6-8 russet potatoes washed and forked (microwave until not quite done, like would need another 2 minutes in microwave)
1/2 stick melted butter
1/4 cup olive oil (garlic or Tuscan herb flavor is amazing! - but plain will suffice)
8 cloves garlic chopped
2 tsp. thyme (dried) or 1 tsp chopped fresh thyme
Sea Salt & Pepper
2- 2 1/2 cups chicken broth (depending on size of jelly roll pan)
Need: Large jelly roll/baking side with 3/4 - 1 inch sides (10X15 or 13X9)
Microwave the potatoes until not quite done. Cut into 1/2 inch thick circle and place flat side done on a parchment covered large jelly roll pan. Mix all other ingredients together (except the chicken broth). Generously salt and pepper the potatoes. Brush with butter/oil mixture. Bake at 400 degrees for 10 minutes. Add Chicken broth (want to be at least 1/2-3/34 way up your potato slices). Bake another 20-25 minutes at 450 degrees until liquid is dissolved. Serve hot. Serves 6-8 people (as a side).
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