It’s
kind of an unusual recipe title, I’ll give you that. Melting
potatoes? Like, what is that? I’ll tell you (you had to know I
would, right?).
Melting
roasted potatoes are crispy on the outside and creamy on the inside.
After punching your way through the golden, buttery outsides, they
nearly melt in your mouth with the delicious, soft texture.
Or in
other words, they’re divine. Melting. Roasted. Potatoes.
Divine.
I
served these a month or so ago with that grilled pesto chicken
I told you about. (Yum.) But since then, we’ve eaten them with
Sunday pot roast (perfected recipe coming up on the blog soon) and
this maple
glazed pork tenderloin. So delicious.
And if
you happen to have leftovers, they make the most amazing breakfast
hash – just chop ‘em up and sauté them the next
morning with a few onions and scramble in some eggs, if you’d
like, for a hearty, tasty breakfast. Other
than planning for the baking time (just under an hour), these
couldn’t be easier and make the most fabulous side dish for
just about anything.
Melting Roasted Potatoes Yield: Serves 6-8
Ingredients
3 pounds Yukon Gold potatoes, peeled
4 tablespoons butter, melted
1 teaspoon dried thyme (or 1 tablespoon fresh)
3/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups low-sodium chicken broth
2 garlic cloves, finely minced
Directions
Preheat
the oven to 450 degrees F, making sure one of the oven racks is in
the upper-middle position. Square the ends off the potatoes by
cutting off the rounded edges (you don't have to chop off a lot,
but you want the ends flat) and then cutting the potatoes into
about 1-inch thick slices.
In a
large bowl, toss the potatoes with the butter, thyme, salt and
pepper. Place the potatoes in a single layer in a 9X13-inch ceramic
or metal baking dish (don't use glass as it can shatter when adding
the chicken broth later).
Roast
the potatoes for 20-22 minutes, until the bottoms are browning
around the edges. Remove the baking pan from the oven and flip the
potatoes with a flat spatula. Return to the oven and roast for
another 15 minutes.
Remove
the pan from the oven, flip the potatoes again and add the chicken
broth and garlic. Roast once more (last time, promise) until the
potatoes are tender and the sauce has reduced just slightly, about
15 minutes.
Serve
the potatoes with the sauce drizzled over the top.
Recipe Source:
slightly adapted from Cook’s
Country Dec/Jan 2014 (changed salt and pepper amounts, cut down the butter
a bit, decreased baking temp and adjusted time)
Melanie Gunnell is a food-loving, chocolate-obsessed mom who has a desperate need to share
her favorite tried-and-true recipes with the world. In a past life she graduated from Brigham
Young University with a degree in public health, but for the past ten years, stay-at-home
motherhood has been her job along with blogging-from-home for the past five.
She resides in the brilliantly cold tundra of Northern Minnesota with her husband and their brood
of five children: four boys and one tiny, bossy girl. Dark chocolate (particularly the act of
shoving chocolate chips in her mouth whilst hiding in the pantry) is her coping skill of choice for
both the never-ending winters and the never-ending wrestling matches in her front room.