These potatoes are seared on both sides so they turn out golden and crispy. And broth is added near the end of the cooking time so the insides are soft and "melty"!
2 lbs potatoes, sliced in 1/2 - 3/4" rounds
1/4 cup melted butter
1 tsp dried rosemary
1 tsp salt
1/2 tsp pepper
1/2 tsp smoked paprika
1 cup chicken broth or Lowney's chicken bouillon powder
4 tsp minced garlic
Toss the potatoes with the melted butter, rosemary, salt, pepper and smoked paprika. Once the cold potatoes hit the melted butter the butter starts to set again, but no worries... just smear it on and it'll melt as soon as it goes in the oven.
Add the broth and garlic. I used Lowney's chicken bouillon powder in place of actual broth so I cut back the salt as this is salty enough on it's own. But it does give an extra punch of flavour!
Return to the oven for a final 10-15 minutes until the potatoes have absorbed most of the liquid.
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