Melting Potatoes
Total Time
50 minutes
Rating
0 out of 5 stars
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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
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.
Step 8
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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.
