French-style “melting potatoes” are the greatest brunch potatoes you can make – crispy on the outside and fluffy on the inside.
- 2 pounds potatoes (about 4 medium), peeled and cut into 3/4-inch slices
- 1/4 cup neutral oil, like avocado, refined coconut, or organic canola* (see note below)
- 2 small sprigs rosemary, chopped (you can sub with thyme)
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground pepper
- 1 cup vegetable broth
- 8 garlic cloves, peeled and halved
- Heat the oven to 500ºF.
- In a large bowl, combine the potatoes, oil, rosemary, salt, and pepper. Toss to coat.
- Arrange on a standard rimmed baking sheet in a single layer; drizzle any oil left in the bowl on the potatoes.
- Roast until the bottoms are deeply golden, 15 to 20 minutes, then flip, and roast to brown the other side (about another 10 minutes). If the potatoes feel stuck and are reluctant to flip, return them to the oven for another 5 minutes before trying again; they will release when they’re ready.
- Carefully pour the broth on the baking sheet and scatter the garlic cloves around. Continue roasting until all the liquid has evaporated, 10 to 15 minutes.
1/4 cup seems like a lot, but don’t worry – most of it will stay behind in the baking sheet. Don’t skimp on the oil – otherwise your potatoes may stick and not get sufficiently brown.
- Serving Size: 1/4 of the recipe
- Calories: 215
- Fat: 7.2 g
- Carbohydrates: 35 g
- Fiber: 5.4 g
- Protein: 3.8 g
Keywords: melting, potatoes, brunch, french, rosemary