Description
These Melting Potatoes are a rich and flavorful side dish featuring tender Yukon Gold potatoes roasted with butter, fresh herbs, garlic, and chicken broth. Perfectly crispy on the outside and melting soft on the inside, they complement any main course and are an irresistible addition to your meal.
Ingredients
Scale
Main Ingredients
- 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
- 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
- Preheat and Prepare Pan: Adjust the 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.
- Prepare Potatoes: Square off the pointed ends of the peeled Yukon Gold potatoes and cut into 1-inch-thick disks, ensuring they are similar in size for even cooking.
- Toss Potatoes: Place the potato disks in a large bowl and toss with melted butter, minced fresh thyme, kosher salt, and freshly ground black pepper until evenly coated.
- Arrange in Pan: Lay the potatoes in a single layer in the prepared baking pan, making sure to leave at least ½ inch of space between each disk for proper roasting.
- First Roast: Roast the potatoes in the preheated oven for 20 minutes, until the bottoms start to brown around the edges.
- Flip Potatoes: Remove the pan from the oven and carefully flip the potatoes using a flat metal spatula without pulling them up. Loosen them gently from the bottom.
- Second Roast: Return the potatoes to the oven and roast for another 15 minutes to develop more browning.
- Prepare Broth Mixture: In a medium bowl, whisk together the low-sodium chicken broth, minced garlic, crushed red pepper flakes, herbs de provence, and any additional fresh herbs like rosemary and sage.
- Final Roast with Broth: Remove the pan from the oven, flip the potatoes again, and pour the broth and garlic mixture evenly over the potatoes. Return to the oven and roast for another 15 minutes until potatoes are tender and the sauce has reduced slightly.
- Rest and Serve: Take the pan out of the oven and let the potatoes cool for 5 minutes before serving. Spoon some of the flavorful sauce over the potatoes to serve.
Notes
- Use Yukon Gold potatoes for their creamy texture and ability to hold shape during roasting.
- Ensure potatoes are cut evenly to guarantee uniform cooking and browning.
- Fresh herbs like rosemary and sage add an aromatic depth—feel free to experiment with your favorite herbs.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Do not overcrowd the pan so potatoes roast evenly rather than steam.
- Use a flat metal spatula to flip potatoes gently to avoid breaking them.
- Letting the potatoes rest after cooking enhances their flavor and texture.
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
