Garlic-Parmesan Melting Potatoes

45 mins
Serves 1
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Directions

  1. 1Preheat the oven to 500 degrees F with a rack in the upper third.
  2. 2Preheat the oven to 500 degrees F with a rack in the upper third.
  3. 3Preheat the oven to 500 degrees F with a rack in the upper third.
  4. 4Cut the potatoes into 1-inch thick slices.
  5. 5Cut the potatoes into 1-inch thick slices.
  6. 6Cut the potatoes into 1-inch thick slices.
  7. 7Place the cut potatoes in a large bowl.
  8. 8Place the cut potatoes in a large bowl.
  9. 9Place the cut potatoes in a large bowl.
  10. 10Add melted butter, olive oil, chopped fresh thyme, salt, and ground pepper to the potatoes.
  11. 11Add melted butter, olive oil, chopped fresh thyme, salt, and ground pepper to the potatoes.
  12. 12Add melted butter, olive oil, chopped fresh thyme, salt, and ground pepper to the potatoes.
  13. 13Toss to coat the potatoes thoroughly.
  14. 14Toss to coat the potatoes thoroughly.
  15. 15Toss to coat the potatoes thoroughly.
  16. 16Arrange the coated potatoes in a single layer in a 9-by-13-inch metal baking pan.
  17. 17Arrange the coated potatoes in a single layer in a 9-by-13-inch metal baking pan.
  18. 18Arrange the coated potatoes in a single layer in a 9-by-13-inch metal baking pan.
  19. 19Roast the potatoes, flipping once, until browned, for about 30 minutes.
  20. 20Roast the potatoes, flipping once, until browned, for about 30 minutes.
  21. 21Roast the potatoes, flipping once, until browned, for about 30 minutes.
  22. 22While potatoes are roasting, whisk grated garlic into the vegetable or chicken broth.
  23. 23While potatoes are roasting, whisk grated garlic into the vegetable or chicken broth.
  24. 24While potatoes are roasting, whisk grated garlic into the vegetable or chicken broth.
  25. 25Carefully add the broth mixture to the pan with the roasted potatoes.
  26. 26Carefully add the broth mixture to the pan with the roasted potatoes.
  27. 27Carefully add the broth mixture to the pan with the roasted potatoes.
  28. 28Sprinkle grated Parmesan cheese on top of the potatoes.
  29. 29Sprinkle grated Parmesan cheese on top of the potatoes.
  30. 30Sprinkle grated Parmesan cheese on top of the potatoes.
  31. 31Continue roasting until most of the broth has been absorbed and the potatoes are very tender, about 15 minutes more.
  32. 32Continue roasting until most of the broth has been absorbed and the potatoes are very tender, about 15 minutes more.
  33. 33Continue roasting until most of the broth has been absorbed and the potatoes are very tender, about 15 minutes more.
  34. 34Serve hot, spooning the liquid from the pan over the potatoes.
  35. 35Serve hot, spooning the liquid from the pan over the potatoes.
  36. 36Serve hot, spooning the liquid from the pan over the potatoes.

Ingredients

  • 2 pounds Yukon Gold potatoes, cut into 1-inch-thick slices
  • 2 pounds Yukon Gold potatoes, cut into 1-inch-thick slices
  • 2 pounds Yukon Gold potatoes, cut into 1-inch-thick slices
  • 2 tablespoons butter, melted
  • 2 tablespoons butter, melted
  • 2 tablespoons butter, melted
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh thyme
  • 0.75 teaspoon salt
  • 0.75 teaspoon salt
  • 0.75 teaspoon salt
  • 0.5 teaspoon ground pepper
  • 0.5 teaspoon ground pepper
  • 0.5 teaspoon ground pepper
  • 3 large cloves garlic, grated
  • 3 large cloves garlic, grated
  • 3 large cloves garlic, grated
  • 1 cup low-sodium vegetable broth or chicken broth
  • 1 cup low-sodium vegetable broth or chicken broth
  • 1 cup low-sodium vegetable broth or chicken broth
  • 0.25 cup grated Parmesan cheese
  • 0.25 cup grated Parmesan cheese
  • 0.25 cup grated Parmesan cheese

Equipment

large bowl9-by-13-inch metal baking panwhisk