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
Preparation
Heat oven to 450°F. Spray 18x13-inch rimmed pan with cooking spray.
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.
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.
Bake 35 to 40 minutes, turning once, until browned and crispy. Transfer to serving platter; sprinkle with chives.
