Melting potatoes is an easy recipe you can start on the stovetop and finish in the oven. Thick potato slices are coated in butter and seared in a cast iron skillet, then roasted with garlic, herbs, and chicken broth. The end result is crispy on the outside and soft and creamy on the inside. It's one dish you need to try!
- 7 medium Yukon gold potatoes, cut in 1/2 inch slices (950g)
- 12 tablespoons salted butter (168g)
- 3/4 teaspoon Mediterranean sea salt
- 1/2 teaspoon freshly ground black pepper
- 13 jumbo garlic cloves, peeled and smashed (84g)
- 1 cup reduced sodium chicken broth, room temperature
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary, chopped
- 1 1/2 teaspoons fresh oregano, chopped
- 1/2 lemon, cut into 4 wedges
- Prepare. Find ones that are similar in diameter, then scrub, rinse, and dry them. Peeling is optional. Slice off 1/2 inch from both ends, then cut them in 1/2 inch slices.
- Sear. Melt 4 tablespoons of butter in a 10-inch cast iron skillet over medium high heat. Add the slices and sear them on one side for 4 minutes, then sprinkle with salt and pepper.
- Prepare the pan. While they are cooking, use a pastry brush to butter a large metal baking dish with sides (about 10.5x15 inches). Don't use a small pan because the broth will be to deep. Optionally, place the pan in the oven while it preheats to 400 F.
- Transfer them to the pan. Smash the fresh peeled garlic cloves with the bottom of a glass jar. Flip them over in the skillet and transfer them to the prepared pan, then sprinkle the potatoes with salt and pepper. Carefully pour the chicken broth into the pan. In order to prevent excess evaporation, use boiling broth if the pan is preheated.
- Top with spices and butter. Sprinkle the fresh herbs on the potatoes, then place a pat of butter on each potato slice. Scatter the smashed garlic around the metal pan. Place the metal pan in the middle of the oven.
- Bake and serve. Bake at 400 F for 30 minutes. Note: the broth will reduce in the oven into a pan sauce. Drizzle the pan sauce over top of the potatoes just before serving. Squeeze a fresh lemon wedge over top.
- About 1/16 of an inch or 3 mm in depth for the broth should be enough to cover the bottom of your large baking pan. Remember, don't overcrowd.
- Peel the skin off russets or sweet potatoes if you don't want the skin.
- To prevent unnecessary evaporation, add boiling broth to a hot pan or room temperature broth to a cold pan.
- Try thyme leaves or chives for a garnish.
- Category: Side Dish
- Method: Oven
- Cuisine: American
Keywords: melting potatoes, oven roasted melting potatoes