How to Make Melting Potatoes

Wow! What a game changer this can be. I have baked, boiled, mashed, shredded, and roasted potatoes. In all my travels I have never seen the likes of this Melting Potatoes. Be sure to open the kitchen window and turn on the fan. Every time I crank the oven on high the smoke alarm all go off after a few minutes.

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1. The most difficult part of this recipe seems to involve peeling 2 pounds of Yukon golds. Crank your oven up to 500 degrees, so don't try making these on a really hot summer day. Slice your peeled potatoes into 1-inch thick rounds, then toss them with 4 tablespoons of melted butter, 2 teaspoons of chopped fresh thyme or rosemary, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper. Arrange the potatoes in a single layer in a 13 x 9-inch baking pan — NOT a glass pan, as these might break at such high temps.

2. Bake the potatoes for 15 minutes, then flip them and bake 15 minutes longer. After they're cooked on both sides, remove the pan from the oven, add 1 cup of chicken stock (or substitute veggie stock, if you're a non-meat eater), and 3 to 4 smashed garlic cloves, then put the pan back in the oven, and bake the dish for about 15 more minutes, or until most of the liquid has been absorbed.

3. If you want to get fancy, transfer the potatoes to a platter and pour any remaining liquid over the top, then maybe even garnish with a little chopped parsley, or additional thyme or rosemary. If you want to eat these potatoes straight out of the pan, though, we're not judging! Just let it cool down a bit first so you don't burn yourself.

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