4-Ingredient Melting Roasted Potatoes Directions:
Preheat oven to 425°F and lightly grease a 9×13-inch glass baking dish with 1 teaspoon butter.
Slice potatoes into even 3/4–1-inch thick rounds.
Arrange the potato slices in a single snug layer in the prepared dish without stacking.
Drizzle the melted butter evenly over the potatoes and sprinkle evenly with salt.
Bake uncovered on the center rack for 30 minutes until the bottoms begin to brown.
Carefully pour the chicken broth into the dish between the slices so the tops remain browned; the liquid should reach halfway up the potatoes.
Return to the oven and bake uncovered for 30 minutes until the tops are deeply golden and the potatoes are fork tender.
Remove from the oven and rest for 10 minutes to allow the broth to thicken slightly.
Serve 4–5 potato rounds per portion, spooning a small amount of the reduced broth over each serving.
WW Points Calculation
Yukon Gold potatoes – 0.00
Land O Lakes Light Butter (4 tablespoons total including greasing) – 12.00
Swanson 99% Fat Free Low Sodium Chicken Broth – 0.00
Kosher salt – 0.00
Points Information:
Total Points: 12.00
Servings: 6 servings (approximately 4–5 potato rounds per serving, about 5 oz cooked weight each)
Points per serving: 2.00
Nutrition Information
Calories: 185
Fat: 4g
Protein: 4g
Carbohydrates: 34g
Sugar: 2g
Sodium: 390mg
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