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Melting Potatoes
Feinauer Family Recipe

Melting Potatoes

From the kitchen of Karen Feinauer
Prep—
Cook—
Total—
Yield4 servings

Ingredients

Scaled for 4 servings · Tap an ingredient to check it off

Directions

Prep — · Cook — · Total —

  1. Step 1
    Adjust oven rack to upper-middle position and heat oven to 500 degrees. Square off ends of potatoes and cut crosswise into 1-inch-thick disks. Toss potatoes with melted butter, thyme, salt, and pepper. Arrange potatoes in single layer in 13 by 9-inch baking pan.
  2. Step 2
    Roast potatoes until bottoms are beginning to brown around edges, about .
  3. Step 3
    Remove pan from oven. Using flat metal spatula and tongs, loosen potatoes from bottom of pan and flip.
  4. Step 4
    Return to oven and continue to roast until browned on second side, about longer.
  5. Step 5
    Remove pan from oven, flip potatoes once more, and add broth and garlic.
  6. Step 6
    Roast until potatoes are tender and sauce has reduced slightly, about .
  7. Step 7
    Baste potatoes with sauce before serving.
  8. Step 8
    Recommend using potatoes that are uniform in size and at least 1½ inches in diameter for this recipe. Do not use a glass baking dish, which could shatter.

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Feinauer Family Recipe

Melting Potatoes

From the kitchen of Karen Feinauer

Prep: —·Cook: —·Yield: 4 servings

Ingredients

  • 3 lb Yukon Gold Potatoes (peeled)
  • 6 tbsp Unsalted Butter (melted)
  • 1 tbsp Fresh Thyme (minced)
  • 1 tsp Salt
  • ½ tsp Pepper
  • 1 ½ cups Chicken Broth
  • 2 cloves Garlic (crushed and peeled)

Directions

  1. Adjust oven rack to upper-middle position and heat oven to 500 degrees. Square off ends of potatoes and cut crosswise into 1-inch-thick disks. Toss potatoes with melted butter, thyme, salt, and pepper. Arrange potatoes in single layer in 13 by 9-inch baking pan.
  2. Roast potatoes until bottoms are beginning to brown around edges, about 15 minutes.
  3. Remove pan from oven. Using flat metal spatula and tongs, loosen potatoes from bottom of pan and flip.
  4. Return to oven and continue to roast until browned on second side, about 15 minutes longer.
  5. Remove pan from oven, flip potatoes once more, and add broth and garlic.
  6. Roast until potatoes are tender and sauce has reduced slightly, about 15 minutes.
  7. Baste potatoes with sauce before serving.
  8. Recommend using potatoes that are uniform in size and at least 1½ inches in diameter for this recipe. Do not use a glass baking dish, which could shatter.