MELTING POTATOES
Did you know?
The Yukon gold potato is very versatile. You can boil it, fry it and even mash it. In addition, like other potatoes, it is a good source of important nutrients.
One medium Yukon gold potato meets one half of your daily vitamin C needs, and contains nearly twice the amount of vitamin C as a regular baking potato. Vitamin C is an important antioxidant, as it protects your cells from free-radical damage. It also plays a role in the regeneration of other antioxidants such as vitamin E. Vitamin C is used for synthesis of collagen, which helps your body heal wounds.
One medium Yukon gold potato contains 120 calories, and the majority of those calories come from its 26 grams of carbohydrates. One medium Yukon gold potato contains 120 calories, and the majority of those calories come from its 26 grams of carbohydrates.
The Yukon gold potato meets 6 percent of your daily value for iron. Although not significantly high in iron, the vitamin C in the potato helps improve its absorption, and may help you meet your iron needs. 😉
INGREDIENTS
- 2 lb. Yukon Gold potatoes, peeled (optional-leave peel on for more crisp)
- 2 tbsp. butter, melted (optional-cut down to 1 tbsp.)
- 2 tbsp. olive oil
- 2 tbsp. chopped fresh rosemary
- 3/4 tsp. salt
- 1/4 tsp. Pepper
- 1 c. low-sodium chicken broth (optional-organic broth)
- 2 garlic cloves, finely minced
DIRECTIONS
- Preheat oven to 500 degrees F.
- Cut potatoes into ¾”-1” thick slices, and place the slices in a medium bowl. Pour in the olive oil, melted butter and rosemary. Next, season with salt and pepper and toss until evenly combined.
- Lay the potatoes flat, in a single layer, on a 9”x13” metal baking dish, using two dishes if necessary. (Do not use a glass baking dish, as pouring the chicken broth into the hot pan could resulting in the glass cracking.) Bake until the bottom of each potato is golden brown, about 15 minutes.
- Remove the dish from the oven and flip each potato. Bake for another 15 minutes, until the other side of the potato is golden brown.
- Remove dish from oven, pour in chicken broth and sprinkle with garlic. Return to oven to bake until the potatoes are tender and the stock reduces slightly, about another 15 minutes.
- Serve warm with extra sauce drizzled on top.
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