Garlic Butter Potatoes (Print Version)
# Ingredients:
01 -
8 medium Yukon gold potatoes, roughly 2 pounds
02 -
4 tablespoons melted butter
03 -
2 tablespoons olive oil or avocado oil
04 -
1 teaspoon finely chopped thyme (fresh)
05 -
1 teaspoon finely chopped rosemary (fresh)
06 -
3 minced garlic cloves
07 -
1 teaspoon of salt
08 -
A pinch of black pepper, about ¼ teaspoon
09 -
1 cup of regular sodium chicken broth
# Instructions:
01 -
Set the oven temperature to 400°F and let it heat up.
02 -
Slice off ½ inch from both rounded ends of each potato, then cut them into two 1-inch thick pieces.
03 -
Mix the butter, oil, garlic, herbs, salt, and pepper together in a big mixing bowl. Toss in the potatoes and coat them fully.
04 -
Lay the potatoes in a single layer in a 13x9-inch baking dish sprayed with cooking spray. Drizzle any leftover mixture over the potatoes. Let them bake for 30 minutes. Flip them halfway so they brown evenly.
05 -
Pour chicken broth into the dish and pop it back in the oven for another 20–25 minutes.
06 -
Dish up the potatoes, spoon some of the sauce from the pan over them, and sprinkle with a little extra fresh herb if you want.
# Notes:
01 -
Yukon gold potatoes hold up really well in this dish because they're waxy.
02 -
Use vegan butter and veggie broth if you're going plant-based.
03 -
You can cut the potatoes ahead and store them for 1–2 days in salted water in the fridge.
04 -
Leftovers can stay fresh for 4–5 days if kept in a sealed container in the fridge.
05 -
Freezing for up to a month is an option, but thawed potatoes may get soggy.
06 -
Reheat by putting them in a 350°F oven for 10–15 minutes. A microwave will also work.