third of oven; preheat to 500 degrees F.
- Toss potatoes, butter, oil, thyme, rosemary, salt and pepper in a large bowl.
- Arrange in a single layer in a 9-by-13-inch metal baking pan. (Do not use a glass dish, which could shatter.)
- Roast, flipping once, until browned, about 30 minutes.
- Carefully add broth and garlic to the pan. Continue roasting until most of the broth is absorbed and the potatoes are very tender, about 15 minutes more. Serve hot.
Nutrition
Total Carbohydrate 28g 10% Dietary Fiber 2g 9% Total Sugars 0g Protein 3g 7% Total Fat 9g 11% Saturated Fat 3g 15% Cholesterol 10mg 3% Vitamin A 140IU 3% Vitamin C 1mg 1% Folate 1mcg 0% Sodium 315mg 14% Calcium 12mg 1% Iron 0mg 1% Magnesium 1mg 0% Potassium 842mg 18%
Prep Time
25 minutes
Cooking Time
45 minutes
Total Time
1 hour, 10 minutes
Serves
6
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