Preparation Time
- Preparation Time: 15 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour
Ingredients
- 3 pounds Yukon gold potatoes, peeled and cut into thick slices
- 6 tablespoons unsalted butter
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 1 cup low-sodium chicken broth
- Kosher salt and freshly ground pepper, to taste
- Fresh parsley, optional, for garnish
Directions
- Preheat the oven to 425°F (220°C).
- In a large ovenproof skillet, melt the butter over medium heat. Add the herbs and garlic powder.
- Arrange the potato slices in the skillet in a single layer. Cook for 4-5 minutes on each side until golden.
- Pour the chicken broth over the potatoes. Season with salt and pepper.
- Transfer the skillet to the oven and roast for 25-30 minutes until the potatoes are tender and the broth has been absorbed.
- Garnish with fresh parsley before serving.
Cook Notes
- For a richer flavor, use chicken or vegetable stock instead of broth.
- Ensure the potatoes are thoroughly dried after washing to prevent them from steaming instead of roasting.
Variations
- Herb Variation: Experiment with different herbs like oregano or sage.
- Cheesy Potatoes: Sprinkle grated Parmesan cheese over the potatoes in the last 10 minutes of roasting.
Keto Version
For a keto-friendly version, substitute potatoes with a lower-carb vegetable like radishes or turnips.
Low-Carb Version
Replace potatoes with a low-carb alternative such as cauliflower or celery root slices.
Nutritional Information (Approximate)
Per serving (values may vary based on ingredient brands and portion sizes):
- Calories: 250-300
- Carbohydrates: 30-35g (Note: Lower for Keto and Low-Carb versions)
- Protein: 4-5g
- Fat: 12-15g
- Fiber: 3-4g
- Sugar: 2-3g
For precise nutritional information, it’s recommended to calculate based on the specific brands and quantities of ingredients you use.
