- 4
- 10 mins
- 50 mins
Ingredients
- 2-1/2 pounds russet potatoes, peeled and cut into large chunks
- 2 tablespoons butter, melted
- 2 tablespoons olive oil
- 1 envelope dry onion soup mix
- 1/4 teaspoon freshly cracked black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon Cajun seasoning, or to taste, optional
- 1 teaspoon of dried rosemary, crushed
- 1/2 teaspoon of dried thyme, crushed
- 1-1/2 cups chicken broth
Preparation
Step 1
You can be thin & wrinkly, or you can have another bowl of banana pudding and fluff that stuff out!
How to Make Banana Pudding
How to Make Gravy
Pour an inch of cold water in the bottom and this butter keeper will keep your real butter on the counter, soft and fresh and ready to use. I love mine!
These potatoes are the perfect accompaniment to many main dish meats, poultry or pork dishes. Tossed in a mixture of herbs, butter and olive oil, and onion seasoning, roasted on a sheet pan, and deglazed with broth for a tasty finishing sauce.
I make mine just a tad bit different, adding a little more herbs and seasonings, along with the classic onion soup mix that made these famous, which by the way, if you happen to object to using, there are hundreds of copycat recipes on the internet you can use to make a homemade version, including mine that is included below. I also like to borrow from a classic dish called pommes fondantes ("melting potatoes"), deglazing the potatoes with chicken broth to turn that base into a nice finishing sauce.
These potatoes are divine and we've got just enough leftover, so that I already have a side dish ready for our next dinner. Here's how to make them.
Yield:
, peeled and cut into large chunks
, melted
dry onion soup mix
Preheat oven to 425 degrees F. Line a rimmed baking sheet with aluminum foil; set aside. Peel potatoes and hold in a bowl of salted water. In a separate large bowl, whisk together the melted butter, olive oil, onion soup mix, pepper, garlic powder, Cajun seasoning, rosemary and thyme.
Drain potatoes and add to seasoning mix; toss. Transfer to single layer on baking sheet and roast at 425 for 20 minutes, remove from oven and toss, returning to oven for another 10 minutes. Carefully add chicken broth around the potatoes to deglaze the pan, and continue cooking another 5 to 10 minutes, or until potatoes are fork tender. Taste, adding salt and pepper if needed and transfer to serving bowl, pouring pan sauce over potatoes.
You can also use red skinned or Yukon gold potatoes without peeling them. For a homemade packet of homemade onion soup mix use 3 tablespoons dried onion flakes, 1 tablespoon beef base (like Better than Bouillon) or 2 tablespoons granular beef bouillon, 2 teaspoons onion powder and 1/4 teaspoon seasoned salt (like Lawry's).
Caramelized Pommes Fondantes ("Melting" Potatoes):
Typically boiled and then finished in a skillet, the oven is a great way to shortcut the process for pommes fondantes. Try to find baby Yukon gold potatoes, if possible, cutting into 1-inch rounds. There is no need to peel those. Otherwise select smaller russets, or halve lengthwise before slicing.
Increase oven to 500 degrees in order to caramelize the potatoes on cut sides, and prepare as above, except after tossing, place directly on sheet pan (without foil). Use a metal spatula to flip potatoes over at the first 15 minutes interval, then after another 15, flip once more. Add chicken broth and continue cooking until fork tender. May also be pan prepared in a cast iron skillet.
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Mason Jar Shaker
Love these! Stretches to twice the size to preserve cut fruit & veggies, cover cups & reseal opened cans.
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