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Heavenly Potatoes

Diner-StyleGluten-FreeOvenPotato
Time :55 minutes
Yield :6 servings
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Sweet roasted sweet potatoes garnished with chopped cilantro on a rustic ceramic plate, perfect for healthy vegetarian meals or side dishes.

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.
Hack it:
Make them extra crispy: Soak the sliced potatoes in cold water for 20–30 minutes before roasting to remove excess starch and help them crisp up.
Switch up the herbs: Try Italian seasoning, fresh rosemary, sage, oregano, or a sprinkle of smoked paprika for a different flavor profile.
Add a cheesy finish: Sprinkle Parmesan, Gruyère, or sharp cheddar over the potatoes during the final few minutes of roasting.
Make them spicy: Add crushed red pepper flakes, cayenne, or a drizzle of hot honey before serving.
Use different potatoes: Baby potatoes, red potatoes, or russets can all work; just adjust the cooking time as needed.
Leftovers:
Make breakfast potatoes: Chop and crisp leftovers in a skillet with onions and peppers, then top with eggs.
Create a potato hash: Add cooked chicken, sausage, or vegetables for a quick one-pan meal.
Make a breakfast casserole: Mix with eggs, cheese, and leftover vegetables, then bake until set.
Turn them into soup: Blend with broth and cream for a cozy potato soup base.
Use as a taco filling: Crisp them in a pan and add to tortillas with cheese, salsa, and avocado.

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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