DISH COURTESY OF FOOD NETWORK KITCHEN.
Total: 1 hr.
Active: 15 min.
Yield: 4 portions.
4 tablespoons saltless butter, cut into pieces.
2 teaspoons chopped fresh rosemary.
1/4 teaspoon crushed red pepper flakes.
2 pounds Yukon gold potatoes, sliced 1 inch thick.
Kosher salt and freshly ground black pepper.
1 1/2 cups low-sodium chicken broth.
4 cloves garlic, smashed.
Preheat the oven to 475 degrees F.
Put the butter, rosemary and red pepper flakes in a big microwave-safe bowl. Microwave in 30-second periods until the butter is melted, about 1 minute. Include the potatoes, 1 1/2 teaspoons salt and a generous quantity of pepper and toss together.
Put the potatoes in a 9-by-13-inch metal baking dish in a single layer (a glass baking dish needs to not be utilized at this temperature). Bake until the potatoes are a deep golden brown on the bottom, about 15 minutes. Flip and continue to bake till a deep golden brown on the 2nd side, another 15 minutes. Add the chicken broth and garlic and continue to bake until the potatoes are soft and the liquid is nearly totally minimized, about 15 minutes more. Transfer the potatoes to a serving platter.
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Melting Potatoes|Food Network.