Melt-in-your-Mouth Potatoes

 

 

Wow, its been over a year since I've blogged. My intention was to take a break for a month or two to get some much needed tasks done around the house, painting etc.

 I never realized it would be this difficult to get back into blogging but I came up with one excuse after the other why I just didn't have time and before I knew it a whole year had gone by. As much as I wish I could get back to blogging every week, realistically I know that is not going to happen. At least not at this point in my life. Its all about priority's. 

 

Anyway, I am a huge potato lover and this recipe is too good not to share. In fact I made them twice in one week, we loved them so much. And they really do almost melt in your mouth.

I highly recommend Yukon Gold's but I imagine Red Potatoes would be okay as well.

 

In the recipe I like using Tastefully Simple Spinach Herb Mix. If this is not available in your area you could add a combination of parsley flakes, onion flakes and dill to the thyme.

 

 

Melt-in-your-Mouth Potatoes

 

2 1/2-3 pounds Yukon Gold Potatoes, Peeled

4 Tbls butter, melted

1 tsp dried thyme. Here I substitute Spinach Herb Mix by Tastefully Simple.  Spinach Herb mix consists of Spinach Flakes, onion, dill and garlic. I LOVE this stuff!

1/2 tsp salt

1/4 tsp pepper

1 1/2 cups low-sodium chicken broth

1/2 tsp minced garlic

Directions:

1. Preheat oven to 450 degrees. Place oven rack in upper-middle position in oven.

2. Combine butter, thyme/spinach herb mix, salt and pepper in a medium bowl

3. Slice off ends of potatoes so they are flat on ends and cut potatoes into 1 inch slices.

4.Toss potatoes in butter mixture and arrange in a single layer in a 9x13 inch pan.

5. Roast for 20 minutes. Remove from oven and flip each potato and roast for another 15 minutes.

6. Remove from oven and flip potatoes again then add the chicken broth and garlic. (See note on bottom)

7. Roast another 15-20 minutes until the potatoes are tender and sauce has reduced slightly.

8. Serve the potatoes with the sauce drizzled over the top.

Note: Recommend using a metal pan. If using a glass pan make sure chicken broth isn't cold. You don't want to shatter your pan!

printablerecipe

Linking to:The Country Cook: Foodie Friday