Balsamic Rosemary Butter Melting Potatoes
These melting potatoes earn their name with a technique that combines high-heat roasting and braising for a crispy outside and a wonderfully creamy texture inside. The broth cooks off, leaving behind a sweet and tangy coating. Serve them with roasted chicken or pork and a side salad for dinner.
Ingredients
- 2pounds yukon gold potatoes, unpeeled, cut into 1-inch-thick slices
- 2 tablespoons unsalted butter, melted
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons chopped fresh rosemary
- 3/4 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/2 cup lower-sodium vegetable broth
- 3 tablespoons balsamic vinegar
- 2 teaspoons honey