Time: 40 min.
Complexity: easily
Servings: 4

This recipe doesn't skimp on butter. The potatoes, cut into round slices, are baked in the oven at a high temperature, resulting in a deliciously crispy outside and creamy inside. And the mixture of butter, rosemary, red pepper, chicken broth, and garlic imbues them with a rich, spicy flavor and aroma that no one will resist! The perfect appetizer for anyone who loves potatoes at the holiday table.

Ingredients:

• 1 kg of potatoes, cut into 2 cm thick circles.
• 4 tablespoons unsalted butter, cut into pieces
• 2 tsp chopped fresh rosemary
• 1/4 tsp red pepper flakes
• 1.5 cups lightly salted chicken broth
• 4 cloves garlic, crushed

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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potato, butter, red pepper flakes, garlic, rosemary

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Preparation:

Step 1
• Preheat oven to 245°C.
Step 2
• Place the butter, rosemary, and red pepper flakes in a large microwave-safe bowl. Microwave in 30-second intervals until the butter is melted, about 1 minute. Add the potatoes, 1.5 teaspoons of salt, and season generously with pepper. Toss to combine.
Step 3
• Place the potatoes in a single layer in a 9x13-inch metal baking dish (a glass dish won't work at this temperature). Bake until the potatoes are golden brown on the bottom, about 15 minutes.
Step 4
• Flip and continue baking until golden brown on the other side, another 15 minutes. Add the chicken broth and garlic and continue baking until the potatoes are tender and the liquid has almost completely evaporated, about 15 minutes more. Transfer the potatoes to a serving platter and serve as an appetizer with meat slices.

Votes: 12

Author of the recipe - Katie Lee is an American food writer and television food critic.