Buttery creamy goodness. I could not have been happier with these melting potatoes. So good, so easy, and boy, did I ever eat more than my share. Good thing it was just Anita and me, because I would’ve had to explain where all the potatoes went if we would’ve had company over for dinner. If you’re normally tempted to put ketchup on your potatoes, don’t. These potatoes are absolutely perfect just as they are.
Yukon potatoes are the best potatoes by far for this recipe. They are so tender and velveety. They get just a little golden brown crunchy edge to them. Just enough to contrast the tender insides.
Also try my roasted spiral potatoes. They’re pretty and pretty darned good!
- 1 1/2 pound Yukon potatoes, peeled, sliced 1/2" thick
- 4 tablespoons butter, melted
- 1/2 teaspoon dried thyme, crushed
- Kosher salt and freshly ground black pepper, to taste
- 1 cup chicken broth
- 2 teaspoons minced garlic
- Freshly grated Parmesan cheese, to taste
- Preheat oven to 450 F.
- Place the potatoes into a large bowl.
- Add the butter, thyme, salt and pepper and toss to coat.
- Transfer to a rimmed baking sheet lined with a silicon baking mat or aluminum foil.
- Bake for 15 minutes. Flip the potatoes and cook another 15 minutes.
- Add the chicken broth and garlic and stir. Cook another 15 minutes or until golden brown.
- Remove and serve sprinkled with Parmesan cheese.