Layered Roast Potatoes with Onions
I served this side dish with the chicken quarters. It is a bit different than your typical roast potatoes- I love pairing them with onions and thyme..
- 2 tablespoons butter, divided
- 1 tablespoon extra virgin olive
- 2 yellow onions, sliced
- 3 garlic cloves, grated
- 1 tablespoon fresh thyme, chopped
Heat a non stick pan with one tablespoon butter and olive oil. Add the onions, garlic and thyme. Saute on medium heat for about 5 minutes till the onions are soft. Turn heat off and set aside.
- 4 Yukon gold potatoes, peeled and sliced thin
- 1 oven proof pan (I used a 8X8 roasting pan)
- Salt
- 1 cup chicken broth or vegetable broth
Preheat oven to 325 degrees
Line the pan with half of the onions, spreading them well. Add half of the potatoes, sprinkle with some salt. Add the rest of the onions on top and finish off with the remaining potatoes. Pour the chicken broth over the potatoes. Sprinkle with salt and dot with the remaining butter on top. Cover with foil and roast for an hour. Take the cover off and bake for another 30 to 45 minutes till the potatoes are golden brown and crispy on top.
