Melt in Your Mouth Potatoes

55 mins
Serves 6
https://letsdishrecipes.com/melt-in-your-mouth-potatoes/

Directions

  1. 1Place oven rack in upper-middle position.
  2. 2Place oven rack in upper-middle position.
  3. 3Place oven rack in upper-middle position.
  4. 4Preheat oven to 475 degrees.
  5. 5Preheat oven to 475 degrees.
  6. 6Preheat oven to 475 degrees.
  7. 7Spray a large rimmed baking sheet with non-stick cooking spray.
  8. 8Spray a large rimmed baking sheet with non-stick cooking spray.
  9. 9Spray a large rimmed baking sheet with non-stick cooking spray.
  10. 10In a small bowl, combine 6 tablespoons melted butter, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1 teaspoon salt, and 1/2 teaspoon pepper.
  11. 11In a small bowl, combine 6 tablespoons melted butter, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1 teaspoon salt, and 1/2 teaspoon pepper.
  12. 12In a small bowl, combine 6 tablespoons melted butter, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1 teaspoon salt, and 1/2 teaspoon pepper.
  13. 13Cut 3 pounds Yukon Gold potatoes into 3/4 to 1 inch thick slices, discarding ends.
  14. 14Cut 3 pounds Yukon Gold potatoes into 3/4 to 1 inch thick slices, discarding ends.
  15. 15Cut 3 pounds Yukon Gold potatoes into 3/4 to 1 inch thick slices, discarding ends.
  16. 16Toss potatoes in the butter mixture.
  17. 17Toss potatoes in the butter mixture.
  18. 18Toss potatoes in the butter mixture.
  19. 19Arrange potatoes in a single layer on the prepared baking sheet.
  20. 20Arrange potatoes in a single layer on the prepared baking sheet.
  21. 21Arrange potatoes in a single layer on the prepared baking sheet.
  22. 22Roast potatoes for 15 minutes.
  23. 23Roast potatoes for 15 minutes.
  24. 24Roast potatoes for 15 minutes.
  25. 25Remove from oven and flip potatoes over.
  26. 26Remove from oven and flip potatoes over.
  27. 27Remove from oven and flip potatoes over.
  28. 28Return to oven and roast for an additional 15 minutes.
  29. 29Return to oven and roast for an additional 15 minutes.
  30. 30Return to oven and roast for an additional 15 minutes.
  31. 31Remove potatoes from oven and flip one more time.
  32. 32Remove potatoes from oven and flip one more time.
  33. 33Remove potatoes from oven and flip one more time.
  34. 34Add 1 cup chicken broth and 2-3 cloves crushed garlic to the pan.
  35. 35Add 1 cup chicken broth and 2-3 cloves crushed garlic to the pan.
  36. 36Add 1 cup chicken broth and 2-3 cloves crushed garlic to the pan.
  37. 37Carefully return to oven.
  38. 38Carefully return to oven.
  39. 39Carefully return to oven.
  40. 40Roast for an additional 10-15 minutes, or until potatoes are tender.
  41. 41Roast for an additional 10-15 minutes, or until potatoes are tender.
  42. 42Roast for an additional 10-15 minutes, or until potatoes are tender.
  43. 43Sprinkle with 2 tablespoons fresh chopped parsley and serve.
  44. 44Sprinkle with 2 tablespoons fresh chopped parsley and serve.
  45. 45Sprinkle with 2 tablespoons fresh chopped parsley and serve.

Ingredients

  • 3 pounds Yukon Gold potatoes, peeled
  • 3 pounds Yukon Gold potatoes, peeled
  • 3 pounds Yukon Gold potatoes, peeled
  • 6 tablespoons butter, melted
  • 6 tablespoons butter, melted
  • 6 tablespoons butter, melted
  • 1 teaspoon dried thyme
  • 1 teaspoon dried thyme
  • 1 teaspoon dried thyme
  • 0.5 teaspoon dried rosemary
  • 0.5 teaspoon dried rosemary
  • 0.5 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 0.5 teaspoon pepper
  • 0.5 teaspoon pepper
  • 0.5 teaspoon pepper
  • 1 cup chicken broth
  • 1 cup chicken broth
  • 1 cup chicken broth
  • 2 cloves garlic, peeled and crushed
  • 2 cloves garlic, peeled and crushed
  • 2 cloves garlic, peeled and crushed
  • 2 tablespoons fresh chopped parsley
  • 2 tablespoons fresh chopped parsley
  • 2 tablespoons fresh chopped parsley

Equipment

ovenlarge rimmed baking sheetnon-stick cooking spraysmall bowl

Tips

  • Yukon Golds are the preferred potato for their buttery, tender texture.
  • Garlic powder can be used as a substitute for fresh garlic (1/2 teaspoon per clove).
  • Vegetable broth or beef broth can be used instead of chicken broth.
  • Peel and slice potatoes ahead of time and submerge them in ice water until ready to cook.
  • Consider sprinkling 1/2 cup of Parmesan cheese over the potatoes after adding the broth.
  • For the crispiest results, do not line the pan with foil or parchment; a darker baking sheet helps.
  • Garnishing with fresh herbs like parsley brightens the dish.
  • Store leftovers in an airtight container in the refrigerator for 3-4 days.
  • Reheat in an air fryer for 5-10 minutes or a 400°F (200°C) oven for 5-10 minutes to maintain crispiness.