Melting Potatoes

 

Looking for the perfect side dish to serve with your steak dinner.  Try these caramelized on the outside and creamy on the inside potatoes.  They are divine!

4 Tbsp butter, cut into pieces

2 tsp chopped fresh rosemary (1 tsp if dried)

1/4 tsp crushed red pepper flakes

2 lbs Yukon gold potatoes, sliced 1/2" thick

Kosher salt and freshly ground black pepper

1 1/2 cups chicken broth

4 cloves garlic (smashed)

Preheat oven to 475 degrees.

Put the butter, rosemary and red pepper flakes in a large microwave-safe bowl.  Microwave in 30 second intervals until the butter is melted, about 1 minute.  

Add the potatoes, 1 1/2 tsp salt and a generous amount of pepper and toss together.  

Line a sheet pan with foil and spray with cooking spray.  Spread the potatoes evenly over the baking sheet.  Bake until the potatoes are a deep golden brown on the bottom, about 15 minutes.  Flip and continue to bake until a deep golden brown on the second side, another 15 minutes.  

Add the chicken broth and garlic and continue to bake until the potatoes are soft and the liquid is almost completely reduced, about 15 minutes more.

Transfer the potatoes to a serving platter.