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Parsley-Butter Melting Potatoes
These herbaceous melting potatoes have a crisp, browned crust with a tender, melt-in-your-mouth interior. Parsley adds a fresh finish.
Ingredients
- 2 poundsyukon gold potatoes, scrubbed and sliced 1 inch thick
- 2 tablespoonsextra-virgin olive oil
- ¾ teaspoonsalt
- ½ teaspoonground pepper
- 4 tablespoonscold unsalted butter, cubed, divided
- ¾ cuplower-sodium vegetable broth
- 3 tablespoonschopped fresh flat-leaf parsley, divided
- 1 tablespoonminced garlic
- ¼ teaspoonflaky sea salt
Directions
- 1
Position rack in upper third of oven; preheat to 500°F.
- 2
Toss sliced potatoes, 2 tablespoons oil, ¾ teaspoon salt and ½ teaspoon pepper in a large bowl until evenly coated. Arrange in a single layer in a 9-by-13-inch metal baking pan (do not use glass, which may shatter). Scatter 2 tablespoons cubed butter over the potatoes. Roast, flipping once with a spatula, until browned, about 30 minutes.
- 3
Combine ¾ cup broth, 1 tablespoon parsley and 1 tablespoon garlic in a liquid measuring cup. Carefully pour the broth mixture into the pan. Continue roasting until the potatoes are very tender and most of the liquid is absorbed, 6 to 8 minutes.
- 4
Remove from oven. Immediately add the remaining 2 tablespoons cubed butter and carefully swirl the pan until the butter is melted and emulsified. Sprinkle with the remaining 2 tablespoons parsley and ¼ teaspoon flaky salt.