Potatoes made with poultry fat or broth are probably my favorite. The second best are these Belgian ones. I also love butter, cilantro, and garlic in pretty much any dish, so there we go.
Ingredients:
500 g baby potatoes, quartered;
a bunch of cilantro stems, cut into tiny bits;
30 g minced garlic;
80 g butter;
250 ml chicken or veggie broth
Steps:
Preheat the oven to 200 C.
Heat the butter in the pan, add garlic and cilantro. Cook for 2 minutes. Add broth and bring it to a boil.
Put the potatoes on the baking tray. Add the garlic-butter-cilantro potion.
Bake until potatoes are slightly crisp, and most of the water is evaporated – at least an hour. The result should be soft on the inside and slightly golden on the outside.