Original Post: https://www.evolvingtable.com/melting-potatoes/
Garlic Herb Melting Potatoes
These Garlic Herb Melting Potatoes are what happens when you poke a few holes in a crispy, golden Yukon Gold and let garlic herb butter melt right into the middle. The edges stay crisp, the centers go buttery and SO soft, and they're my go-to side whenever I want to impress dinner guests.
Servings: 6 servings
Ingredients
- 2 ½ pounds Yukon Gold potatoes about 8 potatoes
- 6 tablespoons salted butter melted
- 2 tablespoons avocado oil
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 4 garlic cloves finely minced
- 1 teaspoon fresh thyme finely chopped
- 1 teaspoon fresh rosemary finely chopped
- 1 cup chicken broth warmed
Instructions
- Preheat the oven to 425°F with a rack in the middle position.
- Peel the potatoes using a vegetable peeler. Trim off ½ inch from each end, then cut into 1-inch slices. Place the slices in a large bowl.2 ½ pounds Yukon Gold potatoes
- In a large bowl, toss the potatoes with 2 tablespoons melted butter, avocado oil, salt, and black pepper until well coated. Arrange the potatoes flat-side down in a single layer in a 9 x 13-inch baking dish, leaving a little space between each one. If there is any extra liquid in the bowl, pour this over the potatoes. Lift each one up so some of the oil gets underneath the potatoes.6 tablespoons salted butter, 2 tablespoons avocado oil, 1 teaspoon salt, ¼ teaspoon black pepper
- Bake for 15 minutes. Flip the potatoes using tongs and bake for another 15 minutes, or until golden on both cut sides.
- While the potatoes bake, add the remaining 4 tablespoons melted butter, garlic, thyme, and rosemary to a small bowl. Stir to combine.6 tablespoons salted butter, 4 garlic cloves, 1 teaspoon fresh thyme, 1 teaspoon fresh rosemary
- Using a fork, poke a few holes into the top of each potato, pressing in about halfway. Spoon the garlic herb butter over each potato, then pour the warmed chicken broth around the potatoes (not over the tops).1 cup chicken broth
- Return to the oven for 20-30 minutes, or until most of the broth has cooked off and a fork slides easily into the centers.
- Spoon some of the pan sauce over the potatoes and serve with additional fresh rosemary and thyme, if desired.
Video
Notes
Crispy potatoes: Get the potatoes into the dish right after salting them. Want them extra crispy? Broil for 2-3 minutes at the end (just watch the garlic!).
Baking dish: Using glass or porcelain? Make sure the broth is warm so the dish doesn't crack. A metal pan works too and gives you a little more browning.
Swaps: Use ½ teaspoon dried thyme and ¼ teaspoon dried rosemary in place of fresh (crumble the rosemary between your fingers first). For vegan and dairy-free, use vegetable broth and a vegan butter alternative.
Make-ahead: Roast the potatoes through step 4, let them cool, then cover and refrigerate. When you're ready to serve, warm them in a 425°F oven for a few minutes, then pick up with the garlic herb butter and broth in step 6.
Storage: Store leftovers in an airtight container in the fridge for up to 4-5 days.
Reheating and freezing: Reheat in a 350°F oven for 10-15 minutes, or until warmed through. They'll keep in the freezer for up to 1 month, but the texture won't be quite the same once thawed since potatoes hold so much water.
Nutrition
Calories: 239kcal | Carbohydrates: 28g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 537mg | Potassium: 668mg | Fiber: 4g | Sugar: 1g | Vitamin A: 316IU | Vitamin C: 32mg | Calcium: 40mg | Iron: 2mg
