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June 06, 2021
Meat and Potatoes, we love them. They go hand in hand. When Laura of LOLO Home Kitchen shared this recipe, I thought to myself how great this side dish would be with a great steak or burger. Just simple ingredients, when done right, make the best dish. We fell in love with this recipe and we think you will too!
Recipe and Photos courtesy of Laura from lolohomekitchen.com
3 pounds Yukon Gold potatoes, peeled (I left some unpeeled and suggest trying both ways!)
6 Tablespoons butter, melted
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
1 cup chicken broth
2 Tablespoons minced garlic
Preheat the oven to 425 degrees. Spray a large baking sheet/jelly roll pan with rimmed edges with nonstick spray.
In a medium sized bowl, add the melted butter, thyme, salt and pepper and combine.
Cut peeled potatoes into slices about 1 inch thick. Toss potatoes in the butter mixture then arrange in a layer on the baking sheet.
Roast potatoes in the oven for 15 minutes. Remove from oven and flip potatoes then roast for another 15 minutes.
Remove from the oven, flip potatoes again then pour the chicken broth and garlic into the pan. Roast again for 10 minutes. Remove from oven, cool slightly and enjoy!
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