Melting Potatoes

Ingredients

• 3 lb Yukon Gold potatoes (Peeled; square off the ends before cutting into disks)
• 6 tbsp Butter (Melted)
• 1 tbsp Fresh thyme (Chopped)
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1.25 cup Chicken broth
• 2 Garlic cloves (Lightly crushed and peeled)

Steps

1. 1

   Place the oven rack in the upper-middle position and heat the oven to 500°F.

2. 2

   In a medium bowl, combine the melted butter, chopped thyme, salt, and pepper.

3. 3

   Square off the ends of the peeled potatoes, then cut them into disks 3/4 to 1 inch thick.

4. 4

   Toss the potato slices in the butter mixture. Arrange them in a single layer in a 13-by-9-inch metal baking pan.

5. 5

   Roast the potatoes for 15 minutes.

6. 6

   Remove the pan from the oven and use a spatula to flip the potatoes over. Return the pan to the oven and roast for another 15 minutes.

7. 7

   Remove the pan from the oven and flip the potatoes one more time.

8. 8

   Add the chicken broth and lightly crushed garlic to the pan. Return it to the oven and roast until the potatoes are tender, about another 15 minutes.

9. 9

   Baste the potatoes with the sauce in the pan and serve.

Notes

Use a metal baking pan; the source cautions that a glass baking dish can shatter in a 500°F oven. Yukon Gold potatoes are recommended for their creamy texture, though russet potatoes also work. Beef broth is mentioned as a possible variation.

Nutrition per serving

• side dish
• vegetarian
• roasted
• crispy
• comfort food
• American