Melting Potatoes
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These Melting Potatoes get crisp on the outside and creamy on the inside. Yukon Gold slices roast at high heat, then finish with broth to deepen flavor and texture. Ideal alongside roasted meats or a salad, and beautifully easy.
Ingredients:
• 2 pounds Yukon Gold potatoes, peeled and cut into 1‑inch slices
• 2 tablespoons extra‑virgin olive oil
• 2 teaspoons chopped fresh thyme
• 1 teaspoon chopped fresh rosemary
• ¾ teaspoon salt
• ½ teaspoon ground pepper
• 1 cup low‑sodium vegetable broth (or chicken broth)
• 5 cloves garlic, peeled and smashed
Directions:
Image source: EatingWell
Ingredients:
• 2 pounds Yukon Gold potatoes, peeled and cut into 1‑inch slices
• 2 tablespoons extra‑virgin olive oil
• 2 teaspoons chopped fresh thyme
• 1 teaspoon chopped fresh rosemary
• ¾ teaspoon salt
• ½ teaspoon ground pepper
• 1 cup low‑sodium vegetable broth (or chicken broth)
• 5 cloves garlic, peeled and smashed
Directions:
- Preheat oven to 500°F. Arrange the potato slices in a single layer in a roasting pan; toss with olive oil, melted butter (if in version), herbs, salt, and pepper.
- Roast, flipping once, until browned on both sides, about 30 minutes.
- Add broth and garlic; return to oven and roast until potatoes are very tender and most of the liquid is absorbed.
