Creamy Garlic Melting Potatoes
Caramelized on the outside and creamy on the inside, these potatoes are utterly irresistible thanks to the infused flavors of garlic, herbs, and chicken broth.
Ingredients
- 2 pounds Yukon Gold potatoes sliced to a thickness of 1 inch
- 4 tablespoons unsalted butter cut into small pieces
- 2 teaspoons fresh rosemary finely chopped
- 1/4 teaspoon crushed red pepper flakes
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 1/2 cups low-sodium chicken broth
- 4 cloves garlic smashed
Instructions
- Begin by preheating the oven to 475°F (245°C).
- In a large microwave-safe bowl, combine the butter, chopped rosemary, and crushed red pepper flakes. Microwave this mixture in 30-second increments until the butter has completely melted, which should take about 1 minute.
- Once the butter has melted, add the sliced Yukon Gold potatoes, along with 1 1/2 teaspoons of kosher salt and a generous amount of freshly ground black pepper. Toss the ingredients together to ensure the potatoes are evenly coated.
- Arrange the potatoes in a single layer within a 9-by-13-inch metal baking dish, avoiding the use of glass dishes at this high temperature. Bake for approximately 15 minutes, or until the bottoms are deep golden brown.
- After the initial baking period, carefully flip the potatoes and continue to bake for another 15 minutes, allowing the other side to achieve a similar golden-brown color.
- Next, pour in the low-sodium chicken broth and add the smashed garlic cloves. Continue baking for an additional 15 minutes, or until the potatoes are tender and the broth has nearly evaporated.
- Finally, transfer the beautifully caramelized melting potatoes to a serving platter, ready to be enjoyed.