Melting Potatoes

Melting Potatoes made with Yukon Gold rounds roasted in butter at high heat until golden on both sides, then finished in chicken broth and crushed garlic until fork tender and creamy inside. The broth reduces into a glossy pan sauce that gets spooned over everything. The best potato side dish you will put on the table.

Prep15minutes minutes
Cook50minutes minutes
Servings10

Ingredients

• ▢4 pounds Yukon Gold potatoes
• ▢½ cup unsalted butter (melted)
• ▢1½ tablespoons fresh thyme (chopped)
• ▢1¼ teaspoons salt
• ▢¾ teaspoon black pepper
• ▢2 cups chicken broth
• ▢4 cloves garlic (crushed and peeled)

Instructions 

• Preheat your oven to 450°F (230°C) and position a rack in the upper third. Use a metal baking pan, not glass, because glass can shatter when the cold broth hits it later.
• Peel the 4 pounds potatoes, trim the ends flat, and cut them crosswise into 1 inch thick rounds. Even thickness matters here so they cook at the same rate.
• In a large bowl, toss the potato rounds with the ½ cup melted butter, 1½ tablespoons thyme, 1¼ teaspoons salt, and ¾ teaspoon black pepper until every piece is coated. Arrange the potatoes in a single layer in one or two metal baking pans. Crowding them means they steam instead of brown, so give them room.
• Roast for 15 minutes, until the bottoms are starting to brown around the edges. Pull the pans out and flip each potato with a metal spatula. Roast for another 15 minutes, until browned on the second side.
• Flip the potatoes once more, then pour the 2 cups chicken broth around them and scatter in the 4 cloves crushed garlic. Roast for a final 15 to 20 minutes, until the potatoes are fork tender and the broth has reduced into a glossy sauce.
• Spoon the pan sauce over the potatoes and serve hot.

Notes

1. Yukon Gold potatoes: Don’t swap these for russets. Yukon Golds have a naturally buttery flavor and waxy texture that holds up to the high heat and broth without falling apart. Russets will get mushy.
2. Metal pan only: Glass or ceramic baking dishes can shatter when cold broth hits a hot pan. Use a sturdy metal baking pan or sheet pan every single time. This is not a preference, it’s a safety issue.
3. Cut evenly: 1 inch rounds, consistently thick. Uneven cuts mean some will be perfect and some will be overcooked by the time the rest catch up.
4. Don’t crowd the pan: Single layer with space between each round. Use 2 pans if needed. Crowding equals steaming equals no golden crust, and the crust is the whole point.
5. Fresh thyme: Fresh gives a better result here than dried. If you only have dried, use about half the amount.
6. Chicken broth: Vegetable broth works too if you want to keep this vegetarian. The flavor will be slightly lighter but still very good.
7. The pan sauce: Don’t skip spooning it over the potatoes before serving. This is where most of the flavor lives.
8. Turn it into gravy: Pour the pan drippings into a small saucepan, whisk in a teaspoon of cornstarch mixed with a little cold water, and simmer until thickened. Serve alongside as a proper gravy. Your guests will be very happy about this.
9. Make ahead: Best served fresh. You can do the first 2 roasting steps ahead and finish with the broth just before serving but fully made ahead they lose some of their texture.

Nutrition Information

Serving: 1servingCalories: 232kcal (12%)Carbohydrates: 33g (11%)Protein: 5g (10%)Fat: 10g (15%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 24mg (8%)Sodium: 317mg (14%)Potassium: 820mg (23%)Fiber: 4g (17%)Sugar: 1g (1%)Vitamin A: 338IU (7%)Vitamin C: 38mg (46%)Calcium: 34mg (3%)Iron: 2mg (11%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.