The name for these spuds hints at their creamy interior. Roasting these melting potatoes at high heat ensures they get crunchy on the outside. Then, adding a little broth at the end allows the potatoes to absorb the liquid, making the insides extra moist.

Adam Dolge
Source: EatingWell Magazine, April 2020

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Recipe Summary

active:
25 mins
total:
1 hr 10 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position rack in upper third of oven; preheat to 500 degrees F.

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  • Toss potatoes, butter, oil, thyme, rosemary, salt and pepper in a large bowl. Arrange in a single layer in a 9-by-13-inch metal baking pan. (Do not use a glass dish, which could shatter.) Roast, flipping once, until browned, about 30 minutes.

  • Carefully add broth and garlic to the pan. Continue roasting until most of the broth is absorbed and the potatoes are very tender, about 15 minutes more. Serve hot.

Nutrition Facts

206 calories; protein 3.3g 7% DV; carbohydrates 28.1g 9% DV; exchange other carbs 2; dietary fiber 2.4g 10% DV; sugars 0.4g; fat 8.5g 13% DV; saturated fat 3g 15% DV; cholesterol 10.2mg 3% DV; vitamin a iu 140IU 3% DV; vitamin c 1.3mg 2% DV; folate 0.6mcg; calcium 11.7mg 1% DV; iron 0.2mg 1% DV; magnesium 1.4mg 1% DV; potassium 841.9mg 24% DV; sodium 315.1mg 13% DV.