Description
This Melting Potatoes recipe offers perfectly roasted Yukon Gold potatoes infused with fresh herbs and garlic, delivering a crisp exterior and tender, buttery interior. Ideal as a flavorful side dish that complements any main course and is sure to become a family favorite.
Ingredients
Scale
Main Ingredients
- 3 pounds Yukon Gold potatoes (peeled)
- 1½ cups unsalted butter (melted, 3 sticks)
- 1 tablespoon minced fresh thyme
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Broth Mixture
- 1 cup low-sodium chicken broth
- 2 cloves garlic (minced)
- ⅛ teaspoon crushed red pepper flakes
- ½ teaspoon herbs de provence
- Fresh herbs such as rosemary and sage (optional)
Instructions
- Preheat Oven and Prepare Pan: Adjust the oven rack to the middle position and preheat your oven to 500°F. Spray a 12x8-inch or similar-sized baking pan with nonstick spray and set it aside.
- Prepare Potatoes: Square off the pointed ends of the peeled Yukon Gold potatoes, then cut them into 1-inch-thick disks, ensuring all pieces are similar in size for even cooking.
- Toss Potatoes with Butter and Seasonings: Place the potato disks in a large bowl and toss thoroughly with melted butter, minced fresh thyme, kosher salt, and freshly ground black pepper.
- Arrange Potatoes in Pan: Lay the potatoes in a single layer in the prepared pan, leaving at least half an inch of space between each disk.
- Initial Roasting: Roast the potatoes in the preheated oven for 20 minutes until the bottoms begin to brown around the edges.
- Flip Potatoes: Remove the pan from the oven and carefully flip the potatoes over using a flat metal spatula. Loosen them gently without lifting them up to maintain their shape.
- Second Roasting: Return the pan to the oven and cook for an additional 15 minutes.
- Prepare Broth Mixture: In a medium bowl, whisk together the low-sodium chicken broth, minced garlic, crushed red pepper flakes, herbs de provence, and optional fresh herbs like rosemary and sage.
- Add Broth and Final Roast: Remove the pan again, flip the potatoes once more, then pour the broth mixture evenly over them. Return to the oven and roast for a final 15 minutes until the potatoes are tender and the sauce has slightly reduced.
- Cool and Serve: Remove the pan from the oven and let the potatoes cool for 5 minutes. To serve, spoon some of the flavorful sauce over the potatoes and enjoy.
Notes
- These melting potatoes are the perfect side dish to any main course, from roasted meats to vegetarian dishes.
- For best results, use Yukon Gold potatoes for their creamy texture and buttery flavor.
- Ensure potatoes are cut uniformly to cook evenly.
- You can substitute chicken broth with vegetable broth to make the dish vegetarian friendly.
- Step-by-step photos can help visualize the process and ensure optimal results.
- Fresh herbs can be adjusted according to personal taste preferences or seasonal availability.
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
