Time is precious and when it comes to crafting side dishes, ease and flavor are paramount. For those moments when a substantial serving of potatoes is on the menu, let’s shift our approach: enlist a baking sheet, craft a herby butter concoction, and delegate the hard work to the oven.
The secret here lies in undisturbed cooking, an optional flip for the potatoes, and the introduction of a magical ingredient partway through—chicken broth! This liquid gets absorbed, transforming the spuds into heavenly, soft bites, making it abundantly clear why they’ve earned their name: Melting Potatoes.
Opting to broil them at the end yields a beautifully crispy exterior that conceals a melty, creamy interior. Essentially foolproof, these potatoes are not only scrumptious but also serve as a hassle-free solution to feed a crowd. On bustling days, let’s not permit a side dish to complicate matters, shall we?
Preparation time: 45 minutes; Serves: 6
3 pounds Yukon gold potatoes, or small potatoes, peeled and cut into thick slices
6 tablespoons unsalted butter
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon garlic powder
1/2 teaspoon dried basil
1 cup low-sodium chicken broth
Kosher salt and freshly ground pepper, to taste
Fresh parsley, optional, for garnish