How to Make Broth-Roasted Potatoes

These broth-roasted potatoes will melt in your mouth! They are both healthy and delicious and make a fantastic dinner side dish. These potatoes are definitely a comfort food and they will go fast! Whenever I make them I can’t stop eating them and we barely have enough to serve, there are never leftovers! This easy no-fuss recipe takes only a few minutes to prep before baking. I like to use vegetable bouillon cubes to make the broth and I heat 2 cups of water in the microwave and then use a muddler to dissolve the cubes. You could also use your favorite canned broth.

Broth-Roasted Potatoes Ingredients

2 russet potatoes
4 tbsp extra virgin olive oil
3 tsp Italian seasoning
1/8 tsp fresh ground pepper
2 cups low-sodium vegetable stock
1/2 tbsp minced garlic

Instructions

1. preheat oven to 425° 
2. leaving the skins on cut the potatoes into 1/2-inch round slices and place face down into a glass baking dish
3. mix remaining ingredients together and pour over potatoes
4. bake for 20 minutes and flip, bake 20 more minutes and flip, bake for 15-20 more minutes, add a small amount of water to the pan if needed to keep the potatoes moist (there should always be a little liquid in the pan while they are cooking)
5. remove from oven and serve!

Tips: use a spoon to pick up the potatoes and place them onto dinner plates, pour some of the broth over top of the potatoes

If you like this recipe you will love this one too: How to Make Oven-Roasted Potatoes with Onions

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