The broth cooks off, leaving behind a sweet and tangy coating.
Serve them with roasted chicken or pork and a side salad for dinner.
Toss potatoes, butter, oil, rosemary, salt and pepper in a large bowl until evenly coated.
Photographer: Robby Lozano, Food Stylist: Jasmine Smith, Prop Stylist: Tucker Vines
Arrange in a single layer in a 9-by-13-inch metal baking pan (do not use a glass dish).
Roast, flipping once, until browned, about 30 minutes.
Combine broth, vinegar and honey in a small bowl.
Photographer: Robby Lozano, Food Stylist: Jasmine Smith, Prop Stylist: Tucker Vines
Carefully add the broth mixture to the pan.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
Photographer: Robby Lozano, Food Stylist: Jasmine Smith, Prop Stylist: Tucker Vines
