Melting Potatoes
Try this Melting Potatoes recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 50 minutes
- Served Person: 4
white meat free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter, melted
- 2 teaspoons chopped fresh thyme or rosemary leaves
- 2 pounds yukon gold potatoes, peeled, cut into 1-i
- 1 cup chicken or vegetable stock or low-sodium bro
- 3 to 4 garlic cloves, peeled and smashed
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Heat oven to 500 degrees F. Place melted butter in the bottom of a large bowl. Stir in herbs, if using, salt, and pepper. Add potato slices and mix to evenly coat them. Spread potato slices and all of the good stuff at the bottom of the bowl in a 9×13 metal (a glass baking dish shouldn’t be used at this high of a temperature) baking pan. Roast potatoes for 15 minutes. Use a thin spatula to loosen potatoes and turn them over. Roast for a second 15 minutes, then carefully pour stock or broth into pan and add the garlic cloves. Roast for 15 minutes more, until potatoes are fully tender. Remove from oven. Transfer to a serving platter along with any remaining liquid in pan and serve warm to very lucky people.
