On The Side – Melting Potatoes

Ever notice that you get into a rut when it comes to the foods you make? It happens to all of us. And during busy seasons like the holidays, we tend to go to our old tried and true recipes and food prep. Often we do not want to think about trying something new. If that’s you….make these potatoes the exception to your rule.

This recipe came from Real Simple magazine and as the name implies they are real(ly) simple to make. More than that they are real(ly) delicious!

Melting Potatoes

2 lbs. Yukon Gold potatoes
4 tablespoons (1/2 stick) butter, melted
2 teaspoons fresh thyme or chopped rosemary leaves
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 cup of chicken stock
3 cloves of garlic, smashed

Preheat the oven to 500 degrees with the rock in the upper 1/3 of the oven. Peel potatoes and slice the ends just enough to create a flat edge so they will lie flat on the baking sheet. Cut into about 1″ slices. It’s important that they be about 1″ and that they be uniform as they are going to be cooked at a very high temperature and if they aren’t the same thickness some will be much more done than others.

Toss the potatoes with the butter, thyme, salt and pepper and spread them out on a baking sheet. Roast for 15 minutes, then flip them over and roast for another 15 minutes. Remove the pan from the oven and pour the chicken stock and garlic over the top. Return to the oven until most of the liquid has been absorbed, about another 15 minutes. Remove the potatoes to a serving platter and pour any remaining liquid over the top. Serve warm.

These potatoes are crispy on the outside and soft on the inside, delicious all the way around. They melt in your mouth and are perfect on the side of any meat and vegetable.

Bon appetit…Dinner is served!