A simple but unique broth roasting method creates these creamy on the inside, crispy on the outside Garlic and Butter Broth Roasted Potatoes. A delicious potato side dish that goes so well with a variety of entrées.
Click HERE to sign up for your FREE email subscription and never miss a recipe!
I hope you all had a wonderful Labor Day weekend! Hopefully, it was a long weekend for you and you were able to enjoy our last official summer holiday.
And, just like that, we move into fall – at least as far as the world of food blogging is concerned. You may have already been inundated with EVERYTHING pumpkin on Facebook but you know, I love it. I love the changing of the seasons and I love gearing up to cook all those wonderful fall and winter comfort foods and I even love all those pumpkin recipes.
I’m kicking fall into gear around here with these potatoes today.
This recipe involves a really unique cooking method that results in something very special. Roasting the potatoes in broth helps bring out the creamy, buttery nature of baby Yukon Gold potatoes and the final roasting time, uncovered at a higher temperature, adds a browned crispness that is incredible. The potatoes are basted with the buttery, garlic broth at the end of the cooking time and sprinkled with some fresh parsley.
The ultimate simple potato side dish.
You may remember seeing these pretty little potatoes snuggled up next to my Slow Cooker Italian Pot Roast last fall and I could not recommend them more for a meal like this. Since that post was published, several readers have requested the recipe and today is the day!
The unique broth roasting method was inspired by a recipe from Kayotic Kitchen that I came across years and years ago. She uses an outdoor grill in her recipe but those potatoes looked so incredible that I had to figure out how to make something similar happen in a conventional oven. And, I did! And, they are absolutely fabulous.
I hope you’ll give this recipe try and if you do, be sure to let me know how they work out for you!
Garlic and Butter Broth Roasted Potatoes
A couple of notes for success:
- I used a 10″ enameled cast iron skillet that has a lid. If you do not have a similar pan, any 10″ skillet will work and you can cover it with foil for the initial cook time (see details in recipe below). I wish I could direct you to my very well-worn skillet so you could purchase one for yourself but Le Creuset stopped making this size years ago.
- Peeling the baby Yukon Gold potatoes (be careful) can be a bit tedious but once that is done the rest is a piece of cake! You could use larger and easier to peel Yukons but I love the uniform look of the baby Yukons.
- The potatoes should fit together snugly in the skillet like you see in the photos here. If you use a larger skillet, be sure to buy more potatoes then called for in the recipe below for the best result.
Garlic and Butter Broth Roasted Potatoes
- 2 pounds baby Yukon gold potatoes equal sized, peeled
- 3/4 cup low sodium chicken or vegetable broth plus additional as needed
- 1/2 teaspoon granulated garlic or 3/4 teaspoon garlic powder
- 3 tablespoons butter cut into small 1/2
- 1 tablespoon minced fresh Italian parsley
- salt and fresh ground black pepper to taste
- Preheat oven to 400 degrees F.
- Place the potatoes in a shallow 10" oven-proof skillet or baking dish that has a lid. The potatoes should fit snugly inside the dish.
- Heat the chicken or veggie broth in the microwave for about 30 to 40 seconds, until hot. Add granulated garlic and stir to combine. Pour warmed broth over the potatoes in the skillet. Cover skillet with lid.
- Bake for 30 minutes or until potatoes are just beginning to get tender when pierced with a sharp knife. Pull skillet from oven and increase oven temperature to 425 degrees F. There should still be a small amount of broth at the bottom of the pan but if there isn't, add a bit more at this point just so the pan is not completely dry (I did not need to add any additional broth). Scatter the butter pats over the top of the potatoes. Return uncovered skillet to oven and roast for an additional 10 to 15 minutes at 425 degrees F until the tops of potatoes are nicely browned and they are fork tender.
- Remove from oven and stir potatoes to coat with the buttery broth on the bottom of the skillet. Season with salt and fresh ground black pepper, to taste. Sprinkle the potatoes with finely minced fresh parsley and serve.
If you don't have an oven-proof 10" skillet with a lid, cover your skillet or baking dish with foil and bake as directed.
If using larger Yukon Gold potatoes, peel them and cut them into chunks to approximate the size of baby Yukons.
Inspired by Kayotic Kitchen