Side Dish
Balsamic Rosemary Melting Potatoes
Balsamic Rosemary Melting Potatoes are a delicious vegetarian side dish featuring crispy edges and a savory balsamic glaze with rosemary. These beauties are a total game-changer for weeknight dinners. With melted butter, rosemary, and a touch of balsamic sweetness, they give your meal a luscious, mouthwatering touch.
Side Dish
Balsamic Rosemary Melting Potatoes
Balsamic Rosemary Melting Potatoes are a delicious vegetarian side dish featuring crispy edges and a savory balsamic glaze with rosemary. These beauties are a total game-changer for weeknight dinners. With melted butter, rosemary, and a touch of balsamic sweetness, they give your meal a luscious, mouthwatering touch.
The Recipe
Ingredients
- 4 large potatoes, sliced into 1-inch discs
- 2 tablespoons melted butter
- 1 tablespoon olive oil
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Glaze
- 1 cup chicken broth
- 2 cloves garlic, minced
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
Slice your potatoes into 1-inch discs.
- 3
In a bowl, combine melted butter, olive oil, rosemary, salt, and pepper. Mix in the potato slices until well coated.
- 4
Place the coated potatoes on a baking tray and roast for about 20 minutes.
- 5
Flip the potatoes over and roast for another 20 minutes.
- 6
Meanwhile, in a separate bowl, combine chicken broth, minced garlic, balsamic vinegar, and honey.
- 7
Once the potatoes are done, flip them over one more time and pour the broth mixture over them.
- 8
Bake one final time until the glaze is absorbed and the potatoes are crispy yet buttery.
Helpful Notes
- ◈Ensure the potatoes are evenly sliced to cook uniformly.
- ◈For a vegetarian version, substitute chicken broth with vegetable broth.
The Recipe
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
Slice your potatoes into 1-inch discs.
- 3
In a bowl, combine melted butter, olive oil, rosemary, salt, and pepper. Mix in the potato slices until well coated.
- 4
Place the coated potatoes on a baking tray and roast for about 20 minutes.
- 5
Flip the potatoes over and roast for another 20 minutes.
- 6
Meanwhile, in a separate bowl, combine chicken broth, minced garlic, balsamic vinegar, and honey.
- 7
Once the potatoes are done, flip them over one more time and pour the broth mixture over them.
- 8
Bake one final time until the glaze is absorbed and the potatoes are crispy yet buttery.
Helpful Notes
- ◈Ensure the potatoes are evenly sliced to cook uniformly.
- ◈For a vegetarian version, substitute chicken broth with vegetable broth.