Melting Potatoes
I’ve seen recipes for these melting potatoes for years, but I ran across the Cook’s Country version and decided to try it. I am so glad I did! You cook them at high heat in the oven to crisp up the outside layers, but then you finish cooking them in garlic and chicken broth, which makes these little melting potatoes tender and full of flavor. My daughter and I nearly ate the entire tray ourselves–they were delicious! I will be preparing these melting potatoes with this year’s Christmas prime rib and roasted green beans dinner. I can’t wait!
Melting Potatoes
Ingredients:
- 1½ lbs Yukon gold potatoes, peeled & cut into ¾-1 inch rounds
- 3 tbsp butter, melted
- 1½ tsp fresh thyme leaves
- ½ tsp sea salt
- ½ tsp freshly cracked black pepper
- ¾ cup chicken broth
- 3-4Â cloves of garlic, smashed
How to Make Melting Potatoes
Heat the oven to 500 degrees.
Coat a rimmed half-baking sheet or metal baking dish with cooking spray. Side Note: Do not use a glass baking dish, as it may shatter in the oven at such a high temperature.
Peel the potatoes, square off the ends, and cut crosswise into 3/4 to 1-inch-thick disks.
Toss potatoes with melted butter, thyme leaves, sea salt, and freshly cracked pepper, to taste. Toss to coat each potato slice evenly.
Place the potatoes in a single layer on the prepared baking sheet/dish.
Roast the potatoes for 15 minutes, then flip them over. Continue to roast for 15 minutes.
Flip the potatoes once more, then add the broth and smashed garlic cloves.
Continue roasting for 12-15 minutes or until tender.
Remove from the oven and place on a serving plate, then drizzle with the remaining sauce and garlic cloves. Serve immediately. Enjoy!
Equipment
- Rimmed half baking sheet or baking dish (NO glass)
Ingredients
- 1½ lbs Yukon gold potatoes, peeled & cut into 3/4-1 inch rounds
- 3 tbsp butter, melted
- 1½ tsp fresh thyme leaves
- ½ tsp sea salt
- ½ tsp freshly cracked black pepper
- ¾ cup chicken broth
- 3-4 cloves of garlic, smashed
Instructions
- Heat the oven to 500 degrees. Coat a rimmed half baking sheet or metal baking dish with cooking spray. Side Note: Don't use a glass baking dish because it may shatter in the oven at such a high temperature.
- Peel the potatoes, square off the ends, and cut crosswise into 3/4 to 1-inch thick disks.
- Toss potatoes with melted butter, thyme leaves, sea salt, and freshly cracked pepper, to taste. Toss to coat each potato slice evenly. Place the potatoes in a single layer on the prepared baking sheet/dish.
- Roast the potatoes for 15 minutes, flip them over, and continue to roast for 15 minutes.
- Flip the potatoes once more, then add the broth and smashed garlic cloves. Continue to roast for 12-15 minutes or until tender.Â
- Remove from the oven and place on a serving plate, then drizzle with the remaining sauce and garlic cloves. Serve immediately. Enjoy!
They look so inviting with that nicely golden top!
Gosh, these look terrific! Such an easy recipe too. These would be perfect with a roast. Or all by themselves. 🙂 Thanks!
I could see why you almost ate them all. would love to have some.
Love the crispy golden top, perfectly roasted potatoes.
These look absolutely awesome and a must try.
I have never seen this cooking method. Looks great! I will definitely be trying this recipe. Thank you
Now those are some perfect potatoes!
The dish is restaurant-quality; your recipe is top-notch
Okay, melting potatoes, you had me at hello! Seriously, could anything be more comforting? Reminds me of grandma’s cooking, only fancier. Cook’s Country never disappoints, do they? The crispy outside and tender inside combo sounds divine.