These potatoes will be your new favorite side dish. They are melt in your mouth good and I make them for my family often. They are most definitely picky eater approved, I mean who doesn't love potatoes!
Yield: Serves 3-4
Prep: 5 minutes
Total Time: 50 minutes
5-6 large Yukon Gold potatoes
4 tbsp. vegan melted butter
1/8 tsp. ground thyme
1/4. tsp. salt
1/8 tsp. pepper
1 1/4 cup low sodium vegetable broth
2 cloves garlic minced
Preheat your oven to 450 degrees.
Slice your potatoes into thick slices, I generally get about 4-5 slices depending on the size of my potatoes.
Now melt your butter in a medium sized bowl in the microwave and add your thyme, salt and pepper and stir together.
Add half of your potatoes and coat them in the butter mixture. Make sure they are lightly coated on all sides. Now place the potatoes on a sheet pan and repeat with your second batch of potatoes.
Place the potatoes in the oven and roast for 15-17 minutes until golden brown on the side facing down.
While your potatoes are roasting mince your garlic and add it to your vegetable broth.
Once the potatoes have been roasting for 15-17 minutes and are slightly golden on one side take them out and flip each potato so the other side is facing down.
Put them back into the oven and cook for another 15 minutes. Take them back out of the oven and flip them one more time.
Pour your vegetable broth and garlic mixture onto the potatoes.
Turn your oven down to 400 degrees and place them back into the oven for 15 more minutes. During this time the potatoes will soak up the broth and become melt in your mouth good.
*Make sure you lower the temperature of the oven to 400 degrees once you add the broth. If you don't do so you can expect a bit of smoke in your kitchen. I have done this on occasion. The potatoes will still turn out delicious but you may set your fire alarm off!
*Using Yukon Gold Potatoes is part of the magic for this recipe. They are already a very creamy potato and once they soak up the broth its like a crispy mashed potato in your mouth. I haven't tried this recipe with other potato varieties although I am sure they would still be tasty I highly recommend sticking with the Yukon Gold.