Description

Melting Potatoes are crispy on the outside, creamy and “melt-in-your-mouth” tender on the inside. Roasted in butter, garlic, and broth, these potatoes are an easy, impressive side dish that pairs perfectly with chicken, steak, or holiday meals.

Ingredients

2 lbs Yukon Gold potatoes, peeled and cut into 1-inch thick rounds
3 tablespoons unsalted butter, melted
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon fresh thyme (or 1/2 tsp dried)
3 cloves garlic, minced

1 cup chicken broth (or vegetable broth for vegetarian)

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Instructions

Preheat oven to 450°F (230°C).
In a large bowl, toss potato rounds with melted butter, olive oil, salt, pepper, and thyme.
Arrange potatoes in a single layer in a large oven-safe skillet or baking dish (don’t crowd them).
Roast for 15 minutes, then flip each piece and roast another 15 minutes.
Carefully add garlic and pour in the broth around the potatoes (not directly on top).
Roast for 15 more minutes, or until the broth has reduced and the potatoes are golden and tender.
Spoon pan sauce over potatoes before serving.

Notes

Yukon Gold potatoes are best for this—they’re creamy and hold their shape.
Use vegetable broth to make it vegetarian.
Fresh herbs like rosemary or sage also work well in place of thyme.