- 5 large potatoes, peeled and sliced
- 1 cup chicken stock
- 1 teaspoon garlic powder
- Pepper to taste
- 4 tablespoons butter
- Place potatoes in a greased 13-in. x 9-in. baking pan. Combine chicken stock, garlic powder and pepper; pour over potatoes. Dot with butter. Cover and bake at 400° for 1 hour and 15 minutes. Remove cover during last 15 minutes to brown. Yield: 4-6 servings.
Originally published as Roasted Potatoes in Taste of Home October/November 1993, p47
Reviews for Roasted Potatoes(1)
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Reviewed Jan. 15, 2013
This recipe was ok...it was quick and easy to prepare, but the potatoes really stuck to the dish even though I greased it very well and they didn't get brown or crispy like I expected them too.