Thick potato slices that are crispy and brown on the outside and creamy, soft in the middle. They’re so good, you’ll want to make these Melting Potatoes at least twice a week. It’s a fool proof recipe that will turn out perfectly every time and please even the pickiest of eaters.
They remind me of potatoes my maternal grandmother made. She wasn’t much of a cook, but there was one thing she could cook really well- Leg of Lamb with Roasted Potatoes. She would cook the potatoes in the pan with the lamb and they would absorb all of the lamb juices and get crispy on the outside. Both my mother and I tried in vain to replicate them.
The flavor of these Melting Potatoes, a recipe from Cook’s Country, is almost spot on even though there is no lamb involved. You do add some chicken broth to the pan towards the end of cooking. The chicken broth gives the potatoes a very different (and delicious) flavor from any other potatoes I have cooked before. Next time I make them, I might try using beef broth instead.
Note: You can make these Vegetarian by using vegetable broth. I do that for my daughter and I’m not sure how they compare in taste to the chicken broth ones because I haven’t tasted them, but she yums them up.
Two cloves of garlic don’t really give the potatoes much garlic flavor. Use more if you want a strong garlic flavor.
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- 3 pounds Yukon Gold potatoes, peeled
- 6 tablespoons Challenge butter, melted
- 1 tablespoon chopped fresh thyme
- 1 teaspoon salt
- ½ teaspoon pepper
- 1¼ cups chicken broth
- 2 garlic cloves, lightly crushed and peeled
- Place oven rack in upper-middle position of oven and heat oven to 500 degrees.
- Combine melted butter, thyme, salt, and pepper in a medium bowl.
- Square off ends of potatoes and cut into ¾ to 1-inch thick disks.
- Toss potato slices in butter mixture and arrange in a single layer in a 13 by 9-inch metal baking pan.
- Roast for 15 minutes.
- Remove pan from oven and use a spatula to flip potatoes over. Place back in oven for 15 minutes.
- Remove pans from oven and flip potatoes one more time. Add chicken broth and garlic. Place back in oven until potatoes are tender, about another 15 minutes.
- Baste potatoes with sauce and serve.
Recipe Source: Cook’s Country December/January 2014