“These full-flavored potatoes are a great new approach to your typical potato side dish. The potatoes roast, then “melt” with the flavors of lemon, rosemary and garlic. They’re good enough for a special occasion, but easy enough for a weeknight.”
The original recipe indicates the potatoes will serve six. They were so good, we barely got three portions from them, so I would plan on a maximum of four servings.
A word to the wise, DO NOT use glass or stone bakeware. When it’s time to add the broth and lemon, even though the liquids are room temperature, there’s a high likelihood the very hot dish will crack, trust us on this one. Either a metal pan or enameled cast-iron one are good choices. Ideally, the pan should have a wide enough bottom to accommodate the potato slices arranged in a single layer.
Lemon-Rosemary Melting Potatoes
- 2 lbs. Yukon Gold potatoes, peeled and sliced 1 inch thick
- 2 Tbsp. butter, melted
- 2 Tbsp. extra-virgin olive oil
- 1 Tbsp. chopped fresh rosemary, plus more for garnish
- ¾ tsp. salt
- ½ tsp. ground pepper
- ¾ cup vegetable or chicken broth
- ¼ cup lemon juice
- 2 Tbsp. sliced garlic
- Position rack in upper third of the oven; preheat to 500 degrees F.
- Toss potatoes, butter, oil, rosemary, salt and pepper in a large bowl. Arrange the potatoes in a single layer in a 9-by-13-inch metal baking pan. (Don’t use a glass dish, which could shatter.) Roast, turning once, until browned, about 30 minutes.
- Carefully add broth, lemon juice and garlic to the pan. Continue roasting until most of the liquid is absorbed and the potatoes are very tender, 10 to 12 minutes more.
- Garnish with additional rosemary.
Recipe from EatingWell Magazine