Pantry Savvy
Melting Potatoes

side dish

Melting Potatoes

Crispy on the outside, creamy on the inside, these melting potatoes are a perfect family side dish.

Prep

10 min

Cook

35 min

Total

45 min

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Ingredients

Serves1

Melting Potatoes

  • 0.5 lb Yukon Gold potatoes (peeled, cut into 1" slices)
  • 0.375 tsp Kosher salt
  • 0.0625 tsp Black Pepper (freshly ground)
  • 1 tbsp Unsalted butter (melted)
  • 0.5 tbsp Olive Oil
  • 0.25 cup Chicken Broth
  • 0.75 clove Garlic (chopped)
  • 0.25 tbsp Fresh rosemary (chopped)
  • 0.25 tsp Fresh thyme (chopped)
Servings: 1+
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Cooking Instructions

  1. 1

    Prepare Potatoes

    Preheat the oven to 425°F (220°C). Peel the potatoes and cut them into 1-inch thick slices. Season with kosher salt and black pepper.
  2. 2

    Sauté Potatoes

    In a large skillet or oven-safe pan, heat the melted butter and olive oil over medium-high heat. Place the potato slices in the skillet in a single layer. Sauté for 3-4 minutes on each side until golden brown.
    Tip: Avoid crowding the pan to allow even browning.
  3. 3

    Add Flavorings

    Add the chicken broth, chopped garlic, rosemary, and thyme to the skillet, carefully pouring the broth around the potatoes to prevent splattering.
  4. 4

    Bake Potatoes

    Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the potatoes are tender and the broth is mostly absorbed.
  5. 5

    Serve and Garnish

    Remove from the oven, drizzle with any remaining pan juices, and garnish with additional fresh herbs if desired.
    Cleanup: Allow the pan to cool slightly before washing to avoid damage from thermal shock.

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Melting Potatoes

with garlic, rosemary, and thyme

Prep: 10 min · Cook: 35 min · Total: 45 min · Servings: 1

Ingredients

Melting Potatoes

  • 0.5 lb Yukon Gold potatoes (peeled, cut into 1" slices)
  • 0.375 tsp Kosher salt
  • 0.0625 tsp Black Pepper (freshly ground)
  • 1 tbsp Unsalted butter (melted)
  • 0.5 tbsp Olive Oil
  • 0.25 cup Chicken Broth
  • 0.75 clove Garlic (chopped)
  • 0.25 tbsp Fresh rosemary (chopped)
  • 0.25 tsp Fresh thyme (chopped)

Instructions

  1. Prepare Potatoes — Preheat the oven to 425°F (220°C). Peel the potatoes and cut them into 1-inch thick slices. Season with kosher salt and black pepper.
  2. Sauté Potatoes — In a large skillet or oven-safe pan, heat the melted butter and olive oil over medium-high heat. Place the potato slices in the skillet in a single layer. Sauté for 3-4 minutes on each side until golden brown.
  3. Add Flavorings — Add the chicken broth, chopped garlic, rosemary, and thyme to the skillet, carefully pouring the broth around the potatoes to prevent splattering.
  4. Bake Potatoes — Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the potatoes are tender and the broth is mostly absorbed.
  5. Serve and Garnish — Remove from the oven, drizzle with any remaining pan juices, and garnish with additional fresh herbs if desired.