Melting Potatoes
A family favorite all year long. We prefer Yukon gold potatoes, as they are very creamy. I have used Russet potatoes and they turn out crispier.
The potatoes. You can use either Yukon gold or russet potatoes. The Yukons will cook up super creamy and buttery; the russets will be extra light and fluffy. And peeling is entirely optional — I actually prefer to leave them unpeeled, not only because it saves me a step, but also because I like the extra texture the skin provides.
The broth: Opt for either low-sodium chicken or veggie broth. You can’t go wrong with either.
The herbs: While this recipe calls for rosemary, you can use any combination of fresh hearty herbs, such as thyme, sage, or oregano.
Serves 4 to 6
Ingredients
- 4 cloves garlic
- 2 tablespoons unsalted butter (use non dairy substitute, margarine, chicken fat )
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 pounds uniformly-sized Yukon gold or russet potatoes (4 to 5 medium)
- 2 to 3 sprigs fresh rosemary, thyme, oregano.
Use what you like. Only have dried herbs?, sprinkle on top. - 1 cup low-sodium vegetable or chicken broth
Equipment
- Cutting board and chef’s knife
- Large microwave-safe bowl
- Measuring cups and spoons
- Vegetable peeler
- 9×13-inch rimmed baking sheet (quarter sheet pan) or other metal baking pan
Instructions
- Arrange a rack in the middle of the oven
- Heat the oven to 450°F or 350°F (takes longer at lower temperatures)!
- Peel and smash 4 garlic cloves.
- Melt the butter or substitute.
- Place 2 tablespoons unsalted butter/substitute in a large microwave-safe bowl.
- Microwave the butter/substitute in 3 to 4 (10-second) intervals, stirring between each, until just melted.
- Add 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper, and stir to combine.
- Prepare the potatoes and aromatics.
Peel 2 pounds Yukon gold or russet potatoes, if desired.
Trim the rounded ends slightly, then cut the potatoes crosswise into 1-inch thick rounds. - If using, strip the leaves off 2 to 3 fresh rosemary sprigs and coarsely chop until you get 1 Tablespoon.
- Add the potatoes and rosemary to the butter and toss well to coat.
- Arrange on a baking sheet.
- Transfer the potatoes cut-side up to a rimmed 9×13-inch metal baking pan (avoid glass as it could shatter) or baking sheet (quarter sheet pan) and arrange in a single layer.
- Drizzle any remaining butter substitute mixtures over the potatoes.
- Roast the potatoes.
Roast until the potatoes easily release from the pan with tongs and the bottoms are beginning to turn golden brown, about 15 minutes. - Flip the rounds and roast until the bottoms and tops are deep golden brown, about 15 minutes more.
- Remove the pan from the oven.
- Add the broth and finish cooking the potatoes.
Carefully pour 1 cup vegetable or chicken broth into the pan and add the garlic cloves. - Roast until the potatoes are very tender and most of the broth is absorbed, about 15 minutes.
Recipe Notes
Herb options:
You can use any combination of fresh hearty herbs, such as thyme, sage, or oregano instead of the rosemary.
Storage:
Leftovers can be refrigerated in an airtight container for up to 5 days.