I adore potatoes. They are the most versatile and you can make or add them in almost everything. And I have never tasted anything like this melting potatoes. They just melt in your mouth and they are outrageously delicious! When I first made these, my kids went crazy! And they have been requesting for these all the time. Super easy, not fussy potatoes with superb taste that just melts in your mouth. Goes alongside anything and are excellent as is. This is a must-try and to keep.
INGREDIENTS
2 lbs of Yukon Gold potatoes, peeled, cut into 1-inch slices
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2 tbsp of melted butter
2 tbsp extra-virgin olive oil
2 tsp chopped fresh thyme
1 tsp chopped fresh rosemary
¾ tsp salt
½ tsp ground pepper
1 cup low-sodium vegetable broth or chicken broth
5 cloves garlic, peeled and smashed
HOW TO MAKE MELT-IN-YOUR-MOUTH MELTING POTATOES
Step 1: Before preheating the oven, place the rack first in the upper third layer of the oven.
Step 2: In a large bowl, add the potatoes, butter, oil, thyme, rosemary, salt, and pepper. Toss to coat the potatoes.
Step 3: In a single layer, arrange the potato mixture in a 9 x 13-inch metal baking pan.
Step 4: Place inside the preheated oven and roast for approximately 30 minutes. Flip the potatoes once until they turn brown.
Step 5: Take the pan out of the oven and carefully pour in the broth and add in the garlic.
Step 6: Then, continue roasting for another 15 minutes until most of the broth is absorbed and the potatoes are fork-tender.
Step 7: Remove from the oven and serve hot. Enjoy!
NOTE:
Let the potatoes cook undisturbed. Flip them only once until they turned brown. Take the sheet out of the oven and add the magic ingredient – the chicken broth. Adding some liquid that the tots will absorb will help the potatoes transform into that melt-in-your-mouth bites.
Ingredients
- 2 lbs of Yukon Gold potatoes, peeled, cut into 1-inch slices
- 2 tbsp of melted butter
- 2 tbsp extra-virgin olive oil
- 2 tsp chopped fresh thyme
- 1 tsp chopped fresh rosemary
- ¾ tsp salt
- ½ tsp ground pepper
- 1 cup low-sodium vegetable broth or chicken broth
- 5 cloves garlic, peeled and smashed
Instructions
Step 1: Before preheating the oven, place the rack first in the upper third layer of the oven.
Step 2: In a large bowl, add the potatoes, butter, oil, thyme, rosemary, salt, and pepper. Toss to coat the potatoes.
Step 3: In a single layer, arrange the potato mixture in a 9 x 13-inch metal baking pan.
Step 4: Place inside the preheated oven and roast for approximately 30 minutes. Flip the potatoes once until they turn brown.
Step 5: Take the pan out of the oven and carefully pour in the broth and add in the garlic.
Step 6: Then, continue roasting for another 15 minutes until most of the broth is absorbed and the potatoes are fork-tender.
Step 7: Remove from the oven and serve hot. Enjoy!
NOTE:
Let the potatoes cook undisturbed. Flip them only once until they turned brown. Take the sheet out of the oven and add the magic ingredient - the chicken broth. Adding some liquid that the tots will absorb will help the potatoes transform into that melt-in-your-mouth bites.
