Roasted Sliced Potatoes

Roasted Sliced PotatoesI’ve made these potatoes dozens of times for multiple special occasions, and people always love them.  They’re not fancy, but they’re simply delicious.  They’re also really versatile because they compliment everything.  So whether I’m making a fancy meal for guests or a weeknight dinner for family, they always deliver.
Roasted Sliced Potatoes

Roasted Sliced Potatoes
Serves 8
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Prep Time
15 min
Cook Time
1 hr
Prep Time
15 min
Cook Time
1 hr
Ingredients
  1. 3 pounds potatoes, scrubbed, sliced, and peeled
  2. 1 medium onion, sliced
  3. ½ cup butter, melted
  4. 1 teaspoon salt
  5. Fresh ground pepper
  6. ¾ cup chicken broth
  7. 2 green onions, thinly sliced for garnish
Instructions
  1. Preheat oven to 425 degrees F, and lightly grease a 13 x 9 inch baking pan.
  2. Melt butter, and set aside.
  3. Scrub, peel, and slice potatoes as thinly as you can. I use a mandolin for this. (I like to use red potatoes, and don’t peel them, but if I use russets, I remove the peels)
  4. Slice the onion to the same thickness as the potatoes.
  5. In a large mixing bowl, combine sliced potatoes, onions, melted butter, salt and pepper. Toss until evenly coated. Spread evenly in prepared baking dish, and drizzle broth over top. Cover with foil, and bake at 425 degrees for 30 minutes. Remove foil, and continue baking for another 30 minutes or until broth is absorbed and potatoes are tender inside with a crispy crust.
  6. Remove from oven and sprinkle with green onion slices.
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Preheat oven to 425 degrees F, and lightly grease a 13 x 9 inch baking pan.

Preheat oven to 425 degrees F, and lightly grease a 13 x 9 inch baking pan.

Melt ½ cup butter set aside.

Melt
½ cup butter
set aside.

Scrub 3 pounds potatoes If I'm using red or yukon gold potatoes, I don't peel them, but if I use russets, I remove the peels. It's up to you. I've made this recipe with all varieties of potatoes, and it always turns out great.

Scrub
3 pounds potatoes
If I’m using red or yukon gold potatoes, I don’t peel them, but if I use russets, I remove the peels. It’s up to you. I’ve made this recipe with all varieties of potatoes, and it always turns out great.

I like to use my mandolin to slice the potatoes, but you can use a food processor or a knife. Keep all the slices as close to the same thickness as you can. This will help them cook evenly.

I like to use my mandolin to slice the potatoes, but you can use a food processor or a knife. Keep all the slices as close to the same thickness as you can. This will help them cook evenly.

In a large mixing bowl, combine 3 pounds potatoes, scrubbed, sliced, and peeled 1 medium onion, sliced I try to slice the onion to the same thickness as the potatoes.

In a large mixing bowl, combine
3 pounds potatoes, scrubbed, sliced, and peeled
1 medium onion, sliced
I try to slice the onion to the same thickness as the potatoes.

Sprinkle with ½ cup butter, melted 1 teaspoon salt Fresh ground pepper

Sprinkle with
½ cup butter, melted
1 teaspoon salt
Fresh ground pepper

Toss until evenly coated, and ...

Toss until evenly coated, and …

... spread evenly in prepared baking dish.

… spread evenly in prepared baking dish.

Drizzle top with ¾ cup chicken broth

Drizzle top with
¾ cup chicken broth

Cover with foil, and bake at 425 degrees for 30 minutes.

Cover with foil, and bake at 425 degrees for 30 minutes.

Remove foil, and continue baking for another 30 minutes or until broth is absorbed and potatoes are tender inside with a crispy crust.

Remove foil, and
continue baking for another 30 minutes or until broth is absorbed and potatoes are tender inside with a crispy crust.

Remove from oven and sprinkle with green onion slices.

Remove from oven and sprinkle with green onion slices.

Serve immediately.

Serve immediately.

You'll love them.

You’ll love them.