Crispy, buttery, cheesy, garlicky potatoes—what else could you ask for? If you have leftovers, throw them into a breakfast scramble the next morning.
Ingredients:
- 2 pounds Yukon Gold potatoes, cut into 1-inch-thick slices
- 2 tablespoons butter, melted
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh thyme
- ¾ teaspoon salt
- ½ teaspoon ground pepper
- 4 large cloves garlic, grated
- 1 cup low-sodium vegetable broth or chicken broth
- ¼ cup grated Parmesan cheese
Directions:
- Preheat to 475°
- Toss potatoes, butter, oil, thyme, salt and pepper in a large
bowl. - Arrange in a single layer in a 9-by-13-inch metal baking
pan. (Don’t use a glass dish, which could shatter.) - Roast, flipping once, until browned, about 30 minutes.
- Whisk garlic into broth.
- Carefully add the broth mixture to the pan.
- Sprinkle the tops of the potatoes with Parmesan.
- Continue roasting until most of the broth has been absorbed and the potatoes are very tender, about 15 minutes more.
- Serve hot.
Serves: 6
Source: eatingwell.com By Carolyn Casner
If doubling, don’t double the broth/butter/oil.