Melting Potatoes have crusty, crunchy edges and rich and creamy insides surrounded by an herby, buttery, savory sauce. They are easy and always get rave reviews. Melting Potatoes fit right in at any family meal or served on a silver platter at an elegant dinner party. Enjoy! Simply Sated
5 from 2 votes
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Melting Potatoes

Melting Potatoes have crispy outsides, creamy soft insides and are surrounded by an herby, buttery, savory sauce. They are easy and always get rave reviews. Melting Potatoes fit right in at any family meal or served on a silver platter at an elegant dinner party. Enjoy!
Course Potatoes
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Author Susie Gall

Ingredients

  • Ingredients:
  • 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
  • Optional:
  • 1/8 teaspoon crushed red pepper red pepper flakes
  • ½ teaspoon herbs de provence
  • favorite fresh herbs: rosemary sage

Instructions

  1. Do NOT use a glass baking dish – it could shatter in a 500°F oven.
  2. Adjust oven rack to middle position and heat oven to 500°F.
  3. Spray a 12 x 8 inch (or similar sized) pan with cooking spray.
  4. Square off the pointed ends of the potatoes and cut into 1-inch-thick disks. The potatoes should be very similar in size.
  5. Place the potatoes in a large bowl and toss with the melted butter, thyme, salt and black pepper.
  6. In the prepared pan, place the potatoes in a single layer with at least ½ inch between potato disks.
  7. Roast the potatoes 20 minutes or until bottoms are beginning to brown around the edges.
  8. 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.
  9. Return the potatoes to the oven and cook another 15 minutes.
  10. In a medium sized bowl, whisk together the chicken broth and minced garlic.
  11. Remove pan from the oven, flip potatoes and pour the broth/garlic mixture over the potatoes.
  12. Cook another 15 minutes. The potatoes should be tender and sauce reduced slightly.
  13. Remove from the oven and allow to cool 5 minutes before serving.
  14. To serve, spoon a little of the sauce over the potatoes.
  15. Enjoy!

Recipe Notes

*Note: Use potatoes that are at least 1½ inches in diameter.