Sure, how about this: Potatoes infused with balsamic and rosemary, cooked in butter until tender

These potatoes, aptly named “Balsamic-Rosemary Butter Melting Potatoes,” achieve their delightful texture through a clever cooking method that combines high-heat roasting with braising. This technique results in a crispy exterior and a creamy, tender inside. As they cook, the broth evaporates, leaving behind a sweet and tangy glaze that coats the potatoes perfectly

Image credit: ROBBY LOZANO, FOOD STYLIST: JASMINE SMITH, PROP STYLIST: TUCKER VINES

To make these flavorful potatoes, you’ll need:

2 pounds of Yukon Gold potatoes, sliced into 1-inch-thick pieces
2 tablespoons of melted unsalted butter
2 tablespoons of extra-virgin olive oil
2 teaspoons of chopped fresh rosemary
3/4 teaspoon of salt
1/2 teaspoon of ground pepper
1/2 cup of lower-sodium vegetable broth
3 tablespoons of balsamic vinegar
2 teaspoons of honey

Start by preheating your oven to 500°F and positioning the rack in the upper third.

In a large bowl, toss the potato slices with the melted butter, olive oil, chopped rosemary, salt, and pepper until evenly coated. Arrange them in a single layer in a 9-by-13-inch metal baking pan (avoid using glass).

Roast the potatoes in the preheated oven, flipping them once, until they turn golden brown, which usually takes about 30 minutes.

While the potatoes are roasting, mix the vegetable broth, balsamic vinegar, and honey in a small bowl.

Carefully pour this mixture over the potatoes in the pan. Then, continue roasting the potatoes without disturbing them until they become very tender, most of the liquid is absorbed, and the vinegar thickens slightly. This typically takes an additional 12 to 14 minutes.

Once done, these delectable Balsamic-Rosemary Butter Melting Potatoes are ready to be served. They make a wonderful accompaniment to roasted chicken or pork, along with a side salad, for a satisfying dinner.

Enjoy the crispy yet creamy texture and the sweet and tangy flavor that these potatoes offer. This recipe, tested and reviewed for excellence, is sure to become a favorite at your table.

Re-reported the article originally published in Eatingwell