Savory Roast Potatoes

 

These are the potatoes that I made with the chicken that I posted on Tuesday.  This is a recipe that I make often when I am making chicken or meat where there will not be any gravy.  The potatoes soak up the butter and broth while they are baking and are so good.

This dish is also very versatile.  Either chicken or beef broth may be used, although the beef broth will make the potatoes a brownish color.  Any low salt seasoning desired may be sprinkled over the potatoes. Spice Islands Garlic/Herb Grinder is very good. The broth provides plenty of salt.  The paprika provides a pretty color.

The potatoes may be halved, quartered, or cut into chunks, depending on the length of time needed for whatever else they are being cooked with.  These may also be cooked at whatever temperature is needed.

The original recipe called for 1 can of condensed chicken broth.  I now use homemade double-strength broth that I either make by cooking down 3 cups of homemade broth to 1 1/2 c. or by mixing 1 1/2 c. water with 1 T. Better than Bouillon Chicken Broth Base.  Generally the latter as it is much quicker.

Savory Roast Potatoes

9 (4-inch or so) potatoes, peeled and halved (this is the amount I can get in a 9x13-inch glass baking dish)
1/3 c. butter
1-2 t.  low salt seasoning of choice-Mrs. Dash, herb blends, Italian seasoning, etc.
1 t. or so paprika
1 1/2 c. water
1 T. Better than Bouillon Chicken or Beef Broth Base or other broth base

Heat oven to 350 degrees.  Place butter in baking dish and put  in oven to melt.  Peel and halve the potatoes.  Roll potatoes in the melted butter and place in dish.  Sprinkle liberally with chosen seasoning and paprika.  Bake uncovered 30 minutes.  Mix water and broth base together well.  Pour over potatoes.  Cover and bake another 30 minutes to 1 hour or until done.  Remove to serving dish, pouring any liquid left in baking dish over the potatoes.  Makes 6-8 servings.