Browned Franconia Potatoes
Transform your potato side dish game with these irresistible Browned Franconia Potatoes, a harmonious blend of buttery crispness and herb-infused tenderness. This classic recipe features Yukon Gold or Russet potatoes, roasted to golden perfection with a savory medley of garlic, fresh rosemary, and thyme. Sautéed in unsalted butter and olive oil before being slow-roasted in a bath of broth, these potatoes achieve a perfectly caramelized crust while remaining fork-tender on the inside. Perfect for pairing with roasted meats or hearty vegetable mains, these potatoes are an elegant yet comforting addition to any dinner table. Ready in just over an hour, this easy-to-make dish is sure to impress at casual dinners and special occasions alike.
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Recipe Information
Ingredients
- 6 medium potatoes Yukon Gold or Russet potatoes
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 cup Chicken or vegetable broth
- 2 sprigs Fresh rosemary
- 2 sprigs Fresh thyme
- 4 cloves Garlic cloves
- 1.5 teaspoons Salt
- 0.5 teaspoons Ground black pepper
Instructions
Preheat your oven to 400°F (200°C).
Peel the potatoes and cut them into large, uniform chunks, about 2 inches in size. Rinse them thoroughly under cold water to remove excess starch.
In a large ovenproof skillet or roasting pan, heat 2 tablespoons of butter and the olive oil over medium heat until melted and sizzling.
Add the potato chunks to the skillet in a single layer. Cook for 3-5 minutes without stirring, so they begin to brown on one side.
Flip the potatoes to brown the other sides for another 3-5 minutes. Work in batches if necessary to avoid overcrowding the pan.
Season the potatoes evenly with salt and ground black pepper.
Add the chicken or vegetable broth to the pan, along with the rosemary, thyme, and whole garlic cloves (leave the garlic unpeeled for a milder flavor).
Dot the potatoes with the remaining 2 tablespoons of butter. This will help them achieve a rich, browned exterior while roasting.
Transfer the skillet or roasting pan to the preheated oven. Roast the potatoes for 45-50 minutes, turning them gently halfway through cooking to ensure even browning.
Check for doneness by piercing a potato with a fork—it should be tender and golden-brown on the outside.
Remove the skillet from the oven. Discard the rosemary and thyme sprigs. Optionally, squeeze the roasted garlic out of its skin and toss it with the potatoes for added flavor.
Serve immediately as a side dish and enjoy the buttery, crispy goodness of Browned Franconia Potatoes.
Nutrition Facts
Calories |
1471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.3 g | 99% | |
| Saturated Fat | 32.5 g | 162% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 4482 mg | 195% | |
| Total Carbohydrate | 189.1 g | 69% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 7.6 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 198 mg | 15% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 4476 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
