Empty My Fridge
Amazing Garlic Butter & Herb Potatoes
Ingredients
- Potato5 lb
- Chicken broth⅓ cups
- Salt1 tsp
- Butter½ cups
- Dill · chopped⅓ cups
- Parsley · chopped⅓ cups
- Chive · chopped¼ cups
- Garlic7–9
- Black pepper · ground
Instructions
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment, silicone mat or non-stick foil.
- Peel the potatoes into a bowl of cold water to stop them browning. Rinse them under cold water, refill the bowl with fresh water.
- Cut the potatoes into 1-inch (2.5 cm) cubes and spread them on the baking sheet. Pour over the chicken broth and season lightly with salt.
- Wrap the sheet tightly in extra-wide foil, sealing all edges so steam stays in.
- Bake at 425°F (220°C) for 35 to 40 minutes, checking at 35 minutes, until the potatoes are fork-tender. Carefully peel back the foil away from you.
- Cube the butter into large pieces and melt it in a bowl or saucepan on the stove or in the microwave.
- Grate or press the garlic into the melted butter.
- Chop the dill, parsley and chives. Stir about half of the herbs into the butter, reserving the rest for garnish, and let it stand at room temperature.
- Once the potatoes are baked, remove the foil. Stir the butter again, pour it over the potatoes and toss gently with a spatula until coated.
- Transfer to a serving bowl.
Summarized from Tatyana's Everyday Food's video. Watch it for the details.
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