Melting Potatoes
—Not On Website, Vegetables
Ingredients
2 pounds Yukon Gold potatoes, peeled and cut into 1-inch slices
2 tablespoons butter, melted
2 tablespoons extra-virgin olive oil
Bertolli Original Extra Virgin Olive Oil 16.9 Fl Oz
4.48 for 1 item - expires today
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary
¾ teaspoon salt
½ teaspoon ground pepper
1 cup low-sodium vegetable broth or chicken broth
5 cloves garlic, peeled and smashed
Directions
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
206 calories; protein 3.3g 7% DV; carbohydrates 28.1g 9% DV; dietary fiber 2.4g 10% DV; sugars 0.4g; fat 8.5g 13% DV; saturated fat 3g 15% DV; cholesterol 10.2mg 3% DV; vitamin a iu 140IU 3% DV; vitamin c 1.3mg 2% DV; folate 0.6mcg; calcium 11.7mg 1% DV; iron 0.2mg 1% DV; magnesium 1.4mg 1% DV; potassium 841.9mg 24% DV; sodium 315.1mg 13% DV.