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There’s something about the St. Patrick’s Day holiday that I love. Maybe it’s because I don’t have to buy gifts or excessively decorate the house. Maybe … it’s because I love all things Irish. My grandmother was Irish and my father’s name was John Patrick. My son’s name is John Patrick – I was supposed to be a boy (per my father’s request) and he was going to name me Patrick. But I am a girl so they named me Patricia. No worries – I ended up with three brother’s one of which has Patrick for his middle name. I went to Notre Dame High School and our mascot was a leprechaun and we were known as the Fighting Irish – much like the university. Yeah, yeah, blah, blah – you want to know about the potatoes! Okay – I thought St. Patrick’s Day would be a good time to do the old “ode to the spud” post. So here we go!
Melting potatoes are amazing. This recipe was adapted from Cook’s Country magazine so you know it’s highly tested. I tweaked it a bit and cut it down to serve 2 +/- … that is if there’s any left over. But the point is – you need to make these next time you want an easy, delicious, foul-proof potato side dish that will impress! All you need are potatoes, butter, salt, pepper, fresh thyme, garlic and vegetable broth. (The adorable potato peeler was a gift from my thoughtful daughter)
The secret to these delicious potatoes is in the method. Select similar sized potatoes about 1 1/2 inches in diameter. Peel the potatoes, square off the ends then cut them crosswise into 1 inch pieces (roughly in half). Toss the potatoes in a mixture of melted butter, salt, pepper and thyme.
Cook in a hot oven, turning twice to ensure a good char, then add the garlic and vegetable broth. These came out of the oven crisp on the outside with fluffy, creamy middles. This may look like a greasy mess but its really just a small amount of butter with the vegetable broth. The aroma was amazing and I might as well be honest and tell you there weren’t any leftovers. I have no idea if they keep well!
- 1 pound Butter potatoes, peeled, with ends squared off and cut crosswise into 1-inch thick slices, about 4 (1 1/2-inch) potatoes
- 2 tablespoons unsalted butter, melted
- 1 teaspoon fresh thyme leaves, plus more for garnish
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup vegetable broth
- 3 cloves garlic, peeled and rough chopped
- 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.
Recipe adapted from December/January 2014 Cook's Country Magazine
I hope you’re having some amazing spring-like weather. We’re thawing out nicely and look forward to blooming everything and anything! Have a wonderful weekend and thanks so much for stopping by!~