Grammy's Kitchen · Roasted Potatoes · Melting Roasted Potatoes
One of 73 roasted potatoes recipes we measured
104 cooks on www.melskitchencafe.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 73.
| this recipe | typical | |
|---|---|---|
| fat | 4% | 3% |
| salt | 0% | 0% |
| aromatics | 0% | 0% |
| protein add | 0% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1361 g | 3 pounds Yukon Gold potatoes (peeled) |
| 57 g | 4 tablespoons salted butter (melted) |
| 2 g | 1 teaspoon dried thyme (or 1 tablespoon fresh) |
| 4 g | 3/4 teaspoon salt |
| 1 g | 1/4 teaspoon pepper |
| 360 g | 1 1/2 cups low-sodium chicken broth |
| 6 g | 2 garlic cloves (finely minced) |
Method: 5 steps, published by www.melskitchencafe.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Where have these been all my life??? I LOVED them! I did have to cook them longer than called for to get them to brown. Not sure if my oven runs cool or what. Also I love the Better Than Bouillon vegetable stock base- I always use it in place of chicken stock ” — a cook, 5.0★
“My husband likes mashed and I prefer baked so when I saw this recipe for another potato option I decided to give it a try. I made exactly as stated using minced garlic from the jar and baked on a metal cookie sheet. The result was yummy! It's just the two o” — a cook, 5.0★