Creamy Roasted Potatoes Recipe
YIELD
4 to 6 servings
TIME
Active Prep: 5 min
Cook: 35 min
INGREDIENTS
- 2 lbs. Yukon potatoes, peeled and sliced into 1/2-inch medallions
- 4 Tbsp. unsalted butter or choice of oil
- 1 cup chicken or vegetable broth
- 1 Tbsp. Mt. Elbert All-Purpose Seasoning
- 1 tsp. Smoked Spanish Hot Paprika*
- 1/2 tsp. Mediterranean Thyme
- 3 cloves garlic, smashed
- 2 Tbsp. fresh chopped parsley
- 1 tsp. Maldon Sea Salt
- 1/4 cup grated Parmesan cheese
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DIRECTIONS
Preheat oven to 500 degrees. Mix Mt. Elbert, paprika, and thyme into melted butter or oil. Add garlic to broth and set aside. On a baking sheet, toss potatoes and butter together and arrange into a single-layer. Bake for 12 min., flip potatoes over, and bake for an additional 12 min. Flip potatoes once more and pour in the broth/garlic mixture. Bake 10 more min. Finish the potatoes with Maldon salt, parsley, and Parmesan cheese.
Abbey Cochran, Savory Spice—South End/Charlotte, NC
NUTRITION