I told you last week when I shared my Rosemary & Thyme Smashed Potatoes that I was on an easy potato recipe hunt. This week I have another easy, delicious potato recipe…Melting Potatoes. This easy potato recipe gives you potato medallions that are crispy on the outside and melt-in-your-mouth soft on the inside. Just like last week, this potato recipe is a little time consuming but it is very easy to make.
Oh my gosh! Don’t those look so yummy? I need to make these again…tonight!
A Few Notes About This Easy Potato Recipe:
- Always use a metal pan due to the high cooking temperature, a glass or ceramic pan could shatter
- This recipe is easily halved or doubled-make as much as you need
- 3 lbs New Potatoes/Yukon Gold Potatoes any small potato
- 1 1/4 cups chicken broth
- 6 TBS Butter
- 2 cloves garlic peeled and lightly crushed
- 1 TBS Thyme
- 1 tsp Kosher Salt
- 1/2 tsp Pepper
- Place oven rack in upper middle position and preheat to 500°.
- Peel the potatoes.
- Square off the ends of the potatoes then slice them in 3/4"-1" disks.
- Place the butter in a medium, microwave-safe bowl and melt for 30 seconds at 70% power.
- Stir the thyme, salt and pepper into the melted butter.
- Toss the potato disks in the butter mixture.
- Place the potatoes in single layer in a 13x9" metal baking pan.
- Roast for 15 minutes.
- Remove from the oven, use a spatula to flip over the potato disks.
- Roast for another 15 minutes.
- Remove from the oven, and flip the potatoes again.
- Pour the chicken broth over the potatoes and sprinkle the garlic on top.
- Roast for another 15-20 minutes, until the potatoes are tender.
- Baste with the sauce and serve.
I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. I hope you share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!