Description
These Melting Potatoes are a rich and flavorful side dish made with tender Yukon Gold potatoes roasted to perfection in a butter and herb mixture. Perfectly crispy on the edges and meltingly soft inside, they are enhanced with garlic, thyme, and fresh herbs for an irresistible accompaniment to any main course.
Ingredients
Scale
Potatoes and Butter
- 3 pounds Yukon Gold potatoes (peeled)
- 1½ cups unsalted butter (melted, 3 sticks)
Seasonings
- 1 tablespoon minced fresh thyme
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ⅛ teaspoon crushed red pepper flakes
- ½ teaspoon herbs de provence
- 2 cloves garlic (minced)
- Fresh herbs such as rosemary and sage (optional)
Liquid
- 1 cup low-sodium chicken broth
Instructions
- Preheat Oven and Prepare Pan: Adjust the oven rack to the middle position and preheat the oven to 500°F. Spray a 12x8-inch baking pan with nonstick spray and set aside.
- Cut the Potatoes: Square off the pointed ends of the peeled Yukon Gold potatoes and cut them into 1-inch-thick disks, ensuring the slices are very similar in size for even cooking.
- Toss Potatoes in Butter and Seasoning: Place the potato disks in a large bowl and toss them with the melted unsalted butter, minced fresh thyme, kosher salt, and freshly ground black pepper until well coated.
- Arrange Potatoes in Pan: Lay the buttered potatoes in a single layer in the prepared baking pan, spacing them at least ½ inch apart to allow for even roasting.
- First Roasting: Roast the potatoes in the preheated oven for 20 minutes until the bottoms start to brown around the edges.
- Flip the Potatoes: Remove the pan from the oven and carefully flip the potatoes over using a flat metal spatula, loosening them from the bottom without pulling upward.
- Continue Roasting: Return the pan to the oven and roast for an additional 15 minutes.
- Prepare Broth Mixture: In a medium bowl, whisk together the low-sodium chicken broth and minced garlic, adding optional fresh herbs like rosemary and sage, and spices such as crushed red pepper flakes and herbs de provence if desired.
- Add Broth and Final Roast: Remove the pan from the oven, flip the potatoes again, and pour the broth and garlic mixture evenly over them. Return to the oven and cook for another 15 minutes until the potatoes are tender and the sauce has reduced slightly.
- Rest and Serve: Remove from the oven and let the potatoes cool for 5 minutes. To serve, spoon a little of the delicious sauce over the potatoes and enjoy.
Notes
- Use Yukon Gold potatoes for their creamy texture and ability to hold shape well during roasting.
- Ensure potato slices are uniformly cut for even cooking and consistent texture.
- Spacing potatoes apart in the pan helps them crisp rather than steam.
- Be gentle when flipping to keep potatoes intact and maintain crispy edges.
- Customize the herb blend with favorites like rosemary, sage, or thyme for added flavor.
- Step-by-step photos can guide you through the process for best results.
- This recipe makes a perfect side dish to complement any main course.
Nutrition
- Serving Size: 1 serving
- Calories: 887 kcal
- Sugar: 3 g
- Sodium: 630 mg
- Fat: 70 g
- Saturated Fat: 44 g
- Unsaturated Fat: 21 g
- Trans Fat: 3 g
- Carbohydrates: 61 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 183 mg
