Melting Potatoes Recipe
User Reviews
5
Melting Potatoes Recipe
Description
The Melting Potatoes recipe begins by trimming Yukon gold potatoes and cutting them into halves about 1-inch thick rounds. They are thoroughly coated in melted butter, neutral oil, chopped rosemary, thyme, minced garlic, salt, and pepper. Initially baked uncovered, the potatoes develop lightly browned edges.
After the first baking period, chicken broth is added to the baking dish, and the potatoes roast further. The broth steams and simmers around the potatoes, softening them to a nearly creamy consistency inside with a gently caramelized outer surface. The herbs and garlic infuse the potatoes during roasting.
Melted potatoes complement a variety of main dishes and provide a rich, herbaceous side. They can be served with a drizzle of the pan sauce and fresh herbs to heighten the aroma and flavor.
The recipe notes suggest substitutions like vegetable broth and vegan butter for a plant-based version. Pre-slicing and storing the potatoes in salted water helps with prep. Leftovers keep well refrigerated and can be reheated in the oven or microwave. Freezing is possible but may affect texture.
Ingredients
- 2 pounds potato about 8 potatoes, Yukon gold variety
- 4 tablespoons butter melted
- 2 tablespoons neutral cooking oil avocado or olive, generic cooking oil
- 1 teaspoon rosemary fresh, finely chopped
- 1 teaspoon thyme fresh, finely chopped
- 3 cloves garlic finely minced
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 cup chicken broth regular sodium
Instructions
- Preheat the oven to 400°F.
- Trim ½ inch from the rounded ends of all of the potatoes and then cut in half to get two 1-inch rounds.
- In a large bowl whisk together the melted butter, oil, rosemary, thyme, garlic, salt, and black pepper. Add the potato halves and toss until they’re well coated.
- Place the coated potatoes in a 13x9-inch baking dish that has been sprayed with non-stick cooking spray in a single layer. Pour any remaining sauce on top of them. Bake the potatoes in the preheated oven for 30 minutes, flipping halfway through.
- Pour in the broth and return to the oven for an additional 20 to 25 minutes.
- Serve the potatoes with a drizzle of the sauce from the bottom of the dish and with a sprinkle of fresh herbs.
Notes
- Use waxy Yukon gold potatoes for optimal texture and flavor.
- For a vegan version, substitute vegetable broth and vegan butter for the originals.
- Potatoes can be pre-sliced and kept in salted water in the refrigerator for 1 to 2 days before baking.
- Store leftovers airtight in the refrigerator for 4 to 5 days and reheat in a 350℉ oven or microwave.
- Freezing is possible for up to 1 month but may change the texture due to potato water content.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Calories | 239kcal | 12% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 22mg | 7% |
| Sodium | 537mg | 22% |
| Potassium | 668mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 316IU | 6% |
| Vitamin C | 32mg | 36% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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