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Who’s got time to fuss around with finicky side dishes? Not us. We want a high-impact, easy, flavorful dish that’s going to wow everyone without having to put a ton of time or effort into it. In this case, we needed a big serving of potatoes, so what better way to make them than to throw them onto a baking sheet and let the oven do the work? Throw together a seasoning mix with your favorite dried herbs, then add some butter – voilà! Toss your potatoes in the herbed butter mixture and then get those bad boys in the oven.
The trick here is to let the tots cook undisturbed for a while – though feel free to flip them if you want – then take your sheet pan out of the oven and add the magic ingredient: chicken broth! That’s right, you’re going to add some liquid that’s going to get absorbed right up and help these spuds turn into the most delicious, melt-in-your-mouth bites you could imagine. Now it’s easy to understand how these got their name!
We decided to broil ours at the end to get that nice crispy exterior while still keeping the melty, creamy interiors, but basically, these are impossible to mess up. They’re so, so yummy, and the fact that we can feed a crowd with this one, easy recipe is such a win. You’ve got enough going on in your busy day, don’t let some potatoes throw you a curveball!
Why You’ll Love This Recipe
These melt-in-your-mouth potatoes are incredibly easy to make and require minimal effort. The combination of herbs and butter gives them a rich, savory flavor, while the chicken broth ensures they stay moist and tender. Plus, they’re perfect for feeding a crowd!
Kitchen Equipment You’ll Need
- Large baking sheet
- Large mixing bowl
- Microwave-safe bowl
- Oven
- Non-stick spray
Ingredients
- 3 pounds Yukon Gold potatoes or small potatoes, peeled and cut into thick slices
- 6 tablespoons unsalted butter
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 1 cup low-sodium chicken broth
- Kosher salt and freshly ground pepper, to taste
- Fresh parsley, optional, for garnish
Step-by-Step Instructions
- Preheat oven to 475º F and grease a large baking sheet with non-stick spray.
- In a microwave-safe bowl, combine butter, thyme, rosemary, garlic powder, basil, salt, and pepper, then microwave until melted.
- Add sliced potatoes to a large bowl and toss in the melted butter mixture until completely coated.
- Spread potatoes out in a single layer on the greased baking sheet and place in the oven.
- Roast for 15 minutes, flip potatoes if desired, and roast for another 15 minutes.
- Remove the baking sheet from the oven, flip again, and carefully pour chicken broth onto the baking sheet.
- Return to the oven and roast for a final 10-15 minutes, or until fork-tender.
- Remove from the oven, garnish with fresh parsley if desired, and serve hot. Enjoy!
Tips for Success
- Ensure the potatoes are evenly coated with the butter mixture for the best flavor.
- Use a rimmed baking sheet to prevent the broth from spilling when added.
- For extra crispiness, you can broil the potatoes for the last few minutes of cooking.
Additional Tips or Variations
Feel free to experiment with different herbs or spices to suit your taste. You can also add a sprinkle of Parmesan cheese before serving for an extra layer of flavor.
Nutritional Highlights (Per Serving)
Calories: 250, Fat: 12g, Carbohydrates: 32g, Protein: 4g, Sodium: 200mg, Fiber: 3g
Frequently Asked Questions (FAQ)
Can I use different types of potatoes? Yes, you can use any small potato variety; just keep an eye on the cooking time as it may vary.
Can I make this recipe ahead of time? While it’s best served fresh, you can prepare the potatoes up to the point of adding the chicken broth and refrigerate. Add the broth and finish roasting just before serving.
Conclusion
These melt-in-your-mouth potatoes are a delightful addition to any meal. Easy to prepare and full of flavor, they’re sure to become a family favorite. Give them a try and let us know how they turn out in the comments below. We’d love to hear about your experience!
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