Called Melting Potatoes because they melt in your mouth (obviously), this recipe is surprisingly easy to make. Just peel some potatoes (we like Yukon Gold potatoes because they absorb just the right amount of the savory buttery, brothy liquid) and cut them into chunky slices. Brown them in butter in an ovenproof skillet, then add broth, fresh thyme and more butter and finish them in the oven. The combination of the melted butter and herb-infused broth soaks into the potatoes as they cook until very tender and golden. Perfect as is, these oven-roasted Melting Potatoes can be easily customized. No lemon juice? Just leave it out. Like rosemary more than thyme? No problem- just swap it!
Heat the oven to 400°F. While the oven is heating, season the potatoes with salt and pepper. Heat 2 tablespoons butter in a 12-inch ovenproof skillet over medium heat. Place the potatoes, cut-side down, in a single layer in the skillet. Cook for 6 minutes or until golden brown on one side. Turn the potatoes over and cook for another 6 minutes or until golden brown on the other side.
Cut the remaining 2 tablespoons butter into small cubes. Pour the broth and lemon juice (if using) into the skillet around the potatoes. Sprinkle the potatoes with the thyme and the cubed butter.
Place the skillet into the oven and bake for 15 minutes or until the potatoes are very tender. Spoon the sauce from the skillet over the potatoes to serve.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.