Thin Cut Melting Potatoes
Crispy on the outside and tender inside, these thin cut melting potatoes soak up buttery broth, garlic, rosemary, and oregano for rich flavor in every bite.
Equipment
- Large chef knife
- Cutting board
- Large bowl
- Large oven safe skillet
- Tongs or spatula
- Measuring spoons
- Measuring cup
Ingredients
- 2 pounds Yukon gold potatoes peeled and sliced into rounds about ¾ inch thick about 907 g
- 2 tablespoons olive oil about 28 g
- 1 teaspoon kosher salt about 5 g
- ½ teaspoon black pepper about 1 g
- 3 tablespoons unsalted butter about 42 g
- 4 garlic cloves smashed about 16 g
- 1 tablespoon fresh rosemary finely chopped about 3 g
- 1 teaspoon dried oregano about 1 g or 1 tablespoon fresh oregano finely chopped about 3 g
- 1 cup chicken broth or vegetable broth about 240 g
Instructions
- Preheat the oven to 450°F.
- Peel the potatoes and slice them into rounds about ¾ inch thick. This thinner cut helps the potatoes brown more evenly and absorb more flavor.
- Place the potato rounds in a large bowl. Add the olive oil, salt, and black pepper. Toss until evenly coated.
- Heat a large oven safe skillet over medium high heat. Add the butter and let it melt.
- Arrange the potatoes in a single layer. Cook for 4 to 5 minutes on the first side until the bottoms are deeply golden. Flip and cook for 4 to 5 minutes on the second side until golden again.
- Add the smashed garlic, chopped rosemary, and oregano to the skillet. Stir gently for about 30 seconds until fragrant.
- Pour in the broth carefully. Transfer the skillet to the oven and roast for 20 to 25 minutes. Spoon some of the hot broth over the potatoes halfway through cooking.
- The potatoes are done when they are tender all the way through and the broth has reduced into a buttery glaze.
- Let the potatoes rest for 5 minutes, then serve warm with some of the pan juices spooned over the top.
Notes
Chef tips
Cutting the potatoes slightly thinner than classic melting potatoes gives you more crust and more concentrated flavor.
Try to keep the slices as even as possible so they cook at the same rate.
Do not move the potatoes too early in the skillet or you will lose some of that golden crust. Substitutions Use vegetable broth to keep the recipe vegetarian.
Fresh thyme can be used in place of rosemary or oregano.
Ghee can replace butter for a slightly nuttier flavor. Variations Add a little grated Parmesan at the end for a savory finish.
Finish with chopped parsley or chives for extra freshness.
Serve with a spoonful of green sauce for a bright herbal contrast. Storage and reheating Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 375°F oven until hot and crisp around the edges. Make ahead guidance You can peel and slice the potatoes a few hours ahead. Keep them in cold water, then dry them very well before cooking.
You can also brown the potatoes ahead of time and finish roasting them just before serving. Serving ideas Serve with roast chicken, steak, lamb, or a holiday main course.
These pair especially well with Beef Wellington and with any sauce from the five sauces post.
Try to keep the slices as even as possible so they cook at the same rate.
Do not move the potatoes too early in the skillet or you will lose some of that golden crust. Substitutions Use vegetable broth to keep the recipe vegetarian.
Fresh thyme can be used in place of rosemary or oregano.
Ghee can replace butter for a slightly nuttier flavor. Variations Add a little grated Parmesan at the end for a savory finish.
Finish with chopped parsley or chives for extra freshness.
Serve with a spoonful of green sauce for a bright herbal contrast. Storage and reheating Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 375°F oven until hot and crisp around the edges. Make ahead guidance You can peel and slice the potatoes a few hours ahead. Keep them in cold water, then dry them very well before cooking.
You can also brown the potatoes ahead of time and finish roasting them just before serving. Serving ideas Serve with roast chicken, steak, lamb, or a holiday main course.
These pair especially well with Beef Wellington and with any sauce from the five sauces post.
Nutrition
Serving: 230gCalories: 315kcalCarbohydrates: 40gProtein: 5gFat: 16gSaturated Fat: 6.5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 7gCholesterol: 23mgSodium: 590mgPotassium: 930mgFiber: 4gSugar: 2gVitamin A: 190IUVitamin C: 11mgCalcium: 28mgIron: 2mg
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