- Adjust oven rack to lowest position. Heat oven to 350 degrees.
- With motor running, drop garlic through the feeder tube of a food processor to mince. Scrape down sides of bowl. With motor running, add oil through feeder tube; continue to process. Transfer to a small bowl, stir in thyme and set aside. Switch to the slicing blade and slice the potatoes (or thinly slice them with a knife).
- Brush a little of the garlic oil over the bottom of a 9-by-13-inch (or similar size) baking dish. Make 4 layers in this order: potatoes, a generous brushing of the oil, a sprinkling of salt and pepper. Slowly add broth at one corner to avoid washing off garlic and herbs.
- Bake until most of the broth has been absorbed, about 45 minutes. To brown, move pan to middle rack and broil until spotty brown, about 5 minutes.
- Let rest so potatoes continue to absorb liquid, about 10 minutes. May be made ahead, held at room temperature while roast cooks, then reheated.
- Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Per Serving: 203 calories; 9.5 27 3.2 0 9 Full nutrition
ReviewsRead all reviews 5
Didn't like this one bit. Ate a few bites and that was it. Reminded me of when years ago, I made mashed potatoes with chicken broth. Remember those ads that said replace your water with chicken ...
This recipe is absolutely delicious! I used homemade chicken broth, which might be what made it so good. The garlic/thyme seasoning with the olive oil makes it a great side-dish for any Italia...
We really liked these potatoes. We did not think that they were oily at all. I did reduce the recipe to make for 4 servings so maybe that would make a difference, don't see how but you never k...