Introduction:
Melting potatoes are thick-cut rounds roasted in butter, herbs, and broth until the edges are golden and crisp while the centers turn unbelievably soft and creamy—like a cross between roasted and mashed potatoes. They’re simple, elegant, and always a hit at the table.
Ingredients:
- 4 medium Yukon Gold or Russet potatoes, peeled and sliced into 1-inch thick rounds
- 3 tbsp unsalted butter, melted
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp fresh thyme or rosemary (or 1/2 tsp dried)
- Salt and black pepper, to taste
- 1 cup chicken broth (or vegetable broth for vegetarian option)
- Optional: a squeeze of lemon juice for serving
Instructions:
- Preheat Oven:
Set to 220°C (425°F). - Prep Potatoes:
In a bowl, toss the potato rounds with melted butter, olive oil, garlic, herbs, salt, and pepper until evenly coated. - Roast – Step 1:
Arrange potatoes in a single layer on a parchment-lined baking sheet or in a cast-iron skillet. Roast for 15 minutes, then flip each round and roast for another 15 minutes until golden brown. - Roast – Step 2:
Carefully pour in the chicken broth. Return to the oven and roast for 10–15 more minutes, until most of the liquid is absorbed and the potatoes are ultra-tender. - Serve:
Spoon a little of the garlicky broth over each potato, and finish with fresh herbs or a dash of lemon juice, if desired.
Enjoy !
