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Lemon-Rosemary Melting Potatoes Recipe

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This recipe for Lemon-Rosemary Melting Potatoes is from Sandra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds Yukon Gold potatoes, peeled and sliced 1 inch thick
2 tablespoons butter, melted
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh rosemary, plus more for garnish
¾ teaspoon salt
½ teaspoon ground pepper
¾ cup low-sodium vegetable broth or chicken broth
¼ cup lemon juice
2 tablespoons sliced garlic
Directions:
Directions:
Step 1
Position rack in upper third of the oven; preheat to 500 degrees F.

Step 2
Toss potatoes, butter, oil, rosemary, salt and pepper in a large bowl. Arrange the potatoes in a single layer in a 9-by-13-inch metal baking pan. (Don't use a glass dish, which could shatter.) Roast, turning once, until browned, about 30 minutes.

Step 3
Carefully add broth, lemon juice and garlic to the pan. Continue roasting until most of the liquid is absorbed and the potatoes are very tender, 10 to 12 minutes more. Garnish with additional rosemary, if desired.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hr 10 minutes

 

 

 

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