Best-Ever Melting Potatoes
Crispy roasted potatoes that become buttery soft inside after roasting in broth and garlic. Perfect comforting side dish.
Ingredients
- 2 pounds Yukon Gold potatoes peeled and sliced into 1-inch rounds
- 4 tablespoons unsalted butter melted
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 garlic cloves minced
- 1 teaspoon fresh thyme or 1/2 teaspoon dried
- 1 cup chicken or vegetable broth
Instructions
- Preheat oven to 450°F. Peel and slice Yukon Gold potatoes into 1-inch thick rounds and pat them dry thoroughly. In a large bowl, toss potatoes with melted butter, olive oil, salt, and black pepper. Arrange potatoes in a single layer in a baking dish. Roast for 20 minutes, then flip each slice carefully and roast for another 15–20 minutes until golden brown. Reduce oven temperature to 400°F. Add minced garlic, thyme, and broth to the pan. Return to oven and roast for 15–20 minutes until broth is mostly absorbed and potatoes are tender inside. Spoon pan juices over potatoes before serving.
Notes
Slice potatoes thickly to achieve the signature melting texture. Do not overcrowd the pan for best browning. Store leftovers in the refrigerator for up to 4 days and reheat in the oven at 375°F to restore crisp edges.