Best Herb Roasted Potatoes

Sometimes called fondant potatoes, these creamy, melt-in-your-mouth potatoes are cooked in the oven to create the easiest and best herb roasted potatoes ever!

Best Herb Roasted Potatoes
Best Herb Roasted Potatoes

Best Herb Roasted Potatoes

 

1 lb red-skinned potatoes (3-4 medium)

2 tbsp butter, melted

⅓ tsp dried thyme

¼ tsp dried rosemary

½ tsp parsley

¼ tsp salt

1/4 tsp pepper

⅓ cup chicken broth

1 clove garlic, minced (1 tsp)

 

Preheat the oven to 400℉. Use non-stick cooking spray to coat a baking pan that’s large enough to lay the potato slices in a single layer.

In a small bowl, combine melted butter, thyme, rosemary, salt, and pepper.

Cut potatoes into 3/4″ to 1″ thick slices, discarding ends. Toss the potatoes in the butter mixture. Arrange in a single layer on the baking pan and pour any remaining butter mixture over the top.

Roast the potatoes for 15 minutes. Remove from oven and flip potatoes over. Return to the oven and roast for an additional 15 minutes.

Remove the potatoes from the oven and flip them one more time. Add the broth and garlic to the pan and return to the oven. Roast for an additional 15-30 minutes, until the potatoes have absorbed all the liquid, flipping potatoes once.

3 servings, 215 calories per serving

Hack:  Leftovers can be stored in the refrigerator for up to 5 days.

 

Super Easy Au Gratin Potatoes

These creamy and easy au gratin potatoes are one of my favorite go-to comfort foods. It’s just as good with or without cheese!

Easy Au Gratin Potatoes

Easy Au Gratin Potatoes

Course Side Dish
Servings 6
Calories 225 kcal

Ingredients
  

  • 2 tbsp butter
  • 1 medium onion, chopped
  • 2 tbsp flour
  • 1 cup milk
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp dried thyme
  • 1 cup sharp cheddar cheese, shredded (4 oz)*
  • 3 medium potatoes, thinly sliced (5 cups loosely packed)

Instructions
 

  • Preheat oven to 350℉.
  • Melt butter in a saute pan over medium heat. Add onion and saute until soft, about 5 minutes.
  • Sprinkle flour and bring to a simmer.
  • Slowly add milk, stirring constantly. Add salt, pepper and thyme. Bring to simmer, stirring constantly.
  • Remove from heat and stir in cheddar cheese until melted.
  • Use cooking spray to coat 6”x8” oven-proof baking pan or 6 cup casserole.
  • Lay down of potatoes and cover with  ⅓ of the sauce. Continue layering until all potatoes and sauce are used, leaving enough sauce to completely cover the top of the potatoes.
  • Bake, uncovered, until potatoes are tender, 60-70 minutes.
  • * Any well-melting, hard cheese can be substituted for cheddar so feel to use whatever you have on hand. Alternately, cheese can be eliminated entirely to make scalloped potatoes. In this case, increase the milk by ½ cup.
  • Hack: Leftovers can be stored in the refrigerator for up to 5 days or frozen in serving-sized portions for up to 3 months.
  • Hack: This recipe is happy to share the oven with other baked items such as a roast or meal loaf. Adjust the cooking time of the potatoes to account for any change in oven temperature.
Keyword au gratin potatoes, baked potatoes, baked side dish, casserole side dish, cheesy potatoes, potato casserole, potato side dish, scalloped potatoes, vegetarian, vegetarian side dish

 

Did you know?  Potatoes are not generally thought of as a nutritious powerhouse but they are an excellent source of many vitamins and minerals!

Suggestion:  These potatoes will pair nicely with a classic meatloaf…and you can cook them together in the same oven!

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