Melting Potatoes
Golden Oven Roasted Potato Side Dish.
Equipment
- vegetables peeler or paring knife
- cutting board & sharp knife
- medium bowl
- small bowl
- 9 x 13 baking dish
- serving platter
Ingredients
- 4 medium russet potatoes or yukon gold potatoes
- 1 stick (8 TBS) salted butter, melted (DIVIDED)
- 1 pinch (1/8 tsp) salt
- 1/2 tsp black pepper
- 1 tsp dried thyme leaves
- 1 cup chicken broth
- 2 tsp minced garlic
Instructions
- Preheat oven to 450 degrees. (The high heat with give them a nice roasted technique to them.)
- Peel potatoes and place into bowl of water. Cut peeled potatoes into 1" rounds and place back into bowl and fill with clean water.In a small bowl whisk together 4 TBS melted butter, 1 pinch of salt, 1/2 tsp black pepper, and 1 tsp thyme.
- Drain water from potatoes and dry them with paper towels slightly. Pour butter mixture over potatoes in bowl and toss to coat.
- Place coated potatoes into a 9 x 13 baking dish in a single layer. (If you have more potatoes then will fit in baking dish, place remaining ones into another small baking dish.
- Bake in preheated oven for 20 minutes. Remove from oven and flip potatoes over. Place back into oven for an additional 15 minutes.
- In a small bowl whisk together 1 cup chicken broth, 1 1/2 tsp minced garlic, and 1/4 tsp black pepper.
- Remove potatoes from oven and flip them over. Pour chicken broth mixture over the potatoes. Place back in oven for 15 additional minutes.
- Test for doneness. Remove potatoes from baking dish to a serving platter. Pour 4 TBS melted butter over the potatoes and sprinkle dried parsley on the tops of potatoes. Potatoes with be crispy and have a caramelized finish with a smooth fluffy center.