Thick potato slices which are crispy and brown on the out of doors and creamy, gentle within the center. They’re so right, you’ll want to make these Melting Potatoes at the least two times a week. It’s a idiot proof recipe with a view to flip out perfectly whenever and please even the pickiest of eaters.


They take me back to the fact of potatoes my maternal grandmother made. She wasn’t a good deal of a prepare dinner, however there has been one factor she should cook actually well- Leg of Lamb with Roasted Potatoes. She would prepare dinner the potatoes inside the pan with the lamb and they might take in all of the lamb juices and get crispy on the outside. Each my mom and that i attempted in useless to replicate them.

The flavor of these Melting Potatoes, a recipe from cook dinner’s , is almost spot on even though there's no lamb concerned. You do add some hen broth to the pan closer to the quit of cooking. The fowl broth offers the potatoes a very exceptional (and delicious) flavor from some other potatoes i've cooked earlier than. Next time I lead them to, i would attempt the use of pork broth instead.



  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/4 cups chicken broth
  • 3 pounds Yukon Gold potatoes, peeled
  • 6 tablespoons Challenge butter, melted
  • 1 tablespoon chopped fresh thyme
  • 2 garlic cloves, lightly crushed and peeled


  1. Place oven rack in upper-middle position of oven and heat oven to 500 degrees.
  2. Combine melted butter, thyme, salt, and pepper in a medium bowl.
  3. Square off ends of potatoes and cut into 3/4 to 1-inch thick disks.
  4. Toss potato slices in butter mixture and arrange in a single layer in a 13 by 9-inch metal baking pan.
  5. Roast for 15 minutes.
  6. Remove pan from oven and use a spatula to flip potatoes over. Place back in oven for 15 minutes.
  7. Remove pans from oven and flip potatoes one more time. Add chicken broth and garlic. Place back in oven until potatoes are tender, about another 15 minutes.
  8. Baste potatoes with sauce and serve.

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