2 lbs Yukon Gold potatoes, scrubbed and sliced 1-inch thick
2 Tbsp extra-virgin olive oil
3/4 tsp salt
1/2 tsp ground pepper
3 Tbsp cold unsalted butter, cubed, divided
1/2 cup lower-sodium vegetable broth
1 tsp grated lemon zest
2 1/2 Tbsp lemon juice
3 medium cloves garlic, minced (1 Tbsp)
1 Tbsp chopped fresh flat-leaf parsley
Position rack in upper third of oven; preheat to 500°F (260°C).
Combine sliced potatoes, 2 tablespoons oil, 3/4 teaspoon salt and 1/2 teaspoon pepper in a large bowl; toss until evenly coated.
Arrange in a single layer in a 9-by-13-inch metal baking pan.
Don't use a glass dish, which could shatter.
Scatter 2 tablespoons cubed butter over the potatoes.
Roast, flipping once using a spatula, until browned, about 30 minutes.
Combine 1/2 cup broth, 2 1/2 tablespoons lemon juice and the minced garlic in a liquid measuring cup.
Carefully add the broth mixture to the pan.
Continue roasting, undisturbed, until the potatoes are very tender and most of the liquid is absorbed, 8 to 10 minutes.
Remove from oven.
Immediately add the remaining 1 tablespoon cubed butter, carefully swirling the pan until the butter is fully melted and emulsified.
Sprinkle with 1 tablespoon parsley and 1 teaspoon lemon zest before serving.
Servings
Serves 6
Nutrition Facts
Nutrition Per Serving - Calories: 185; Total Fat: 8g (Saturated Fat: 4g); Cholesterol: 15mg; Sodium: 310mg; Total Carbohydrates: 27g (Dietary Fiber: 3g, Sugars: 2g); Protein: 3g; Calories from Fat: 72 (39%)
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
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