As far as I’m concerned, you can never have to many recipe for cooking, roasting and baking potatoes. They are the one side dish I know my family will always love, and potato sides are usually easy to prepare.
These Melt in Your Mouth Potatoes were no exception, and just as I expected, my whole family loved them.
These potatoes are roasted in a butter and herb mixture for a crispy outside, and then chicken broth is added towards the end of cooking to make the insides soft and tender. Oh, and a few garlic cloves get thrown in towards the end too!
I love that these potatoes are sliced into thick disks, rather than cubed (which is what I usually do when roasting potatoes). It really helps crisp up the outsides, and somehow makes the potatoes seem a little extra special.
I’ve made this dish with Russett, red and Yukon Gold potatoes and each one has been wonderful in its own way.
I like to garnish my cooked potatoes with a sprinkling of fresh parsley, but almost any combination of fresh herbs would be wonderful. I love that this dish is fairly simple, but nice enough for company or even holidays. This is one recipe we’ll be making again and again.
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Who Dished It Up First: Adapted from Spicy Southern Kitchen