Description
This Melting Potatoes Recipe features tender Yukon Gold potatoes roasted in a flavorful mixture of melted butter, fresh herbs, garlic, and low-sodium chicken broth. Perfectly crispy on the edges and soft inside, these potatoes make the ultimate side dish to complement any main course.
Ingredients
Scale
Potatoes and Seasonings
- 3 pounds Yukon Gold potatoes (peeled)
- 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
- Fresh herbs (such as rosemary and sage) – optional
Butter Mixture
- 1½ cups unsalted butter (melted, 3 sticks)
Broth Mixture
- 1 cup low-sodium chicken broth
- 2 cloves garlic (minced)
Instructions
- Preheat Oven: 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 potatoes and cut into 1-inch-thick disks, ensuring the sizes are very similar for even cooking.
- Toss Potatoes with Butter and Seasonings: Place the potato disks in a large bowl and toss them with the melted butter, minced thyme, kosher salt, and black pepper until evenly coated.
- Arrange Potatoes in Pan: Lay the potatoes in a single layer in the prepared baking pan, leaving at least ½ inch of space between each disk for proper roasting.
- First Roast: Roast the potatoes in the preheated oven for 20 minutes, or until the bottoms begin to brown around the edges.
- Flip Potatoes: Remove the pan from the oven and carefully flip the potatoes over using a flat metal spatula, loosening them gently from the bottom without pulling up.
- Second Roast: Return the pan to the oven and roast the potatoes for another 15 minutes to develop even 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 optional fresh herbs like rosemary or sage.
- Add Broth and Final Roast: Remove the pan from the oven again, flip the potatoes once more, and pour the broth mixture evenly over the potatoes. Roast in the oven for a final 15 minutes, until the potatoes are tender and the sauce has slightly reduced.
- Rest and Serve: Take the pan out of the oven and let the potatoes cool for 5 minutes. Spoon some of the flavorful sauce over the potatoes before serving for the best taste.
Notes
- Use Yukon Gold potatoes for their creamy texture and ability to hold shape during roasting.
- Ensure potatoes are cut evenly to promote uniform cooking and browning.
- Nonstick spray helps prevent sticking and makes flipping easier.
- Adjust the crushed red pepper flakes and herbs to your preference for heat and flavor variations.
- This recipe pairs exceptionally well with roasted meats, grilled vegetables, or mains like chicken or fish.
- Step-by-step photos can help visualize the process and ensure success.
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
