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Stock Roasted Red Potatoes

Stock Roasted Red Potatoes

Stock Roasted Red Potatoes

Potatoes that are roasted in stock are melt in your mouth fabulous! They become richly infused with delicious flavor and go with everything. I love to make these with creamy red or gold potatoes but this is a great way to prepare any variety of potato for sure.

Stock Roasted Red Potatoes

Try using different stocks to infuse the potatoes too. Beef, vegetable or ham stocks can add a lot of variety to this simple dish. You can serve it over and over again and it can be uniquely different every time.

I like recipes that are versatile. With this method, you can change the potatoes and/or stock to suit whatever protein you choose to serve it with to really bring a meal together harmoniously.

You can also make it on the fly with whatever you happen to have in your pantry. I guarantee it will be delicious.

Stock Roasted Red Potatoes

Stock roasted potatoes are a simple comforting side dish that you can serve casually every day from the roasting pan but you can also elevate them to culinary elegance by plating them with some extra fresh herbs.

Just like your favorite jeans, you can dress these up or down and they will still be comfortable!

A squeeze of lemon is a tasty addition, especially if you are serving these scrumptious spuds alongside fish or lamb.

Super Fast Garlic Red Chard

I make a lot of my own stock but if you don't have any of the home made stuff don't sweat it. Use a good soup base like Better Then Bouillon or Minor's brand and your potatoes will be divine.



Stock Roasted Red Potatoes

Stock Roasted Red Potatoes


5 medium red potatoes ( any variety potato will be yummy)

2 tablespoons olive oil

1 1/4 cup chicken stock (beef, ham or vegetable stock would be delicious too)

1/8 teaspoon crushed dried thyme leaves

1/8 teaspoon crushed dried tarragon leaves

1/8 teaspoon garlic powder

salt & pepper to taste

3 tablespoons chopped chives or scallions to garnish


Preheat an oven to 375 degrees.

Scrub the potatoes well and cut them in half. Place them cut side down in a shallow baking dish that has been drizzled with olive oil.

Season them with the crushed dried herbs, garlic powder, salt and pepper then pour the stock around the potatoes.

Spray the tops of the potatoes lightly with spray oil, then bake at 375 degrees until the stock has been nearly absorbed and evaporated. About 1 hour.

Gently turn the potatoes over in the pan with a spatula, they will be very soft. Sprinkle with chives and serve.