Melt-in-Your-Mouth Potatoes: Balsamic-Rosemary Butter Recipe Inside
On
20/10/2024Reading time:
8 min
Summary:
These Balsamic-Rosemary Butter Melting Potatoes are the ultimate side dish—crispy on the outside, creamy on the inside, and packed with flavor. Roasted to perfection with a tangy balsamic glaze and fragrant rosemary, they’re easy to make and guaranteed to impress! Perfect for pairing with your favorite main dishes.
Balsamic-Rosemary Butter Melting Potatoes
These melting potatoes live up to their name by using a method that mixes high-heat roasting with braising, creating a crispy exterior and a delightfully creamy interior. As they cook, the broth reduces, leaving a sweet and tangy glaze. Pair them with roasted chicken or pork and a fresh side salad for a perfect dinner.
Ingredients
2 pounds Yukon Gold potatoes, unpeeled, cut into 1-inch-thick slices
2 tablespoons unsalted butter, melted
2 tablespoons extra-virgin olive oil
2 teaspoons chopped fresh rosemary
3/4 teaspoon salt
1/2 teaspoon ground pepper
1/2 cup lower-sodium vegetable broth
3 tablespoons balsamic vinegar
2 teaspoons honey
Directions
1. Position rack in upper third of oven; preheat to 500°F.
Toss potatoes, butter, oil, rosemary, salt and pepper in a large bowl until evenly coated. Arrange in a single layer in a 9-by-13-inch metal baking pan (do not use a glass dish). Roast, flipping once, until browned, about 30 minutes.
Combine broth, vinegar and honey in a small bowl. Carefully add the broth mixture to the pan. Continue roasting, undisturbed, until the potatoes are very tender, most of the liquid is absorbed, and the vinegar has thickened slightly, 12 to 14 minutes