Melting Butter Potatoes
Saving room for dessert
Saving room for dessert
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  • 1 pound Butter potatoes, peeled, with ends squared off and cut crosswise into 1-inch thick slices, about 4 (1½-inch) potatoes 2 tablespoons unsalted butter, melted 1 teaspoon fresh thyme leaves, plus more for garnish ½ teaspoon salt ¼ teaspoon pepper ½ cup vegetable broth 3 cloves garlic, peeled and rough chopped Instructions Preheat oven to 475 degrees. Adjust oven rack to upper middle position and preheat a small oven-proof skillet such as cast iron. Toss the peeled and cut potatoes with the melted butter, thyme, salt and pepper. Place the potatoes in a single layer in the hot skillet and baking until the bottoms are lightly browned around the edges, about 15 minutes. Remove the skillet from the oven and carefully turn each potato using tongs and a spatula. Return the skillet to the oven and roast another 15 minutes. Remove the skillet and flip the potatoes once more then add the vegetable broth and garlic to the pan. Roast for 10-15 minutes or until the sauce has reduced. Drizzle the sauce over the potatoes and serve garnished with fresh thyme sprigs. Notes Recipe adapted from December/January 2014 Cook's Country Magazine 3.2.2925



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