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Melting Potatoes

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Melting potatoes are thick-cut rounds of golden potatoes roasted in butter, garlic, and broth until they’re tender and packed with flavor. Crispy edges meet a melt-in-your-mouth center for the ultimate side dish that’s easy enough for weeknights but fancy enough for holidays.

Ingredients

Scale

  • 2 lbs Yukon Gold or Russet potatoes, peeled and cut into 1-inch thick rounds

  • 4 tbsp unsalted butter, melted

  • 2 tbsp olive oil

  • 3 cloves garlic, minced

  • 1 tsp salt

  • ½ tsp black pepper

  • 1 cup chicken broth (or vegetable broth for vegetarian version)

  • 1 tbsp fresh thyme leaves or 1 tsp dried thyme (optional)

  • Chopped fresh parsley, for garnish (optional)

Instructions

  1. Prep oven and potatoes:
    Preheat oven to 450°F (230°C). Line a large baking sheet or roasting pan with foil or use a well-seasoned cast iron skillet.

  2. Season and arrange:
    In a large bowl, toss potato rounds with melted butter, olive oil, garlic, salt, pepper, and thyme if using. Arrange in a single layer on the baking sheet or skillet.

  3. Roast – first side:
    Roast for 15 minutes. Flip the potatoes over, then roast for another 15 minutes until both sides are golden brown.

  4. Add broth and finish cooking:
    Carefully pour broth into the pan (avoid splashing—hot pan!). Return to the oven and roast another 15 minutes, or until potatoes are tender and the broth has mostly absorbed.

  5. Serve:
    Transfer to a serving dish, spoon pan juices over the top, and sprinkle with fresh parsley if desired.

Notes

  • Yukon Gold potatoes are ideal for their creamy texture and ability to crisp up.

  • Make sure your potato slices are the same thickness for even cooking.

  • This recipe doubles easily—just use a second pan to avoid crowding.

Find it online: https://ukfinda.com/melting-potatoes/