Recipe Library
Lemon-Rosemary Melting Potatoes
Golden Yukon Gold slices roast in butter and olive oil with rosemary until their edges turn crisp and fragrant. A final bath of broth, lemon, and garlic softens the centers to a silky, melt-away tenderness while the tops stay golden and aromatic.
- Total
- 1 hr 7 min
- Prep
- 25 min
- Cook
- 42 min
- Serves
- 6
Nutrition per Serving
- Calories
- 199
- Protein
- 3g
- Carbs
- 29g
- Fat
- 9g
- Fiber
- 4g
- Sugar
- 2g
- Sodium
- 319mg
Ingredients
- 2 lb Yukon Gold potatoes, peeled and sliced 1 inch thick
- 2 tbsp butter, melted
- 2 tbsp extra-virgin olive oil
- 1 tbsp chopped fresh rosemary, plus more, for garnish
- 3/4 tsp salt
- 1/2 tsp ground pepper
- 3/4 cup low-sodium vegetable broth or chicken broth
- 1/4 cup lemon juice
- 2 tbsp sliced garlic
Instructions
- Position rack in upper third of the oven; preheat to 500 degrees F.
- 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.
- 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.