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These Balsamic-Rosemary Butter Melting Potatoes earn their name with a technique that combines high-heat roasting and braising for a crispy outside and a wonderfully creamy texture inside. Ingredients - 2 pounds Yukon Gold potatoes, unpeeled, cut into 1-inch-thick slices - 2 tablespoons unsalted butter, melted - 2 tablespoons extra-virgin olive oil - 2 teaspoons chopped fresh rosemary - 3/4 teaspoon salt - 1/2 teaspoon ground pepper - 1/2 cup lower-sodium vegetable broth - 3 tablespoons balsamic
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