Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Melting Potatoes
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- Level: Easy
- Total: 1 hr
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 298
- Total Fat
- 12 g
- Saturated Fat
- 8 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 5 g
- Sugar
- 2 g
- Protein
- 7 g
- Cholesterol
- 31 mg
- Sodium
- 780 mg
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
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 298
- Total Fat
- 12 g
- Saturated Fat
- 8 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 5 g
- Sugar
- 2 g
- Protein
- 7 g
- Cholesterol
- 31 mg
- Sodium
- 780 mg
Ingredients
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.
