1 tsp Garlic (powdered works as well)
Salt & Pepper
Preheat oven to 350 ºF
Heat broth and about 0.5 to 1.5 teaspoons of garlic in a pan on low.
Meanwhile, peel potatoes and place in a pan of appropriate size. You may vary the number of potatoes based on size and desired portions. Make sure that they are relatively close together in the dish. You may choose to cut them in half if you would like to cut down their time in the oven. Halving them will also help the broth seep in for more flavor.
Add broth to the dish until it is about 1 inch in depth. Make sure to pour over the tops of the potatoes to moisten them.
Then, add a generous amount of salt and pepper to the top of each potato. Top each with a small amount of butter, enough that it will melt to cover the part of the potato that is emerging from the broth.
Bake in the oven for 40-60 minutes. The time will be less if you have fewer potatoes, or have halved them. Increase time for larger portions, larger potatoes, or for a crispy bottom.
Top with parsley for extra flavor. These potatoes work well as a side with barbeque chicken, or parmesan chicken. They may also be used as a main dish, served with salad for a vegetarian option (pictured in slideshow).
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