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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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epicurious Ingredients:
2 lbs boiling potatoes |
5 tablespoons unsalted butter, melted |
1/2 cup reduced-sodium chicken broth |
Directions:
1. Preheat oven to 425°F with rack in middle.
2. Peel potatoes and thinly slice (about 1/16 inch thick), then toss with butter, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
3. Spread evenly in a 2-quart shallow baking dish and add broth.
4. Cover tightly with foil and bake 30 minutes.
5. Uncover and bake until top is well-browned and most of stock is absorbed, 30 to 35 minutes more.
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