Ingredients
Scale
- 1360 g Yukon Gold potatoes, peeled and cut into thick slices
- 85 g unsalted butter
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 240 ml low-sodium chicken broth
- Kosher salt and freshly ground pepper to taste
- Fresh parsley, optional, for garnish
Instructions
- Prepare the potatoes by peeling and cutting them into thick slices, ideally 1-1.5 cm thick.
- Preheat the oven to 250°C (475ºF).
- Grease a large baking sheet with nonstick spray.
- Mix the melted butter, thyme, rosemary, garlic powder, basil, salt, and pepper in a large microwave-safe bowl.
- Add the sliced potatoes to the bowl and coat them well with the butter-herbs mixture.
- Arrange the potatoes in a single layer on the prepared baking sheet.
- Roast the potatoes for 15 minutes, optionally turning them and roasting for another 15 minutes.
- Pour the warm chicken broth over the potatoes and roast for an additional 10-15 minutes until tender.
- Serve hot, garnished with fresh parsley if desired.
Notes
Use Yukon Gold potatoes for a creamy texture. Experiment with different herbs to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg