Melting Potatoes
Prep Time: 15 minutes
Cook Time: 50 minutes
Serves 4 servings
Difficulty easy
Ingredients
- Crisco® Butter Flavor No-Stick Cooking Spray
- 2 ½ lbs. russet potatoes, with or without peel
- 2 Tbsp. Crisco® Pure Canola Oil
- 2 Tbsp. unsalted butter, melted
- ½ tsp. coarse salt
- ½ tsp. black pepper
- 2 tsp. chopped, fresh rosemary
- 3 cloves garlic, rough chopped
- 1 C. low-sodium chicken broth
Directions
- Preheat oven to 450°F and line a large baking sheet (with at least 1” sides) with foil.
- Spray foil heavily with Crisco® Butter Flavor No-Stick Cooking Spray.
- Wash potatoes then slice into ½-1-inch-thick rounds.
- Wash again, then pat each slice dry with paper towel and place in a bowl.
- In a small bowl, whisk together the canola oil, melted butter, salt, pepper and rosemary.
- Pour the mixture over the potatoes and toss to coat.
- Place rounds in a single layer on the baking sheet.
- Bake for 15 minutes, then flip over and bake an additional 15 minutes.
- Remove from the oven and scatter the garlic on the baking sheet then pour broth over the potatoes.
- Return to the oven and bake 15 minutes or until the broth is absorbed.
