2 pounds Yukon Gold potatoes, peeled and sliced 1 inch thick
2 tablespoons butter, melted
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh rosemary, plus more for garnish
¾ teaspoon salt
½ teaspoon ground pepper
¾ cup low-sodium vegetable broth or chicken broth
¼ cup lemon juice
2 tablespoons sliced garlic
Position rack in the upper third of the oven; preheat to 500 degrees F.
Toss potatoes, butter, oil, rosemary, salt, and pepper in a large bowl. Arrange the potatoes in a single layer in a 9-by-13-inch metal baking pan. (Don’t use a glass dish, which could shatter.) Roast, turning once until browned, about 30 minutes.
Carefully add broth, lemon juice, and garlic to the pan. Continue roasting until most of the liquid is absorbed and the potatoes are very tender, 10 to 12 minutes more. Garnish with additional rosemary, if desired.
Serving Size: 3/4 Cup
199 calories; protein 3.4g 7% DV; carbohydrates 28.7g 9% DV; dietary fiber 3.5g 14% DV; sugars 1.8g; fat 8.5g 13% DV; saturated fat 3.1g 15% DV; cholesterol 10.2mg 3% DV; vitamin a iu 133.5IU 3% DV; vitamin c 34.7mg 58% DV; folate 25.4mcg 6% DV; calcium 29.7mg 3% DV; iron 1.4mg 8% DV; magnesium 36.8mg 13% DV; potassium 670.5mg 19% DV; sodium 318.6mg 13% DV; thiamin 0.1mg 13% DV.