Description
This Melting Potatoes recipe features tender, buttery Yukon Gold potatoes roasted to perfection with fresh herbs and a flavorful garlic chicken broth. The potatoes are cooked at a high temperature to achieve a golden crust while maintaining a soft center, making them an irresistible side dish that pairs well with any main course.
Ingredients
Scale
Potatoes
- 3 pounds Yukon Gold potatoes (peeled)
Butter and Seasonings
- 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)
Instructions
- Preheat the oven: 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 it aside.
- Prepare the potatoes: Square off the pointed ends of the peeled Yukon Gold potatoes and cut them into 1-inch-thick disks, making sure they are uniform in size for even cooking.
- Toss with butter and seasonings: Place the potato disks in a large bowl and toss them with the melted butter, minced fresh thyme, kosher salt, and freshly ground black pepper until evenly coated.
- Arrange potatoes in the pan: Place the potatoes in a single layer in the prepared baking pan, ensuring at least ½ inch of space between each potato disk to allow for even roasting.
- Roast the potatoes: Roast the potatoes in the preheated oven for 20 minutes, or until the bottoms begin 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. Loosen them gently from the bottom without pulling to prevent breaking.
- Continue roasting: Return the pan to the oven and roast for an additional 15 minutes to cook the other side.
- Prepare broth mixture: In a medium-sized bowl, whisk together the low-sodium chicken broth, minced garlic, crushed red pepper flakes, herbs de provence, and fresh herbs such as rosemary and sage.
- Add broth and finish cooking: Remove the pan from the oven, flip the potatoes once again, then pour the broth and garlic mixture over the potatoes evenly.
- Final roasting: Cook the potatoes for another 15 minutes until they are tender and the sauce has reduced slightly, enhancing flavor and moisture.
- Rest and serve: Remove the potatoes from the oven and allow them to cool for 5 minutes. To serve, spoon some of the flavorful sauce over the potatoes for a delicious finish.
Notes
- Use Yukon Gold potatoes for their creamy texture and buttery flavor that complements the roasting process.
- Ensure potatoes are cut evenly to promote uniform cooking and browning.
- Do not overcrowd the pan; spacing the potatoes allows each piece to roast properly and develop a crispy exterior.
- Use fresh herbs for vibrant flavor, and feel free to experiment with different combinations like thyme, rosemary, sage, or herbs de provence.
- Allow potatoes to rest after roasting to let the flavors settle and the sauce thicken slightly before serving.
- This dish pairs beautifully with roasted meats, poultry, or vegetarian main courses, making it a versatile side dish.
- Step-by-step photos are recommended for beginners to understand the flipping technique and appearance at each stage.
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
