They’re so flavorful from the chicken stock, herbs, and garlic, and they have that texture combination that makes you swoon– they’re perfectly crisp on the outside and soft on the inside and… well, they’re Crispy-Outside Creamy-Inside Garlic Herb Potatoes.
1 1/2 pounds baby Yukon Gold potatoes (baby red potatoes also work well)
1 sprig rosemary
3 sprigs thyme
2 cups low sodium chicken broth, plus 1/2 cup more if necessary
2 tablespoons olive oil
2 tablespoons butter, divided
1 teaspoon kosher salt, plus more for topping
2 cloves garlic, minced
2 tablespoons parsley, finely chopped
- In a 10″ nonstick skillet, arrange the baby potatoes so that they fit together neatly but with a bit extra room. You’ll have to flatten them out later, so they need a little space.
- Add in the rosemary, thyme, chicken broth, olive oil, 1 tablespoon butter, and kosher salt. Heat the pan to high and bring to a boil. Once the broth boils, reduce the heat to medium, add in the garlic, and (almost) cover the skillet, leaving a very small opening for excess steam to escape. Make sure the broth continues to boil for 20 minutes, or until the potatoes are easily punctured with a fork.
- Visit Crispy Outside Creamy Inside Garlic Herb Potatoes @ hostthetoast.com for full instructions.