Melting Potatoes

Servings: servings

Calories: 375cal

Preheat oven to 425 F. Rinse potatoes and pat dry. Do not peel.
Cut the ends off of the potatoes. You can use the ends in another dish if you like, or discard them.
Slice potatoes into thick pieces, about 3/4-inch thick.
Melt 1 1/2 tablespoons of the butter in large skillet over medium-high heat. Use a basting brush to spread the melted butter all over the bottom of the skillet.
Place sliced potatoes into the skillet, getting as many in as you can.
Season to taste the exposed side of the potatoes with garlic salt and cracked black pepper.
Cook for 5-7 minutes, until potatoes have a nice brown crust.
Turn potatoes over and season to taste the browned side with garlic salt and cracked black pepper. You may not use all of the seasonings.
Pour chicken broth into the 13x9 baking dish. Place browned potatoes into the chicken broth.
Slightly crush the garlic cloves (I place the flat side of a chef’s knife onto the clove and give it one good whack with the heel of my hand, but you can use anything you like). Place crushed garlic cloves into the broth between potatoes.
Slice remaining butter into enough squares so that you have one pat for each potato slice. Place butter pats on top of each potato.
Place a small bunch of rosemary leaves on top of each butter pat.
Bake in preheated oven for 10-15 minutes. Turn potatoes over, then bake an additional 10-15 minutes.

5 from 8 votes

Instead of Yukon Gold, you can use red potatoes or even Russet potatoes.
If you prefer, you can replace the rosemary with fresh thyme, or any other fresh herb that you like.
We prefer not to remove the skin from the potatoes from this recipe, but the choice is up to you. It truly comes down to preference.
Store leftovers in an air-tight container kept in the refrigerator for 4-5 days. Reheat on a baking sheet in a 350F oven until warmed through.

Course: Side Dish

Cuisine: American

Prep Time15

Cook Time40

Total Time55