Melting Potatoes

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Total Time

50 minutes

Rating

(0)

Ingredients

4-6 servings

4 tablespoons unsalted butter, melted
2 teaspoons chopped fresh thyme or rosemary leaves (optional)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds Yukon Gold potatoes, peeled, cut into 1-inch slices
1 cup chicken or vegetable stock or low-sodium broth
3 to 4 garlic cloves, peeled and smashed

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Preparation

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Step 1

Heat oven to 500 degrees F.

Step 2

Place melted butter in the bottom of a large bowl. Stir in herbs, if using, salt, and pepper. Add potato slices and mix to evenly coat them.

Step 3

Spread potato slices and all of the good stuff at the bottom of the bowl in a 9×13 (quarter-sheet) metal baking pan.

Step 4

Roast potatoes for 15 minutes. Use a thin spatula to loosen potatoes and turn them over.

Step 5

Roast for a second 15 minutes, then carefully pour stock or broth into pan and add the garlic cloves.

Step 6

Roast for 15 minutes more, until potatoes are fully tender.

Step 7

Remove from oven. Transfer to a serving platter along with any remaining liquid in pan and serve warm.

Chef’s notes

I made these with, and most often see recipes call for, Yukon Gold potatoes, which are on the waxy/smooth end of the potato spectrum, and almost sweet when you roast them.

Floury/mealy potatoes (such as Russets) are often called for too. I imagine they’d absorb the broth even more luxuriously.

I used all butter but I have read that olive oil with a little butter to finish, and/or clarified butter are equally popular, and less prone to burning. But I don’t think you should skimp on the fat.

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Melting Potatoes

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