Description
This Melting Potatoes recipe features tender Yukon Gold potatoes roasted in a flavorful mixture of melted butter, fresh herbs, and garlic broth until perfectly golden and meltingly soft. It's an ideal side dish that pairs beautifully with any main course, offering crispy edges and a savory, buttery sauce.
Ingredients
Scale
Potatoes
- 3 pounds Yukon Gold potatoes (peeled)
Butter and Seasonings
- 1½ cups unsalted butter (melted, 3 sticks)
- 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
Broth and Aromatics
- 1 cup low-sodium chicken broth
- 2 cloves garlic (minced)
Optional Fresh Herbs
- Fresh herbs such as rosemary and sage
Instructions
- Preheat Oven and Prepare Pan: Adjust the oven rack to the middle position and preheat your oven to 500°F. Spray a 12x8-inch baking pan with nonstick spray and set it aside.
- Prepare Potatoes: Square off the pointed ends of the peeled Yukon Gold potatoes and cut them into 1-inch-thick disks, ensuring they are uniform in size for even cooking.
- Toss Potatoes in Butter Mixture: In a large bowl, combine the melted butter, minced fresh thyme, kosher salt, and freshly ground black pepper. Toss the potato disks thoroughly to coat them evenly.
- Arrange Potatoes for Roasting: Place the butter-coated potatoes in a single layer in the prepared baking pan, leaving at least a ½ inch of space between each disk to allow proper roasting.
- Initial Roasting: Roast the potatoes in the preheated 500°F oven for 20 minutes or until the bottoms begin to brown around the edges.
- Flip Potatoes: Remove the pan from the oven and, using a flat metal spatula, carefully flip the potatoes over without pulling them up. Loosen them gently from the pan bottom.
- Continue Roasting: Return the pan to the oven and roast the potatoes for an additional 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 optional fresh herbs such as rosemary and sage in a medium-sized bowl.
- Add Broth and Final Roast: Remove the pan from the oven, flip the potatoes once more, and pour the broth and garlic mixture evenly over the potatoes. Return the pan to the oven and cook for another 15 minutes, until the potatoes are tender and the sauce has slightly reduced.
- Rest and Serve: Remove the pan from the oven and allow the potatoes to cool for 5 minutes. Spoon some of the flavorful sauce over the potatoes before serving for a delicious finish.
Notes
- For the best texture, make sure potato disks are cut evenly to ensure uniform cooking.
- Using fresh herbs like rosemary and sage intensifies the aromatic flavor but can be omitted if unavailable.
- You can substitute low-sodium vegetable broth to make this recipe vegetarian-friendly.
- If you prefer a spicier kick, increase crushed red pepper flakes slightly, but be cautious as it can overpower the buttery flavors.
- Use a flat metal spatula to flip potatoes gently to prevent breaking or mashing the tender slices.
- Serving these potatoes as a side dish pairs wonderfully with roasted meats, poultry, or grilled vegetables.
- Step-by-step photos can enhance the preparation experience and ensure proper 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
