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Melting Potatoes

Source: Smitten Kitchen, where it was adapted from Real Simple

Ingredients

  • 4 tablespoons unsalted butter, melted
  • 2 teaspoons (or more, to taste) chopped fresh thyme or rosemary leaves
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 pounds Yukon gold or Russet potatoes, peeled and cut into 1-inch slices
  • 1 cup chicken or vegetable stock or low-sodium broth
  • 4-5 cloves garlic, peeled, smashed, and chopped coarsely

Instructions

  1. Heat oven to 500°F. See note above regarding oven temps.

  2. Melt butter in a small bowl. Stir in herbs, salt, and pepper. Pile the potatoes in a 9×13 (quarter-sheet) metal baking pan (a glass baking dish shouldn’t be used at this high of a temperature). Drizzle the butter mixture over the potatoes and mix with your hands to coat the potatoes evenly. If your potatoes, like mine, came straight from the fridge, the cool temperature will re-solidify the butter. Don’t worry – the butter will still be spreadable, so just smear it all around until the potatoes are coated, like in my pictures.

  3. Roast potatoes for 15 minutes. Use a thin spatula to loosen potatoes and turn them over. Roast for another 15 minutes. Then, carefully pour stock or broth into pan and add the garlic. Roast for 15 minutes more, until potatoes are fully tender.