Oven Roasted Yukon Gold Potatoes with Onions
rab 6 simple ingredients and make these Oven Roasted Yukon Gold Potatoes. Hasselback-style Yukon gold potatoes rest on a bed of onions, garlic and herbs. Then, they're covered in chicken broth and baked in the oven until crispy on the outside and tender on the inside. Perfect for anything from basic weeknight dinners to elegant occasions.
Ingredients
- 1 Vidalia onion (thinly slices)
- 6 Yukon potatoes (about 2 pounds, peeled)
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 1 tablespoon fresh thyme
- Salt and pepper
- 2 ½ cups chicken broth
Instructions
- Preheat the oven to 400º.
- Add sliced onions to the bottom of a baking dish.
- Peel the potatoes. Make several slices almost all the way through the potatoes, stopping before you reach the bottom of the potato so that the potato is sliced but still intact. Place on top of the onions.
- Drizzle a little olive oil over the tops of the potatoes. Add the garlic, thyme, and salt and pepper to the tops of the potatoes, letting some get down into the slices.
- Pour the chicken broth over the potatoes and onions. Cover with aluminum foil and bake for 1 hour, basting with the chicken broth about half way through. Remove the aluminum foil and check to see if the potatoes are tender with a fork. If not, continue to cook, covered. If tender, remove foil and return to the oven for about 5 minutes. The chicken broth should be mostly absorbed.
Barbara's Notes + Tips
- The cooking time will vary depending on the size of the potatoes.
- If using a russet potato, you will need to adjust the cooking time.
Nutrition
Calories: 178kcal | Carbohydrates: 35g | Protein: 5g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 378mg | Potassium: 810mg | Fiber: 4g | Sugar: 5g | Vitamin A: 61IU | Vitamin C: 38mg | Calcium: 42mg | Iron: 2mg
