Roasted Buttered Potatoes
The Versatile Side Dish
These Roasted Buttered Potatoes are one of those simple, comforting side dishes that always steal the show yet pair perfectly with just about any weeknight dinner or holiday meal. Russet potatoes are baked low and slow in a savory chicken bouillon broth with plenty of butter, garlic salt, onion powder, and spices until they’re tender then uncovered to get those golden, slightly crisp tops in an easy recipe that has a lot of flavor.
I try to have some sort of a hot meal waiting for Mister Tipsy when he gets home from work every night. It can be hard to make meals that I can eat at a reasonable dinner time that are also fresh tasting when he gets home from work at eleven at night.
These Roasted Buttered Potatoes are a recipe that taste as good reheated as they do when they first come out of the oven. In fact, they’ve become Mister Tipsy’s “tied for first place” favorite potatoes.
The other potatoes that he likes are the Weeknight Baked Potatoes. Both of these potato recipes are perfect as a side dish to any protein.
If I am being completely honest, you can eat these as a complete meal if you wanted to. They are very flavorful and nourishing.
I personally like to serve them alone side my Best Pork Chop Recipe. They do go with chicken and beef as well, though.
The WORST picture for the BEST recipe
When I made these the other day and shared them to my Instagram stories, people were asking for the recipe. I have not had time to make them again to photograph them in a better light nor have I had time to style them.
I will make them again soon and take a better picture, but you can see that they do look flavorful.
Liquid In The Pan
When you are making these for the first time, you want to make sure to check them halfway through cooking to make sure the liquid is not all evaporated out. When these are completely done cooking, there should still be SOME liquid left in the baking dish.
If you check them the first time you make them and there is no liquid, you can add a little more. The reason for roasting these covered is to keep the liquid IN and absorbing into the potatoes.
The Broth
I like to use this Better Than Bouillon brand roasted chicken variety for this recipe. You can use a veggie broth if you want to make these vegetarian.
Reminder that this product IS salty, so you may want to use it sparingly the first time. You may also want to reduce the garlic salt that you use to initially season the potatoes.
Roasted Buttered Potatoes Recipe
These roasted buttered potatoes are made with tender russet potato chunks baked in a savory chicken bouillon broth, butter, garlic salt, onion powder, paprika, and a touch of white and black pepper. Covered and baked until perfectly soft, then uncovered to let the tops turn golden and slightly crisp. They soak up all that rich, buttery flavor. Finished with a sprinkle of dried parsley, this is an easy, comforting side dish that goes with just about any meal.
Ingredients
- 4 to 6 medium russet potatoes, washed, peeled, and cut into approximately 2 inch chunks
- Garlic salt, to taste
- About 1 teaspoon or less white pepper
- 1/2 to 1 teaspoon black pepper
- 1/2 to 1 teaspoon paprika, depending on taste
- 2 teaspoons onion powder
- 1 tablespoon chicken bouillon
- 1 1/2 cups hot water
- 6 tablespoons butter, cut into pieces
- Dried parsley, for finishing
Instructions
- Preheat the oven to 350°F.
- Add the potatoes to a 9 x 12 baking dish. Season generously with garlic salt, white pepper, black pepper, paprika, and onion powder, tossing lightly to coat.
- Dissolve the chicken bouillon in the hot water and pour it evenly over the potatoes. Scatter the butter pieces evenly over the top.
- Cover the dish tightly with foil and bake for 1 hour. Remove the foil and continue baking for an additional 15 to 20 minutes, until the tops of the potatoes are golden brown.
- Finish with a sprinkle of dried parsley before serving.
Tipsy Tip
The first time you make these, check the potatoes about halfway through the covered baking time. Every oven and baking dish cooks differently, and this helps prevent over browning or uneven cooking. There should still be some liquid in the pan when these are done.