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ByJune Albertson-DickPublishedUpdated
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Last week this recipe for Roasted Melting Potatoes was in the Lake County Examiner. I don’t always share both places but this recipe is just too great not post here too. Here is a little back story: A few weeks ago my Darb called me and told me that he saw a recipe for Melting Potatoes. They looked fabulous and he wanted me to make them. I thought I couple of things when he called…1) If he calls about a recipe it must have looked divine because we don’t really talk during the day 2) I had no earthly idea what Melting Potatoes were and so I was perplexed because shouldn’t a good culinary teacher know these things?? This of course had me immediately scouring the internet to find out what the heck they were!!
Here are some great dishes to serve Roasted Melting Potatoes with…Slow Cooker Roasted Chicken, Crock Pot Pulled Pork, and Meat covered in my Everything Spice Rub with Grilling Tips.
I was a little surprised to find out that they were essentially roasted potatoes. Although, I still didn’t quite understand where the “melting” meant. What my Darb wants…my Darb gets because honestly, he doesn’t ask for much. Then I searched and looked at a few different recipes, came up with one of my own and went for it.
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These melting potatoes were absolutely AMAZING!!
I know that I say that word a lot and I am not trying to discount all of the other times I have said it but my goodness friends…these potatoes literally MELT in your mouth. I am guessing {educated…mind you}the reason being that by adding the chicken broth at the last step we are steaming the potatoes after they roast. What you end up with is a potato that is super soft in the middle but has the roasted quality on the outside. The butter and chicken broth combine to make a sauce and the addition of fresh green onions is perfect. Make these melting potatoes!! I promise…you won’t be sorry.
Start by cutting peeled Yukon Gold potatoes into 1″ rounds.
Toss them with melted butter, salt and pepper.
Place them in a single layer of a 9×13 pan and roast for 20 minutes.
Turn the potatoes and roast for an addition 15 minutes.
Combine the chicken broth and minced garlic.
Turn the potatoes one more time. Pour the chicken stock and garlic over the roasted potatoes and continue to roast for an additional 15-20 minutes.
Serve your roasted melting garnished with sliced green onions. They are the perfect side dish for any protein.
Roasted Melting Potatoes
Roasted Yukon Gold Potatoes that melt in your mouth.
Course: Side Dish
Author: June Albertson-Dick
Prep Time: 10 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour
Servings: 4
5 from 1 vote
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Ingredients
- 3 pounds Yukon Gold potatoes {peeled}
- 4 tbsp butter {melted}
- 3/4 tsp salt
- 1/4 tsp pepper
- 1 1/2 cups chicken broth
- 2 cloves garlic {minced}
- 2 green onions {thinnly sliced}
Instructions
Preheat oven to 450 degrees. Square the ends off of each peeled potato {so you have a flat edge} and then cut them into 1 inch thick slices. In a large bowl, toss the potatoes with melted butter, salt and pepper. Place potatoes in a single layer of a 9x13 metal dish {you can’t use glass because is might shatter when you add broth later}. Even though we are using butter, I like to spray the dish with non-stick spray to make potatoes easier to turn.
Roast potatoes for 20 minutes {the bottoms will be brown around the edges}, remove pan from oven and turn the potatoes over to the other side. Return potatoes to oven for another 15 minutes. Remove pan from oven, turn the potatoes again and add the chicken broth and garlic to pan. Return to oven to roast {last time, I promise} until the potatoes are tender and the broth has reduced slightly, between 15 & 20 minutes. Toss with sliced green onions, serve and enjoy.
Notes
- To add extra flavor you can add 1 tsp of dry herbs to the potatoes at the same time you add melted butter, salt and pepper.
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