Melting Potatoes


March 22 2020

I'm not exactly sure where the name "melting" potatoes came from, but I think they should be called "Insanely Delicious" potatoes!  

These potatoes are crispy on the outside and creamy on the inside.  They have a bit of sauciness to them, and if you choose to add the optional lemon juice (which I highly recommend), you will be in for a treat.

I am usually given a hard time when I say a recipe is easy ("Oh yeah, easy for you!!") but this one really is...Slice the potatoes, toss with an herb butter mixture, and roast.  Couldn't be easier!

Enjoy!  These are my new favorite potatoes!!

Melting Potatoes


Serves 4

Total Time:  45 minutes


1 1/2 pounds yellow fleshed potatoes (such as Yukon gold), peeled and sliced 1 inch thick 4 tbsp butter, melted 1 tsp thyme, chopped 1 tsp Kosher salt 1/2 tsp freshly ground pepper 1 cup chicken or vegetable broth 1 tbsp lemon juice (optional) 2 garlic cloves, lightly crushed and peeled Toss the potatoes in the mixture of the butter, thyme, salt and pepper, arrange in a single layer on a metal baking pan and bake in a preheated 500°F oven on the top or middle rack until golden brown, about 10-15 minutes, per side. Flip the potatoes again, add the broth, lemon juice and garlic and roast for another 10 minutes. Serve!


Recipe from Closet Cooking


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MELTING POTATOESpdf


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