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Lemon Rosemary Melting Potatoes

Once you try these Melting Potatoes you may never want potatoes another way again. Crispy, melt in your mouth potatoes are infused with lemon juice, broth, butter, and rosemary for unforgettable flavor.
4.5 from 51 votes
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6
Calories: 280kcal

Ingredients
 

  • 3 pounds Yukon gold Idaho potatoes
  • 6 Tablespoons unsalted butter (melted)
  • 1 Tablespoon lemon juice (plus sliced lemon if desired)
  • 1 Tablespoon chopped fresh rosemary
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon black pepper
  • 1 1/4 cups chicken broth
  • 1 teaspoon minced garlic

Instructions

  • Preheat the oven to 475 degrees. Peel the potatoes and chop off the ends so they're flat. Slice the potatoes into about 1 inch thick slices.
  • Combine the melted butter, lemon juice, rosemary, salt, and pepper in a bowl. Place the potatoes in a single layer in a 9 x 13 inch baking dish. Pour the butter mixture evenly over the top.
  • Roast for 15 minutes. Take the dish out and flip the potatoes over. Roast for another 15 minutes. Remove the dish and flip the potatoes one more time. Combine the chicken broth and garlic and pour over top. Add lemon slices as well, if desired. Return to the oven and roast for a final 15-20 minutes or until potatoes are golden brown and tender. Serve hot with the liquid from the bottom of the pan.

Notes

  • Fresh rosemary is worth it to really make this dish shine.
Course Side Dish
Cuisine American
Keyword lemon rosemary potatoes, melting potatoes

Nutrition

Calories: 280kcal | Carbohydrates: 40g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 585mg | Potassium: 976mg | Fiber: 5g | Sugar: 2g | Vitamin A: 366IU | Vitamin C: 46mg | Calcium: 36mg | Iron: 2mg
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