Melt in Your Mouth Potatoes

Name: Melt in Your Mouth Potatoes
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 pounds Yukon Gold potatoes, peeled; 6 tablespoons butter, melted; 1 teaspoon dried thyme; 0.5 teaspoon dried rosemary; 1 teaspoon salt; 0.5 teaspoon pepper; 1 cup chicken broth; 2 cloves garlic, peeled and crushed; 2 tablespoons fresh chopped parsley

55m

Serves 6

letsdishrecipes.com

Melt in Your Mouth Potatoes

letsdishrecipes.com

55m

Serves 6

Directions

1Place oven rack in upper-middle position.
2Preheat oven to 475 degrees.
3Spray a large rimmed baking sheet with non-stick cooking spray.
4In 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.
5Cut 3 pounds Yukon Gold potatoes into 3/4 to 1 inch thick slices, discarding ends.
6Toss potatoes in the butter mixture.
7Arrange potatoes in a single layer on the prepared baking sheet.
8Roast potatoes for 15 minutes.
9Remove from oven and flip potatoes over.
10Return to oven and roast for an additional 15 minutes.
11Remove potatoes from oven and flip one more time.
12Add 1 cup chicken broth and 2-3 cloves crushed garlic to the pan.
13Carefully return to oven.
14Roast for an additional 10-15 minutes, or until potatoes are tender.
15Sprinkle with 2 tablespoons fresh chopped parsley and serve.

Ingredients

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

Melt in Your Mouth Potatoes

55m

Serves 6

letsdishrecipes.com

Melt in Your Mouth Potatoes

letsdishrecipes.com

55m

Serves 6

Directions

1Place oven rack in upper-middle position.
2Preheat oven to 475 degrees.
3Spray a large rimmed baking sheet with non-stick cooking spray.
4In 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.
5Cut 3 pounds Yukon Gold potatoes into 3/4 to 1 inch thick slices, discarding ends.
6Toss potatoes in the butter mixture.
7Arrange potatoes in a single layer on the prepared baking sheet.
8Roast potatoes for 15 minutes.
9Remove from oven and flip potatoes over.
10Return to oven and roast for an additional 15 minutes.
11Remove potatoes from oven and flip one more time.
12Add 1 cup chicken broth and 2-3 cloves crushed garlic to the pan.
13Carefully return to oven.
14Roast for an additional 10-15 minutes, or until potatoes are tender.
15Sprinkle with 2 tablespoons fresh chopped parsley and serve.

Ingredients

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