Description
Melting Potatoes are thick, golden potato rounds that are crisp on the outside and tender inside. Slow-roasted in butter, olive oil, and broth, these potatoes absorb rich flavor and melt in your mouth. They are the perfect side dish for any meal.
Ingredients
Scale
- 2 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 pounds Yukon gold or russet potatoes (4–5 medium)
- 2 to 3 sprigs fresh rosemary, coarsely chopped (about 1 tablespoon)
- 1 cup low-sodium chicken or vegetable broth
- 4 cloves garlic, peeled and smashed
Instructions
- Preheat your oven to 375°F (190°C).
- In a small bowl, whisk together the melted butter, olive oil, kosher salt, and black pepper.
- Peel the potatoes and cut them into thick rounds, about 1-inch thick.
- Arrange the potato slices in a single layer in a 9×13 inch baking dish.
- Sprinkle the chopped rosemary over the potatoes.
- Pour the butter and oil mixture evenly over the potato slices.
- Add the smashed garlic cloves to the dish.
- Pour the chicken or vegetable broth around the potatoes.
- Cover the baking dish tightly with aluminum foil.
- Bake for 45 minutes.
- Remove the foil and continue baking for another 15-20 minutes, or until the potatoes are golden brown and fork-tender.
- Serve your delicious melting potatoes hot.
Notes
- For extra crispiness, you can broil the potatoes for the last 2-3 minutes of cooking, watching them closely to prevent burning.
- If you don’t have fresh rosemary, you can use 1 teaspoon of dried rosemary.
- Yukon gold potatoes will yield a creamier texture, while russet potatoes will be starchier and hold their shape slightly better.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Roasting
- Cuisine: French-inspired
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 15mg