I'm not sure about you, but this winter weather gives me all sorts of cravings for carbs and fatty food. Just the thought of warm, roasted creamy potatoes makes my heart flutter and stomach grumbling.

I served this golden roasted melting potatoes a few weeks ago with roasted chicken wings and it was simply divine. After punch through the golden, buttery and crispy outside, the soft, warm and creamy insides will almost melt in your mouth.

I can't say this is the easiest recipe, but when done right it is a crowd pleaser that goes with just about anything.


Golden Roasted Melting Potatoes

Ingredients
4 potatoes, washed and peeled
4 tablespoons butter, melted
1 teaspoon dried herbs
3/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup low-sodium chicken broth
2 garlic cloves, minced

Method
Preheat oven to 230C, making sure one of the oven racks is in the upper-middle position. Cut off the rounded edges of the potatoes, then cut the potatoes into 1-inch thick slices.

In a large bowl, toss the potatoes with butter, dried herbs, salt and pepper. Place the potatoes in a single layer in a ceramic or metal baking dish.

Roast the potatoes for 20 to 22 minutes, until the bottoms are browning around the edges.

Remove the baking pan from the oven and flip the potatoes with a flat spatula. Return to the oven and roast for another 15 minutes.

Remove the pan from the oven, flip the potatoes again and add the chicken broth and garlic. Roast once more until the potatoes are tender and the sauce has reduced just slightly, about 15 minutes.

Serve the potatoes with the sauce drizzled over the top.