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

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Melting Potatoes

This easy potato recipe is a great compliment to any meat dish.

Course Vegetable

Cuisine American

Prep Time 5 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour

Author Cindy Schultz

Ingredients

• 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

Instructions

• 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.

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