Oven Roasted Melting Potatoes
I can just imagine playing Booby Trap Melting Potatoes…kind of a “reverse” Booby Trap. The object of the game would be to get the most potato disks to pop into one’s mouth. Get it now? If not, I can’t help you. Or…maybe…I should say I can’t help myself?!
I apologize for not giving credit (where credit is due) to the one who came up with Melting Potatoes. With a teeny bit of research I learned these cutest of cute cylinders live life with a different moniker in England; Fondant Potatoes. I kid you, not!!
Fondant Potatoes were originally trimmed into the shape of eggs, fried in butter then baked. Why? Why shape them like eggs? I don’t get it, but this recipe is genius none-the-less.
What I do know is this. I can give credit to somebody at Cook’s Country for coming up with this particular recipe and the idea of simplification – skipping the stove-top frying and using the oven to roast them. Ah-mazing!!
These are the bullet points of Oven Roasted Melting Potatoes:
- Use a metal pan. The oven temperature is set at 500°F and we do NOT want any glass breaking in our ovens or to have all this gorgeous scrumptiousness wasted.
- The absolute best potatoes to use are Yukon gold potatoes – creamy and delicious.
- These potatoes need a thick midriff – you know, similar to a suma wrestler’s girth. They need to be cut into 1″ disks. Use a ruler – it is surprising how large an inch can be when slicing potatoes. And, use potatoes that are at least 1½ inches in diameter.
- Butter and fresh thyme are musts – no ifs, ands or butts (oops, buts)!!!
- Almost any flavor of broth can be used: chicken, beef or vegetable. I suppose even Mexican Tortilla-Flavored-Infused Broth could be used (This does exist, and I’m looking into it…and I get no pennies from this link. Dang it!)
- I love Oven Roasted Melting Potatoes and I know every single one of my peeps at Downtown Abbey loves them. I know you will, too!!
While visiting Simply Sated, please check out a couple of my other favorite potato recipes:
Also and always, another huge thanks to Becky Hardin, my daughter, aka: The Cookie Rookie for taking these remarkable photos. Please click over to check out some of our favorite potato recipes on her site: How To Cook Perfect Baked Potatoes and Best Herb Roasted Potatoes. Goodness glory, just how great are spuds?!!!
- 3 pounds Yukon Gold potatoes peeled *See note.
- 1 ½ cup stick unsalted butter, melted
- 1 tablespoon minced fresh thyme
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 cup chicken broth
- 2 garlic cloves peeled and minced
- 1/8 teaspoon crushed red pepper red pepper flakes
- ½ teaspoon herbs de provence
- favorite fresh herbs: rosemary sage
- Do NOT use a glass baking dish – it could shatter in a 500°F oven.
- Adjust oven rack to middle position and heat oven to 500°F.
- Spray a 12 x 8 inch (or similar sized) pan with cooking spray.
- Square off the pointed ends of the potatoes and cut into 1-inch-thick disks. The potatoes should be very similar in size.
- Place the potatoes in a large bowl and toss with the melted butter, thyme, salt and black pepper.
- In the prepared pan, place the potatoes in a single layer with at least ½ inch between potato disks.
- Roast the potatoes 20 minutes or until bottoms are beginning to brown around the edges.
- Remove pan from the oven and flip the potatoes over using a flat metal spatula. Loosen the potatoes from the bottom – do not pull up on the potatoes.
- Return the potatoes to the oven and cook another 15 minutes.
- In a medium sized bowl, whisk together the chicken broth and minced garlic.
- Remove pan from the oven, flip potatoes and pour the broth/garlic mixture over the potatoes.
- Cook another 15 minutes. The potatoes should be tender and sauce reduced slightly.
- Remove from the oven and allow to cool 5 minutes before serving.
- To serve, spoon a little of the sauce over the potatoes.
*Note: Use potatoes that are at least 1½ inches in diameter.