Description
A comforting and flavorful side dish featuring tender Yukon gold potatoes roasted with fresh herbs, garlic, and a savory butter and oil blend, finished with a splash of chicken broth for extra moisture and taste. Perfect for family dinners or holiday meals.
Ingredients
Scale
Potatoes
- 2 pounds Yukon gold potatoes (about 8 potatoes)
Herb Butter Mixture
- 4 tablespoons butter (melted)
- 2 tablespoons oil (avocado or olive)
- 1 teaspoon rosemary (fresh, finely chopped)
- 1 teaspoon thyme (fresh, finely chopped)
- 3 cloves garlic (finely minced)
- 1 teaspoon salt
- ¼ teaspoon black pepper
Additional Ingredients
- 1 cup chicken broth (regular sodium)
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for roasting the potatoes evenly and getting a crispy exterior.
- Prepare Potatoes: Trim about ½ inch from the rounded ends of each potato, then cut each potato in half to create two 1-inch thick rounds. This ensures uniform cooking and a nice presentation.
- Mix Herb Butter Sauce: In a large bowl, whisk together the melted butter, oil, fresh rosemary, thyme, minced garlic, salt, and black pepper until fully combined.
- Coat Potatoes: Add the potato halves to the bowl and toss thoroughly to coat each piece evenly with the herb butter mixture, ensuring maximum flavor absorption.
- Arrange and Bake: Lightly spray a 13×9-inch baking dish with non-stick cooking spray. Arrange the coated potatoes in a single layer in the dish. Pour any leftover herb sauce over the potatoes. Bake in the preheated oven for 30 minutes, flipping the potatoes halfway through roasting to brown both sides beautifully.
- Add Broth and Continue Baking: Carefully pour the chicken broth into the baking dish around the potatoes. Return the dish to the oven and bake for an additional 20 to 25 minutes until the potatoes are tender and the broth has infused into the dish.
- Serve: Remove the potatoes from the oven and serve hot. Drizzle with the flavorful sauce collected at the bottom of the baking dish and garnish with fresh herbs for extra aroma and a beautiful finish.
Notes
- Use Yukon gold potatoes for their creamy texture and ability to hold shape during roasting.
- Fresh herbs provide the best flavor, but dried rosemary and thyme can be substituted at half the amount.
- Flipping the potatoes halfway through baking ensures even browning and crispiness.
- Chicken broth adds moisture and depth of flavor but can be substituted with vegetable broth for a vegetarian option.
- This dish pairs well with roasted meats, grilled chicken, or as a hearty vegetarian side.
