In case you didn’t follow my long, video tutorial, or wanted a more concrete recipe on how to make melted potatoes, look no further! I’m here to save the day for you.
I learned plenty of things during this melted potato video that were not shown, so hopefully this will serve as a behind the scenes look as well! I definitely didn’t do everything according to plan, and hope to translate my tips and tricks to you.
- 3 pounds of potatoes, peeled
- 1 tablespoon of thyme
- I personally used half just because it looked like a lot
- 9 tablespoons salted butter, melted
- The recipe recommends 6 but I felt that this wasn’t enough to cover all of the potatoes fully – I also accidentally added too much pepper and this was how I counteracted that
- 1/2 teaspoon pepper
- 1/2 cups chicken broth
- 2 garlic cloves, crushed
- I used approximately 2 teaspoons – use your best judgement
How you’ll make it:
- Preheat the oven to 500 degrees. This will take a while, so make sure you do it first. Then, chop off the ends of the potatoes and cut them into inch-thick discs. Mine ended up being about 1/2 inch, but I just cut down on cooking time towards the end.
- Toss the potatoes into a mixture of butter, thyme, and pepper. Arrange them in a single layer on a 13×9 baking pan. Avoid using a glass dish, it may shatter due to the high temperature.
- Roast the potatoes for about 15 minutes, until the edges start to brown. Remove the pan from the oven. Use tongs or a fork to loosen and flip the potatoes onto the other side. Pop the pan back in to roast the potatoes on the other side for about 15 minutes.
- Again, take the pan out, flip the potatoes again, but this time add the broth and garlic on top of the potatoes. I mixed these two together to get an even flavor, but its not necessary. After about 15 minutes (or shorter if your potatoes are thinner), remove the potatoes from the oven. Spread any remaining sauce on top of them, and enjoy!