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. And then some. 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. This is one of those dishes where half of them never make it to the table because you’ve eaten much of them in the kitchen.
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 making melting potatoes. They are so tender and velvety. They get just a little golden brown crunchy edge to them. Just enough to contrast the tender insides.
You can use a knife to cut the potatoes. Or if you have a mandolin, use it instead to make quick work of slicing them. You want the slices to be pretty much the same thickness throughout so that they cook evenly.
Also try my roasted spiral potatoes and my Mississippi Mud cheesy potatoes. They’re pretty looking and pretty darned good tasting too!
- 1 ½ pound Yukon potatoes peeled, sliced 1/2″ thick
- 4 tablespoons butter melted
- ½ teaspoon dried thyme crushed
- kosher salt to taste
- freshly ground black pepper
- 1 cup chicken broth
- 2 teaspoons garlic minced
- 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.
Nutritional values are approximate.