Wednesday, August 10, 2016

Potatoes...They Never Get Old

I will never get sick of potatoes. I love every form that they come in. These are no exception. They will melt in your mouth...literally.



Melting Potatoes


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


Place oven rack in upper-middle position of oven and heat oven to 500 degrees.

Combine melted butter, thyme, salt, and pepper in a medium bowl.

Square off ends of potatoes and cut into 3/4 to 1-inch thick disks.

Toss potato slices in butter mixture and arrange in a single layer in a 9x13-inch metal baking pan.

Roast for 15 minutes.

Remove pan from oven and use a spatula to flip potatoes over. Place back in oven for 15 minutes.

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.

Baste potatoes with sauce and serve.

Recipe notes: Be sure to use a metal baking pan. A glass baking dish can shatter in a very hot oven.

Source: Spicy Southern Kitchen. You can find it here.

Notes: These potatoes are to die for. So, so good. You have to try them.

1 comment:

  1. Those melting potatoes were such a hit. When I choose recipes, often it's because there is something intriguing. I wondered what the broth would do to them. I thought they would just be turned to mush, but they were not. They were so, so good.