MELT IN YOUR MOUTH POTATOES — Thick potato slices roasted in butter and herbs, then finished off with chicken broth and garlic.
As far as I’m concerned, you can never have to many recipe for cooking, roasting and baking potatoes. And these Melt in Your Mouth Potatoes are the one side dish I know my family will always love.
Plus, potatoes are inexpensive, and potato sides are usually easy pretty easy to prepare. In my experience, you really can’t go wrong serving potatoes with almost any meal.
Made these with glazed pork chops. Great side dish, they actually did melt in your mouth! My guys went for seconds so that’s a good sign for a keeper! ~ Margie
These potatoes are no exception, and just as I expected, my whole family loved them.
These potatoes are roasted in a butter and herb mixture for a crispy outside, and then chicken broth is added towards the end of cooking to make the insides soft and tender.
Oh, and a few garlic cloves get thrown in towards the end too! So basically, these potatoes are just about perfect! They’re a great side dish for almost any meal.
I love that these potatoes are sliced into thick disks, rather than cubed (which is what I usually do when roasting potatoes).
It really helps crisp up the outsides, and somehow makes the potatoes seem a little extra special.
Amazing recipe! Definitely a new edition to my repertoire. ~ Emiko
I’ve made this dish with Russet, red and Yukon Gold potatoes and each one has been wonderful in its own way. But if I had to choose a favorite, it would have to be Yukon Gold.
I like to garnish my cooked potatoes with a sprinkling of fresh parsley, but almost any combination of fresh herbs would be wonderful.
I love that these Melt in Your Mouth Potatoes are fairly simple, but nice enough for company or even holidays. This is one recipe we’ll be making again and again.
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Tips for Choosing and Storing Potatoes
Appearance: When choosing potatoes, make sure they’re free of bruises and sprouts, and are firm and smooth to the touch. Avoid potatoes with cuts or discoloration.
Storing: Store potatoes in a cool, dry, dark place. Do not refrigerate potatoes, because cold temperatures can cause a potato’s starch to convert to sugar, resulting in a sweet taste and discoloration when cooked. Storing potatoes in perforated plastic bags or paper bags will extend their shelf-life.
If there are green areas on your potatoes, cut them away before cooking and eating. Green areas are the build-up of a chemical called Solanine, which produces a bitter taste and if eaten in large quantity can cause illness.
You should also cut away any sprouts away before cooking or eating a potato.
Here’s what you’ll need to make Melt in Your Mouth Potatoes
- Produce: Yukon Gold potatoes, garlic, fresh parsley
- Spices: thyme, rosemary, salt and pepper
- Chicken broth
- 3 pounds Yukon Gold potatoes, peeled
- 6 tablespoons butter, melted
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup chicken broth
- 2-3 cloves garlic, peeled and crushed
- 2 tablespoons fresh chopped parsley
- Place oven rack in upper-middle position. Preheat oven to 475 degrees. Spray a large rimmed baking sheet with non-stick cooking spray.
- In a small bowl, combine melted butter, thyme, rosemary, salt, and pepper.
- Cut potatoes into 3/4 to 1 inch thick slices, discarding ends. Toss potatoes in butter mixture. Arrange in a single layer on prepared baking sheet.
- Roast potatoes for 15 minutes. Remove from oven and flip potatoes over. Return to oven and roast for an additional 15 minutes.
- Remove potatoes from oven and flip one more time. Add the broth and garlic to the pan and carefully return to oven. Roast for an additional 10-15 minutes, or until potatoes are tender. Sprinkle with parsley and serve.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 319Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 622mgCarbohydrates: 49gFiber: 5gSugar: 3gProtein: 6g
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