Melting Potatoes

Name: Melting Potatoes
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter, cut into pieces; 2 teaspoons chopped fresh rosemary; 1/4 teaspoon crushed red pepper flakes; 2 pounds Yukon gold potatoes, sliced 1 inch thick; Kosher salt and freshly ground black pepper; 1 1/2 cups low-sodium chicken broth; 4 cloves garlic, smashed

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Level: Easy

Total: 1 hr
Active: 15 min

Yield: 4 servings

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.

Level: Easy

Total: 1 hr
Active: 15 min

Yield: 4 servings

Ingredients

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4 tablespoons unsalted butter, cut into pieces

2 teaspoons chopped fresh rosemary

1/4 teaspoon crushed red pepper flakes

2 pounds Yukon gold potatoes, sliced 1 inch thick

Kosher salt and freshly ground black pepper

1 1/2 cups low-sodium chicken broth

4 cloves garlic, smashed

Directions

Preheat the oven to 475 degrees F.
Put the butter, rosemary and red pepper flakes in a large microwave-safe bowl. Microwave in 30-second intervals until the butter is melted, about 1 minute. Add the potatoes, 1 1/2 teaspoons salt and a generous amount of pepper and toss together.
Put the potatoes in a 9-by-13-inch metal baking dish in a single layer (a glass baking dish should not be used at this temperature). Bake until the potatoes are a deep golden brown on the bottom, about 15 minutes. Flip and continue to bake until a deep golden brown on the second side, another 15 minutes. Add the chicken broth and garlic and continue to bake until the potatoes are soft and the liquid is almost completely reduced, about 15 minutes more. Transfer the potatoes to a serving platter.