Potatoes Roasted in Butter with Garlic Rosemary and Chicken Stock
Potatoes Roasted in Butter with Garlic Rosemary and Chicken Stock
Servings: 4
Cook time: 50 minutes
Prep time: 25 minutes
Ingredients:
- 3 lbs / Yukon Gold potatoes
- 2 Tblsp / olive oil
- kosher salt and pepper
- 6 Tblsp / unsalted butter
- 3 Tblsp / chopped fresh parsley
- 3 cloves / garlic, minced
- 1 cup / chicken stock
Instructions:
- Preheat the oven to 450 degrees F.
- Peel the potatoes. Slice off a small piece of each potato on the long side so the potato can sit flat and then trim just enough of each end to allow the slice to lie flat.
- Finally slice each potato into either two or three disks that are one inch thick.
- Place the potatoes in a bowl large enough to hold all the slices. Add the olive oil, season with salt and pepper and toss to coat.
- Pour the potatoes on to a rimmed baking sheet making sure they all lay flat on one side.
- Place the butter, rosemary and garlic in a saucepan over medium-low heat until melted. Us a spoon to drizzle a bit of the butter on the potatoes but save the rest of it for after roasting.
- Roast the potatoes for 15 minutes. Gently flip them all over and roast for another 15 minutes. Add the chicken stock to the baking sheet. Roast for another 15 to 20 minutes, or until the potatoes are golden and the liquid is mostly absorbed.
- Remove the potatoes and drizzle with the remaining rosemary butter. Serve!