Description
This Melting Potatoes recipe features tender, buttery roasted Yukon gold or russet potatoes infused with garlic, thyme, and chicken broth. Roasted at high heat to create a golden crust and then basted with a flavorful broth, these potatoes melt in your mouth, making a perfect side dish for any meal.
Ingredients
Potatoes
- 4 medium Yukon gold or russet potatoes, peeled (about 2.5 lbs)
Seasoning and Sauce
- 1/2 tsp salt
- 1/2 tsp pepper
- 4 tablespoons butter, melted
- 1 tsp fresh thyme
- 1 cup chicken broth (or vegetable broth for vegetarian)
- 2 cloves garlic, minced
Instructions
- Preheat Oven: Preheat your oven to 450 degrees Fahrenheit to ensure it reaches the right temperature for roasting the potatoes to a golden finish.
- Prepare Butter Mixture: In a small bowl, whisk together melted butter, salt, pepper, and fresh thyme to create a flavorful coating for the potatoes.
- Slice and Coat Potatoes: Slice the peeled potatoes into approximately 1-inch rounds, then place them in a large bowl and pour the butter mixture over them, tossing gently to coat each slice evenly.
- Arrange Potatoes on Baking Sheet: Lay the coated potato slices in a single layer on a 9"x13" baking sheet to allow for even roasting.
- First Roast: Roast the potatoes in the preheated oven for 20 minutes. After this time, carefully flip the potatoes to ensure even cooking and browning on both sides.
- Continue Roasting: Roast for an additional 15 minutes, then prepare the garlic broth mixture by combining the chicken broth and minced garlic.
- Final Roast with Broth: Remove the baking sheet from the oven, flip the potatoes once more, and pour the garlic broth mixture evenly over them. Return the potatoes to the oven and roast for a final 15 minutes to absorb the flavors and soften to perfection.
- Serve: Remove the melted potatoes from the oven, drizzle with the pan sauce, sprinkle with extra fresh thyme if desired, and serve warm as a comforting side dish.
Notes
- You can substitute vegetable broth for chicken broth to make this recipe vegetarian.
- Yukon gold potatoes work best for their creamy texture, but russet potatoes can also be used.
- Be sure to flip the potatoes gently to avoid breaking the slices.
- For a gluten-free option, ensure your broth is gluten-free certified.
- Fresh thyme can be substituted with rosemary or oregano for a different herb flavor.
- Serve immediately for the best texture; leftovers can be reheated but may lose some crispness.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
