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Melted Potatoes

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This easy technique for cooking potatoes yields crispy edged, thick slices of potatoes with creamy soft centers. It is all done in one pan with about 10 minutes of active time. There’s a good chance you may never make potatoes any other way again.

Ingredients

Scale
  • 2 pounds yellow potatoes, such as Yukon Gold
  • 2 T olive oil
  • Kosher salt and fresh ground pepper
  • 2 T fresh herbs, such as rosemary or thyme, chopped
  • 2 cups chicken or vegetable broth
  • 4 garlic cloves, peeled and thinly sliced
  • 2 T butter, divided into 6 teaspoons (optional)
  • 2 T chopped parsley (optional)

Instructions

  1. Put an empty sheet pan in the oven and heat the oven to 450 F degrees for a convection oven and 475 F for a conventional oven. Peel the potatoes and slice them widthwise into 1″ thick slices. Put potatoes in a bowl and toss with olive oil, kosher salt, pepper and herbs.
  2. Spread the potato slices out on a baking sheet, allowing about 1″ of space between each slice. The space allows the potatoes to caramelize. If they are overly crowded they will steam and not crisp. Roast for 15 minutes.
  3. Remove from the oven and use a spatula to flip each potato round. Return to the oven and cook another 15 minutes.
  4. Remove potatoes from the oven, sprinkle with garlic slices and pour chicken or vegetable broth over the potatoes. Dab the butter over the potatoes if you are using butter. Return the potatoes to the oven for 15 more minutes.
  5. Remove from the oven, place on a serving platter and spoon any residual sauce over the potatoes.   Garnish with chopped parsley.

Notes

This technique can also be used to make sweet potatoes or yams. Other types of potatoes can also be used, such as russet potatoes. Yukon gold are my favorite and result in the creamiest texture. 

Find it online: https://somethingnewfordinner.com/recipe/melted-potatoes/

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