Rosemary Melting Potatoes
User Reviews
4.8
51 reviews
Excellent
Rosemary Melting Potatoes
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These rosemary melting potatoes make the perfect side dish! Golden, crisp outsides with creamy, melty insides, they are drizzled with rosemary garlic butter. Absolutely delicious!
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Ingredients
- 3 pounds Yukon gold potatoes
- 2 tablespoons olive oil
- kosher salt and pepper
- 6 tablespoons unsalted butter
- 3 tablespoons chopped fresh rosemary
- 3 garlic cloves, minced
- 1 cup chicken stock
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Instructions
- Preheat the oven to 450 degrees F.
- Peel the potatoes. Slice the ends off so the potato can stand flat. Then slice the potatoes into either two or three disks that are one inch thick. Repeat with remaining potatoes.
- Place the potatoes on a baking sheet and toss well with the olive oil so they are all coated. Season the potatoes all over with salt and pepper.
- Place the butter, rosemary and garlic in a saucepan over medium-low heat until melted. Drizzle a bit of the butter on the potatoes but save the rest of it for after roasting.
- Roast the potatoes for 15 minutes. Gently flip them all over and roast for another 15 minutes. Add the chicken stock to the baking sheet. Roast for another 15 to 20 minutes, or until the potatoes are golden and the liquid is mostly absorbed.
- Remove the potatoes and drizzle with the remaining rosemary butter. Serve!
Genuine Reviews
User Reviews
Overall Rating
4.8
51 reviews
Excellent
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