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A closeup of browned potatoes in a skillet.
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5 from 2 votes

Garlic and Butter Broth Roasted Potatoes

 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.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Side Dish
Cuisine: American
Servings: 6
Calories: 170kcal


  • 2 pounds baby Yukon gold potatoes equal sized, peeled
  • ¾ cup low sodium chicken or vegetable broth plus additional as needed
  • ½ teaspoon granulated garlic or ¾ teaspoon garlic powder
  • 3 tablespoons butter cut into small ½-inch pats
  • 1 tablespoon minced fresh Italian parsley
  • salt and freshly ground black pepper to taste


  • Preheat oven to 400 degrees F.
  • Place the potatoes in a shallow 10-inch 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 pepper, to taste. Sprinkle the potatoes with finely minced fresh parsley and serve.


If you don't have an oven-proof 10-inch 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.


Calories: 170kcal | Carbohydrates: 27g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 437mg | Fiber: 4g | Sugar: 1g