I’ve made these sliced, roasted 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
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- 3 pounds potatoes, scrubbed, sliced, and peeled
- 1 medium onion, sliced
- ½ cup butter, melted
- 1 teaspoon salt
- Fresh ground pepper
- ¾ cup chicken broth
- 2 green onions, thinly sliced for garnish
- Preheat oven to 425 degrees F, and lightly grease a 13 x 9 inch baking pan.
- Melt butter, and set aside.
- 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)
- Slice the onion to the same thickness as the potatoes.
- 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.
- Remove from oven and sprinkle with green onion slices.
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