Not really sure what to call these – the original calls them BBQ potatoes, but they’re not barbecued, they’re oven baked, and calling them broth-baked butter garlic potatoes just seems unnecessarily long, however accurate. So, simple oven potatoes these are. 😛 Threw them in after watching the 50th yesterday, and they were quick, simple, and delicious. This recipe is going to be vague, too, as I didn’t really measure anything out, but this is one of those recipes where that’ll work well.
- 1.5 lbs potatoes, peeled (I went with reds)
- garlic powder
- chicken stock
- salt and pepper
Get a 9 inch cake pan, and pour your chicken stock into it, enough that it’s about a third of the way full. Sprinkle however much garlic powder you want on top of it, and let it sit. Preheat your oven to 350 (mine was at 325 bc it runs hot).
Meanwhile, peel your potatoes, and fit them into the pan so that they fit pretty snugly together (see pic 2). Sprinkle salt and pepper on top of them, and then add some little slices of butter on top of each potato (see pic 3).
Throw the potatoes in the oven for about 40 minutes, until they’re fork-tender. You can let it run for longer if you want a crispier bottom like in the original recipe, but these were pretty tender and tasted fantastic after 40 minutes.