Description
Delicious roasted Yukon gold potatoes with garlic and herbs, perfect as a side dish.
Ingredients
Scale
- 3 tablespoons unsalted butter (melted)
- 3 tablespoons olive oil
- 1½ teaspoons kosher salt
- freshly ground black pepper (to taste)
- 3 pounds Yukon gold potatoes (or russet potatoes or (6–7 medium), peeled if desired)
- 3 teaspoons fresh rosemary (coarsely chopped (about 3–4 sprigs))
- 4 sprigs fresh thyme (cut into 1 to 2-inch sections)
- 1½ cups chicken stock
- 6 garlic cloves (peeled and smashed)
Instructions
- Preheat the oven to 450°F and set a rack in the center. Add the butter and olive oil to a rimmed metal baking sheet or a 9×13-inch metal baking pan and place it in the oven just until the butter melts. Remove the pan and stir in the rosemary and thyme, then season the fat with the kosher salt and black pepper.
- Peel the potatoes if desired, then slice them into 1-inch thick rounds, trimming the ends if needed for even cooking. Arrange the potatoes directly in the pan in a single layer and lightly season the tops with a pinch of salt.
- Roast for 15 minutes, flip the potatoes, then roast another 15 minutes until both sides are golden and crisp.
- Add the chicken stock and scatter the smashed garlic cloves around the potatoes. Return the pan to the oven and roast for a final 15 minutes, or until the potatoes are fork-tender and most of the liquid has been absorbed. Taste and season with additional salt and pepper before serving.
- Heat a large heavy skillet over medium heat and add the butter and olive oil. Once melted, stir in the rosemary and thyme, then season the fat with the kosher salt and black pepper.
- Add the potato rounds directly to the pan in a single layer, working in batches if needed to avoid overcrowding. Lightly season the tops of the potatoes with a pinch of salt.
- Cook uncovered for 10–12 minutes until the bottoms are golden brown. Flip and cook another 10–12 minutes until well browned on both sides.
- Pour in the chicken stock and add the smashed garlic cloves. Cover, reduce the heat to low, and simmer for 10–15 minutes, or until the potatoes are fork-tender and the broth is nearly absorbed. Taste and adjust seasoning before serving.
Notes
- Ensure the potatoes are uniformly sliced for even cooking.
- Adjust the seasoning to your preference before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 15mg