Description
This Melting Potatoes recipe features tender Yukon Gold potato disks roasted to golden perfection with a luscious mixture of melted butter, fresh herbs, and garlic-infused chicken broth. The potatoes are roasted in stages to develop a crispy exterior while remaining soft inside, enhanced by fragrant thyme, herbs de Provence, and optional fresh rosemary and sage for a comforting and flavorful side dish perfect for any occasion.
Ingredients
Scale
Potatoes
- 3 pounds Yukon Gold potatoes, peeled
Butter Mixture
- 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
- â…› teaspoon crushed red pepper flakes
- ½ teaspoon herbs de provence
- Fresh herbs such as rosemary and sage (optional)
Instructions
- Prepare Oven and Pan: Adjust the oven rack to the middle position and preheat the oven to 500°F. Spray a 12×8-inch (or similar-sized) baking pan lightly with nonstick spray and set it aside.
- Cut Potatoes: Trim the pointed ends off the potatoes and cut them into 1-inch-thick disks. Aim for uniform size so they cook evenly.
- Toss Potatoes with Butter and Seasoning: Place the potato disks in a large bowl and toss thoroughly with melted butter, minced fresh thyme, kosher salt, and freshly ground black pepper to coat each piece well.
- Arrange Potatoes in Pan: Spread the buttered potato disks in a single layer in the prepared pan, making sure there is at least a ½ inch gap between each to allow heat circulation and even roasting.
- First Roast: Roast the potatoes in the preheated oven for 20 minutes, or until the bottoms just begin to brown around the edges, indicating a developing crust.
- Flip Potatoes: Carefully remove the pan and gently flip each potato disk using a flat metal spatula, loosening them from the pan bottom without pulling them up to keep them intact.
- Second Roast: Return the pan to the oven and roast the potatoes for an additional 15 minutes to brown the other side.
- Prepare Broth Mixture: In a medium bowl, whisk together low-sodium chicken broth, minced garlic, crushed red pepper flakes, herbs de provence, and any optional fresh herbs like rosemary and sage for added flavor.
- Add Broth and Flip: Remove the pan from the oven again, flip the potatoes once more, and pour the garlic and herb broth mixture evenly over them.
- Final Roast: Cook the potatoes for another 15 minutes. The potatoes should be fork-tender, and the broth will reduce slightly, concentrating the flavors.
- Rest and Serve: Remove from the oven and let the potatoes cool for 5 minutes. To serve, spoon a little of the flavorful sauce over the top of the potatoes for a rich finish.
Notes
- Ensure uniform potato slices to promote even cooking and browning.
- Use Yukon Gold potatoes for their creamy texture and buttery flavor, ideal for roasting.
- The high initial oven temperature helps develop a crispy crust while keeping the insides tender.
- Be gentle when flipping potatoes to avoid breaking the slices.
- This dish pairs wonderfully with roasted meats or as a hearty vegetarian main when served with a green salad.
- For a vegetarian option, substitute chicken broth with vegetable broth.
- If preferred, fresh herbs can be omitted or replaced according to your taste.
