Baked Potato Recipe – They’re peeled potato rounds that are seared until golden brown on the outside then immersed in melted butter, fresh herbs, and chicken broth. Also known as melting potatoes, we then transfer them to the oven to bake until tender and creamy on the inside!
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I’m so excited to share this baked potato recipe with you all! It’s definitely not your average baked potato, but making these garlic rosemary potatoes is just as easy!
Truth be told, when they’re finished they look a bit like scallops!
They’re buttery and soft on the insides, and crispy golden brown on the outside! The buttery herb sauce cooks down as the potatoes bake in the oven, helping to keep them moist and flavorful.
Baked potatoes with rosemary and thyme are an impressive side dish that pairs well with all kinds of main dishes. Whether it’s a fancy New York strip steak or bacon wrapped filet mignon with shrimp, or you just feel like enjoying some crispy, tender, herb-flavored baked potatoes because they are that good!
Recipe Ingredients
- Russet Potatoes: Peeled and cut into 1” rounds. Russets are higher in starch than other types of potatoes so they end up nice and fluffy on the inside while still holding their structure as they bake.
- Garlic Cloves: We’re keeping the garlic cloves whole, but mashing them down with a knife. We just want to infuse the butter with the garlicky flavor as it bakes.
- Salt & Pepper: To taste.
- Avocado Oil: Needed to help sear the potato rounds to get them nice and golden before they even hit the oven.
- Butter: Melted butter infused with herbs and garlic is a great way to disperse the flavor all over the potatoes.
- Thyme & Rosemary: Fresh herbs go hand in hand with butter and garlic. All three go with these garlic rosemary potatoes!
- Chicken Broth: Combined with the melted butter it creates a tasty sauce that gets poured over the potatoes when serving.
How to Bake Potatoes in the Oven
These baked potato rounds with broth basically melt in your mouth and are the best potatoes you’ll ever eat!
Step 1: First, soak the potato rounds in cold water to remove as much of the extra starch as you can. This is a neat trick to use when making baked potatoes of any kind, even french fries! Less starch means crisper results.
Step 2: Next, dry the potatoes with paper towels and season with salt and pepper. Heat oil in an oven-safe skillet (or cast iron skillet) over medium heat and brown the potatoes on both sides for 2-3 minutes, until golden.
Step 3: After, add butter, herbs, and garlic into the skillet, followed by the chicken broth.
Step 4: Next, transfer the skillet to a preheated 350F oven and bake for 35-40 minutes, flipping halfway, until the potatoes are cooked through.
Step 5: Finally, serve potatoes with the extra garlic and herb butter sauce overtop and garnish with a little extra fresh thyme. Enjoy!
Recipe Tips
- Cut the potatoes to the same thickness for even cooking/baking. You don’t want to have some over cooked and some undercooked.
- For a more intense flavor, try using beef broth instead.
- Russet potatoes are great, but you can also use a waxier potato like Yukon Gold potatoes or red potatoes.
- To get a stronger garlic flavor, add more cloves. For a more mild garlic flavor, use fewer cloves. Or omit them completely if you prefer. We love it with lots of garlic cloves! Roasted garlic cloves taste amazing with potatoes.
- You can test whether your potatoes are done by piercing one with a sharp knife. If there is no resistance, they are done.
FAQs
Can I make these vegetarian?
Certainly! You can swap the chicken broth with vegetable broth instead. It will have a more subtle flavor, but definitely doable.
What if I don’t have an oven-safe skillet?
If you don’t have an oven-safe skillet, transfer everything to a rimmed baking sheet or baking dish and place that in the oven. As long as you’re using metal and not glass, the baked potatoes should brown nicely.
Glass doesn’t conduct heat in the same way, so they won’t brown as well.
What to serve with baked potatoes?
Serve these baked potatoes in place of any other potato side dish! On the side of all your grilled meats, steak, lamb, chicken, ham, fish, you name it.
Some of our favorite main dishes to have these potatoes with are this 3-ingredient chuck roast recipe, chicken piccata, or baked BBQ chicken thighs.
Storing & Reheating Leftovers
If you’re lucky enough to have any left, keep them in an airtight container in the fridge for up to 3 days.
Reheat them in the skillet, the microwave, or back in the oven until warmed through.
I dare you not to eat a bowlful all by itself!
Baked Potato with Rosemary & Thyme
Equipment
Ingredients
- 5 large russet potatoes peeled & cut into 1 inch thick rounds
- 20 cloves garlic pressed down with a knife
- salt & pepper to taste
- 2 tablespoons avocado oil
- 5 tablespoons butter
- 4 springs thyme washed
- 2 springs rosemary washed
- 3/4 cup chicken broth
Instructions
- Soak potato in cold water for 20 min to remove extra potato starch.
- Dry off potatoes from water, using paper towels. Season with salt and pepper.
- Preheat the oven to 350F. Using a oven-safe skillet (I like to use cast iron), over medium heat brown potatoes on both sides for 2 to 3 min, or until golden color.
- Add 4 tbsp of butter, 2 spring rosemary, 4 spring thyme, and smashed garlic cloves. Pour in 3/4 cup chicken broth.
- Place the skillet into the oven and bake for 35-40 min, or until potatoes are cooked thru, flipping potatoes once. Pour the butter over potatoes, garnish with fresh thyme and enjoy!
Video
Notes
Nutrition
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