Roasted Melting Potatoes

5 from 1 vote

Roasted Yukon Gold Potatoes that melt in your mouth.

Prep Time10

Cook Time50

Total Time1

Course: Side Dish

Cuisine: American

Servings:

Preheat oven to 450 degrees. Square the ends off of each peeled potato {so you have a flat edge} and then cut them into 1 inch thick slices. In a large bowl, toss the potatoes with melted butter, salt and pepper. Place potatoes in a single layer of a 9x13 metal dish {you can’t use glass because is might shatter when you add broth later}. Even though we are using butter, I like to spray the dish with non-stick spray to make potatoes easier to turn.
Roast potatoes for 20 minutes {the bottoms will be brown around the edges}, remove pan from oven and turn the potatoes over to the other side. Return potatoes to oven for another 15 minutes. Remove pan from oven, turn the potatoes again and add the chicken broth and garlic to pan. Return to oven to roast {last time, I promise} until the potatoes are tender and the broth has reduced slightly, between 15 & 20 minutes. Toss with sliced green onions, serve and enjoy.

To add extra flavor you can add 1 tsp of dry herbs to the potatoes at the same time you add melted butter, salt and pepper.