Preheat oven to 500. Peel and slice potatoes 1 inch thick. Toss
potatoes with butter, thyme, oregano, salt, and pepper.
Coat 9 x 13 casserole dish with cooking spray. Arrange potatoes in
dish, cut side down. Bake 20 minutes. Flip potatoes, bake 15 more
minutes.
In large measuring cup, combine chicken stock, garlic, lemon zest,
and lemon juice.
Remove potatoes from oven. Flip again, and pour mixture over
potatoes evenly. Return to oven uncovered, and bake for another 15
to 20 minutes, or until liquid is absorbed. Remove from oven. Let
cool 5 minutes before serving.
Originally Submitted
11/23/2019
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