Description
With herbs, garlic, and butter, these Melting Potatoes are crispy on the outside, tender on the inside, and infused with rich flavor — an easy and delicious side dish for any night of the week.
Ingredients
- 1½ pounds Yukon gold potatoes (about 5 potatoes), peeled and sliced into 1-inch-thick slices
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 stick butter, sliced and divided
- 3 cloves garlic, peeled
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1 cup chicken broth
Instructions
- Preheat the oven to 450°F (232°C).
- In a large bowl, toss the sliced potatoes with dried basil, parsley, salt, and black pepper. Set aside.
- Melt half of the butter in a large cast iron skillet over medium heat. Add the seasoned potato slices in a single layer.
- Cook without moving for 3–5 minutes until the bottoms are lightly golden. Flip each slice and cook the other side until golden.
- Add the garlic cloves around the potatoes, then add the sprigs of rosemary and thyme.
- Pour in the chicken broth and place the remaining butter slices on top of the potatoes.
- Transfer the skillet to the oven and bake for 15 minutes or until potatoes are tender and the liquid has reduced slightly.
- Garnish with freshly chopped parsley or thyme if desired, and serve warm.
Notes
- Russet potatoes can be used as a substitute for Yukon gold.
- Peeling the potatoes is essential for the proper texture.
- Fresh herbs can be swapped for dried if preferred.
- This recipe can be easily doubled to serve a larger group.
- Use a cast iron skillet for even cooking and a perfect sear.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 453
- Sugar: 2g
- Sodium: 1343mg
- Fat: 31g
- Saturated Fat: 19g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 81mg
