Lemon-Rosemary Melting Potatoes

Name: Lemon-Rosemary Melting Potatoes
Total time: 1 min
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

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Total: 1 hours, 10 minutes

Author : Carolyn Casner

Ingredients

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2 pounds Yukon Gold potatoes, peeled and sliced 1 inch thick2 tablespoons butter, melted2 tablespoons extra-virgin olive oil1 tablespoon chopped fresh rosemary, plus more for garnish¾ teaspoon salt½ teaspoon ground pepper¾ cup low-sodium vegetable broth or chicken broth¼ cup lemon juice2 tablespoons sliced garlic

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Instructions

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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.