Description
This Melting Potatoes recipe features tender, buttery Yukon Gold potatoes roasted to golden perfection with fresh herbs, garlic, and a savory broth sauce. Perfect as a comforting side dish, these potatoes are crispy on the outside and melt in your mouth inside, making them an irresistible accompaniment to any main course.
Ingredients
Scale
Potatoes and Seasoning
- 3 pounds Yukon Gold potatoes (peeled)
- 1½ cups unsalted butter (melted, 3 sticks)
- 1 tablespoon minced fresh thyme
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Broth and Flavorings
- 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, optional)
Instructions
- Prepare Oven and Pan: Adjust 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 potatoes and cut into 1-inch-thick disks ensuring they are similar in size for even cooking.
- Toss Potatoes with Seasoning: Place the potato disks in a large bowl and toss with the melted butter, minced fresh thyme, kosher salt, and freshly ground black pepper until evenly coated.
- Arrange Potatoes in Pan: Lay the coated potatoes in a single layer in the prepared baking pan, spacing them at least ½ inch apart to allow roasting.
- Initial Roasting: Roast the potatoes in the preheated oven for 20 minutes until the bottoms start to brown around the edges.
- Flip Potatoes: Remove the pan carefully from the oven and flip the potatoes over using a flat metal spatula, loosening them gently from the pan without pulling.
- Continue Roasting: Return the pan to the oven and roast the potatoes for another 15 minutes.
- Prepare Broth Mixture: While the potatoes roast, whisk together the low-sodium chicken broth, minced garlic, crushed red pepper flakes, herbs de provence, and any optional fresh herbs in a medium bowl.
- Add Broth and Final Roast: Remove the pan from the oven, flip the potatoes once more, and pour the broth mixture evenly over them. Roast for an additional 15 minutes until potatoes are tender and the sauce is slightly reduced.
- Rest and Serve: Take the pan out of the oven and let the potatoes cool for 5 minutes. To serve, spoon some of the pan sauce over the potatoes for extra flavor.
Notes
- For best results, use Yukon Gold potatoes because of their creamy texture and natural buttery flavor.
- You can substitute unsalted butter with clarified butter or olive oil for a different flavor profile.
- Spacing the potatoes evenly in the pan ensures even roasting and crisp edges.
- Adding fresh rosemary or sage enhances the aroma and depth of flavor.
- This side dish pairs well with roasted meats, fish, or vegetarian mains.
- Step-by-step photos can help visualize the process and improve technique.
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
