This potato side dish is a perfect accompanyment to any roasted
meat. Try it alongside our Herb-Crusted
Leg of Lamb for a special Easter dinner.
- 12-15 new potatoes, halved
- 6 cups chicken broth or water
- ¼ cup melted butter
- 1 tsp granulated garlic
- 3 tsps chopped rosemary
- salt and black pepper to taste
Preheat oven to 400°F. In a saucepan, blanch potatoes in chicken
broth over medium-high heat for approximately 5 minutes then drain.
In a mixing bowl, toss potatoes with butter, garlic, rosemary, salt
and pepper. Arrange potatoes on a baking sheet. Bake 15-20 minutes
or until golden brown and tender.