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Prep Time15min
Total1hr25min
Servings10
Ingredients6
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Ingredients
20
baby red or yellow potatoes (1 1/2 to 2 inches in diameter)
1
carton (32 oz) Progresso™ vegetable broth
1/2
cup butter, melted
3
cloves garlic, finely chopped
1/2
teaspoon salt
2
tablespoons finely chopped chives
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Instructions
Step
1
Heat oven to 450°F. Spray 18x13-inch rimmed pan with cooking spray.
Step
2
In 5-quart Dutch oven, mix potatoes and broth; heat to boiling over high heat. Reduce heat to low; simmer 30 to 35 minutes or until potatoes are tender when pierced with fork; drain, reserving broth for another use if desired. Shake pan with potatoes over low heat to dry. Remove from heat.
Step
3
In small bowl, mix melted butter and garlic. Pour 1/4 cup of the butter mixture over potatoes; toss to coat thoroughly. Place potatoes in pan. Use bottom of glass or measuring cup to flatten each potato to about 1/2-inch thickness. Drizzle top with remaining butter mixture; season with salt.
Step
4
Bake 35 to 40 minutes, turning once, until browned and crispy. Transfer to serving platter; sprinkle with chives.
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Don’t worry if some of the potatoes break apart during the flattening process. They will still be good.
A little grated Parmesan cheese also makes a nice garnish, in addition to the chives.
The broth that’s been drained from the cooked potatoes can be used for soup, casseroles or another purpose.
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