Melting Potatoes
Description
These potatoes are versatile and can be served as a side dish with many different dinners. They'll be a huge hit because they're crispy on the outside and will melt in your mouth on the inside.
Ingredients
2 1/2 lb. Yukon Gold potatoes
4 T. unsalted butter, melted
1 1/2 t. freshly minced thyme or rosemary
1 1/4 t. salt
1/2 t. garlic powder
1/2 c. vegetable or chicken stock/broth
1/2 t. pepper
Directions
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Preheat oven to 425 degrees.
Wash and peel potatoes; cut each potato crosswise into as many 1 inch discs as possible. While cutting potatoes, place them into a bowl of cold water until all potatoes have been peeled and cut.
Pat potatoes dry with paper towels; place in a large mixing bowl; add melted butter, minced thyme or rosemary, salt and garlic powder; toss to coat evenly. Transfer potatoes into a large ceramic or metal baking dish, making sure each potato lays flat and does not overlap. Do not use a glass baking dish since it is not safe to use in such a hot oven.
Bake 30 minutes on first side; flip potatoes over; cook another 15 minutes. Remove from oven; flip potatoes again; add stock/broth to the bottom of the baking dish.
Return potatoes to the oven for 10–15 minutes or until potatoes are cooked all the way through and are golden brown on top. Remove from oven; sprinkle lightly with pepper; transfer to a serving dish. Stir sauce in the pan before drizzling or spooning it over the potatoes.
Serve hot.
6 servings.