Description
This Melting Potatoes recipe features tender Yukon Gold potatoes roasted to perfection in a rich butter and herb sauce. Infused with fresh thyme, garlic, and a blend of spices, these potatoes develop a deliciously crispy exterior while meltingly soft inside, making them the ideal side dish for any main course.
Ingredients
Scale
Potatoes and Seasonings
- 3 pounds Yukon Gold potatoes (peeled)
- 1 tablespoon minced fresh thyme
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ⅛ teaspoon crushed red pepper flakes
- ½ teaspoon herbs de provence
- Fresh herbs (such as rosemary and sage) - amount to taste
Butter and Broth
- 1½ cups unsalted butter (melted, 3 sticks)
- 1 cup low-sodium chicken broth
- 2 cloves garlic (minced)
Instructions
- Preheat Oven and Prepare Pan: 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 aside.
- Cut Potatoes: Square off the pointed ends of the peeled Yukon Gold potatoes and 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 the melted butter, minced fresh thyme, kosher salt, and black pepper.
- Arrange Potatoes in Pan: Place the buttered potatoes in a single layer in the prepared baking pan, spacing them at least ½ inch apart to allow even roasting.
- Initial Roasting: Roast the potatoes in the preheated oven for 20 minutes, or until the bottoms begin to brown around the edges.
- Flip Potatoes: Remove the pan from the oven and carefully flip each potato using a flat metal spatula to loosen them without pulling up to avoid breaking the disks.
- Continue Roasting: Return the potatoes to the oven and roast for another 15 minutes to develop color and texture evenly.
- Prepare Garlic 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 from the oven again, flip the potatoes one last time, and pour the broth and garlic mixture evenly over them. Roast for an additional 15 minutes until the potatoes are tender and the sauce has reduced slightly.
- Rest and Serve: Remove the pan from the oven and let the potatoes cool for 5 minutes. Serve by spooning a little of the flavorful sauce over the potatoes for optimal taste.
Notes
- These potatoes make an excellent side dish complementing a wide range of main courses including roasted meats, poultry, and vegetarian meals.
- When cutting potatoes, try to keep all pieces uniform in thickness to ensure even cooking and texture.
- If desired, substitute chicken broth with vegetable broth for a vegetarian variation though the diet is not classified as vegetarian in this recipe.
- For crispier edges, avoid overcrowding the pan and ensure there is space between the potato slices.
- Use fresh herbs for the best aromatic flavor, but dried herbs can be substituted in smaller quantities if fresh are unavailable.
- Step-by-step photos can be especially helpful for flipping the potatoes without breaking them.
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
