Melting Roasted Potatoes by Rattaya Nagorski

Yes, you read that right. Melting. Roasted. Potatoes. You know that feeling when you first taste your dish, a bit doubtful, as you feel a bit of heat from the dish to your mouth. Then you would taste it, something quite promising as a great dish, and you would close your eyes, moaned a bit, and your knees gave out slightly. These potatoes would do just that; that was how delicious this was. Yes, that was vivid, and it was truth to the core. These potatoes are most perfect when just out of the oven, and beyond.

Pulling from Pinterest, via blog Mel's Kitchen Cafe, as she adapted from Cook's Country magazine Dec/Jan 2014, this dish was shot to the top of any potato dish. It took some time to make, and a few good steps, but it was worth all the time. I didn't realize what a brilliant a dish would make by adding some chicken broth after roasting the potatoes, and roasted more. This was a great find!



  • 3lb yukon gold potaotes, peeled
  • 4 tbsp butter, melted
  • 1 tsp dried thyme (or 1 tbsp fresh)
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 1 1/2 cup low-sodium chicken broth
  • 2 garlic cloves, finely minced


  1. Preheat oven to 450, making sure one of the oven racks is in the upper middle position. Square the ends of the potatoes by cutting off the rounded edges (you don't have to chop off a lot, but you want the ends flat) and then cutting the potatoes into about 1-inch thick slices.
  2. In a large bowl, toss the potatoes with the butter, thyme, salt and pepper. Place the potatoes in a single layer in a 9x13-inch ceramic or metal baking dish (don't use glass as it can shatter when adding the chicken broth later.)
  3. Roast the potatoes for 20-22 minutes, until the bottoms are browning around the edges. Remove the baking pan from the oven and flip the potatoes with a flat spatula. Return to the oven and roast for another 15 minutes.
  4. Remove the pan from the oven, slip the potatoes again and add the chicken broth and garlic. Roast once more (last time, promise) until the potatoes are tender and the sauce has reduced just slightly, about 15 minutes.
  5. Serve the potatoes with the sauce drizzled over the top.