Description
Meltt in Your Mouth Potatoes are a perfect side dish, featuring soft, tender Yukon Gold potatoes infused with butter, herbs, and garlic. With a creamy texture and rich flavors, these potatoes are sure to become a family favorite.
Ingredients
Units
Scale
- 3 pounds Yukon Gold potatoes, peeled
- 6 tablespoons butter, melted
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup chicken broth
- 2–3 cloves garlic, peeled and crushed
- 2 tablespoons fresh chopped parsley
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease a baking dish.
- Cut the peeled Yukon Gold potatoes into 1-inch cubes and place them in the prepared baking dish.
- In a separate bowl, combine the melted butter, dried thyme, dried rosemary, salt, and pepper. Pour this mixture over the potatoes and toss them to coat evenly.
- Pour the chicken broth into the baking dish around the potatoes and add the crushed garlic cloves.
- Cover the baking dish with aluminum foil and bake for 45 minutes, or until the potatoes are tender when pierced with a fork.
- Remove the foil and continue baking for an additional 15 minutes to allow the potatoes to crisp up slightly and absorb the remaining liquid.
- Once done, remove from the oven and sprinkle with fresh chopped parsley before serving.
Notes
- For extra flavor, you can sprinkle some Parmesan cheese over the potatoes during the last 10 minutes of baking.
- If you prefer a more creamy texture, mash the potatoes lightly with a fork before serving.
- Leftovers can be stored in an airtight container for 3-4 days in the refrigerator.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 220
- Sugar: 2g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg