The Scoop
Carb-Loaded Nirvana: The "Cancel All Your Plans" Heavenly Potatoes!
Move over, basic mashed potatoes; this recipe is an absolute religious experience for carb lovers. It aggressively elevates humble Yukon Golds into crispy, golden discs of pure joy using a two-step masterclass technique.
First, you roast them at a blistering 475°F to lock in those elite, buttery edges, and then you braise them right on the tray in a garlic-infused chicken broth bath until they melt like clouds in your mouth. Oh-so-crispy and so pillowy, they will completely upstage whatever main course you attempt to serve alongside them.
Ingredients
- 6 tablespoons butter, melted
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 pounds Yukon Gold potatoes, optionally peeled and cut into 3/4-inch-thick slices
- 1 cup chicken broth
- 3 cloves garlic, peeled and crushed
- 2 tablespoons fresh parsley, chopped
Directions
- Preheat the oven to 475 degrees F.
- Spray a large, rimmed baking sheet with nonstick cooking spray.
- In a medium bowl, add the melted butter, the thyme, the rosemary, the salt, and the pepper and stir to combine.
- Add the potato slices in batches to the butter mixture and toss to coat.
- Add the coated potato slices in a single layer to the prepared baking sheet.
- Roast the potatoes, about 15 minutes.
- Flip the potato slices over and roast, about 15 minutes.
- Transfer the baking sheet to a wire rack and flip the potato slices.
- Add the chicken broth and the garlic to the potato slices and carefully place the baking sheet in the oven.
- Roast the potato slices until they are tender, about 10-15 minutes.
- Serve the potato slices garnished with the parsley.
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