Melting Potatoes
A divine twist on classic roasted potatoes, Melting Potatoes are creamy, tender, and infused with garlic and herbs, perfect for any occasion.
Ingredients
Main Ingredients
- 2 lb. Yukon Gold potatoes, peeled and cut into 1-inch slices These creamy potatoes become tender and flavorful as they absorb the broth.
- 1 1/2 tsp. kosher salt Essential for enhancing the natural flavors.
- 1/4 tsp. freshly ground black pepper Adds a subtle bite to balance the creaminess of the potatoes.
- 4 Tbsp. unsalted butter Provides richness to the dish.
- 2 Tbsp. extra virgin olive oil Adds depth and helps crisp the potatoes.
- 1 cup low sodium chicken broth Infuses a savory essence.
- 3 cloves garlic, finely chopped Provides an aromatic punch.
- 1 Tbsp. fresh rosemary, chopped Adds a lovely evergreen aroma.
- 1 tsp. fresh thyme, chopped Offers a hint of earthy freshness.
Instructions
Preparation
- Preheat your oven to 425 degrees Fahrenheit.
- In a medium bowl, season potato slices with salt and black pepper, tossing gently.
- In a large ovenproof skillet over medium-high heat, melt together the butter and olive oil.
- Place the seasoned potato slices in the skillet, and leave undisturbed for 3-5 minutes to develop a golden-brown crust.
- Flip the potatoes and brown the other side for about 5 minutes.
- Stir in the chicken broth, chopped garlic, rosemary, and thyme.
- Transfer the skillet to the oven and bake for 20-25 minutes until the potatoes are tender.
- Serve the potatoes drizzled with pan juices and garnished with additional fresh herbs.
Notes
For best results, use room temperature potatoes and do not rush the browning step. Reserve some herbs for garnishing.