Lemon-Garlic Melting Potatoes
Original recipe: eatingwell.com
INGREDIENTS:
- 2 pounds Yukon Gold potatoes, scrubbed and sliced 1-inch thick
- 2 tablespoons extra-virgin olive oil
- ¾ teaspoon salt
- ½ teaspoon ground pepper
- 3 tablespoons cold unsalted butter, cubed, divided
- ½ cup lower-sodium vegetable broth
- 1 teaspoon grated lemon zest
- 2½ tablespoons lemon juice
- 3 medium cloves garlic, minced (1 tablespoon)
- 1 tablespoon chopped fresh flat-leaf parsley
DIRECTIONS:
- Position rack in upper third of oven; preheat to 500°F.
- Combine sliced potatoes, 2 tablespoons oil, ¾ teaspoon salt and ½ teaspoon pepper in a large bowl; toss until evenly coated. Arrange in a single layer in a 9-by-13-inch metal baking pan. (Don’t use a glass dish, which could shatter.) Scatter 2 tablespoons cubed butter over the potatoes. Roast, flipping once using a spatula, until browned, about 30 minutes.
- Combine ½ cup broth, 2½ tablespoons lemon juice and the minced garlic in a liquid measuring cup. Carefully add the broth mixture to the pan. Continue roasting, undisturbed, until the potatoes are very tender and most of the liquid is absorbed, 8 to 10 minutes. Remove from oven. Immediately add the remaining 1 tablespoon cubed butter, carefully swirling the pan until the butter is fully melted and emulsified.
- Sprinkle with 1 tablespoon parsley and 1 teaspoon lemon zest before serving.
Nutritional Facts:
- Fat: 8g
- Carbohydrates: 21g
- Protein: 3g
- Fiber: 3g
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