Melt in Your Mouth Roasted Herb Potatoes Recipe

Ingredients

• 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

Instructions

1. 1

   Preheat oven and prepare baking sheet: Place the oven rack in the upper-middle position and preheat the oven to 475°F (245°C). Lightly spray a large rimmed baking sheet with non-stick cooking spray to prevent sticking.

2. 2

   Make the butter herb mixture: In a small bowl, combine the melted butter, dried thyme, dried rosemary, salt, and pepper. Stir well to evenly distribute the herbs and seasonings.

3. 3

   Slice and season potatoes: Cut the peeled Yukon Gold potatoes into 3/4 to 1 inch thick slices, discarding the ends. Toss the potato slices in the prepared butter herb mixture, ensuring each slice is coated thoroughly.

4. 4

   Arrange potatoes on baking sheet: Spread the coated potato slices in a single layer on the prepared baking sheet, making sure they have enough space for even roasting.

5. 5

   Roast the potatoes: Place the baking sheet in the oven and roast the potatoes for 15 minutes. Then remove the pan and carefully flip each potato slice to ensure even browning.

6. 6

   Continue roasting after flipping: Return the potatoes to the oven and roast for another 15 minutes. This step helps develop a crispy exterior on both sides.

7. 7

   Add broth and garlic, then roast again: Remove the baking sheet once more and flip the potatoes a final time. Pour the chicken broth and add the crushed garlic cloves to the pan around the potatoes. Carefully return the baking sheet to the oven and roast for an additional 10-15 minutes, or until the potatoes are tender and beautifully golden.

8. 8

   Garnish and serve: After roasting, sprinkle the potatoes with fresh chopped parsley for a burst of color and fresh flavor. Serve immediately for best taste and texture.