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
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.
