Melting Butter Potatoes

A cast iron skillet with crispy potatoes with garlic and thyme

5 from 2 votes

Crispy on the outside and fluffy, soft and creamy in the middle. These easy, flavorful roasted potatoes are the perfect side dish served with fish, chicken, beef or pork

Prep Time15

Cook Time45

Total Time1

Course: Side Dish, Vegetables

Cuisine: American

Keyword: potatoes

Servings: servings

Calories: 287kcal

Author: Tricia

Ingredients

1 pound Butter potatoes or Yukon Gold potatoes. Peeled, with ends squared off and cut crosswise into 1-inch thick slices. (about four 1 ½-inch potatoes)
2 tablespoons unsalted butter melted
2 teaspoons 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° F.
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.
Carefully pour the potatoes into the hot skillet and spread in a single layer. Bake 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 from the oven and flip the potatoes once more. Carefully add the vegetable broth and garlic to the pan. Roast for 10-15 minutes or until the sauce has reduced.
Transfer the potatoes to a serving platter and drizzle with any remaining pan sauce. Serve immediately garnished with fresh thyme sprigs and additional fresh ground black pepper.

Notes

Recipe adapted from December/January 2014 Cook's Country Magazine

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition