The name for these spuds hints at their creamy interior. Roasting these melting potatoes at high heat ensures they get crunchy on the outside. Then, adding a little broth at the end allows the potatoes to absorb the liquid, making the insides extra moist.

Melting Potatoes

Yukon Gold potatoes, peeled and cut into 1-inch slices

butter, melted

olive oil

thyme

rosemary

salt

½ teaspoon ground pepper

low-sodium vegetable broth or chicken broth

garlic,

Position rack in upper third of oven; preheat to 500 degrees F.


Toss potatoes, butter, oil, thyme, rosemary, salt and pepper in a large bowl. Arrange in a single layer in a 9-by-13-inch metal baking pan. (Do not use a glass dish, which could shatter.) Roast, flipping once, until browned, about 30 minutes.


Carefully add broth and garlic to the pan. Continue roasting until most of the broth is absorbed and the potatoes are very tender, about 15 minutes more. Serve hot.


Roasting these melting potatoes at high heat ensures they get crunchy on the outside. Then, adding a little broth at the end allows the potatoes to absorb the liquid, making the insides extra moist.

melting potatoes

Total: 1 hours, 10 minutes

Author : Adam Dolge

Ingredients

Instructions

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