Greek salad baked potatoes
Delight your taste buds with these flavorful Greek salad baked potatoes. Enjoy a fusion of Mediterranean flavors in every bite!
Ingredients:
- 910g Yukon Gold potatoes, peeled and cut into 1-inch slices
- 2 tablespoons butter, melted
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- ¾ teaspoon salt
- ½ teaspoon ground pepper
- 1 cup low-sodium vegetable broth or chicken broth
- 5 cloves garlic, peeled and smashed
Instructions:
- Place the oven rack in the upper third of the oven and preheat it to 500°F.Mix together diced potatoes, melted butter, olive oil, thyme, rosemary, salt, and pepper in a large bowl. Spread them out in a 9-by-13-inch metal baking pan in a single layer. (Avoid using a glass dish to prevent potential shattering.) Roast the potatoes, turning them over once, until they are nicely browned, typically around 30 minutes.Recipe Photo: Caitlin Bensel, Culinary Styling: Emily Nabors HallGently pour broth and minced garlic into the pan with the roasted potatoes. Continue roasting until the potatoes are very tender and most of the broth is absorbed, which takes about 15 minutes more. Serve the dish hot.Photography by: Brie Goldman, Food Styling by: Holly Dreesman, Prop Styling by: Gabriel Greco
Summary:
- Calories: 882 kcal
- Fat: 17 g
- Protein: 25 g
- Carbs: 164 g
- Potassium: 3938 mg
- Magnesium: 222 mg