Melting Potatoes with Garlic-Thyme Butter Sauce

Melting Potatoes

Melting potatoes are thick rounds with browned cut faces and tender, creamy centers. They roast in oil until both sides develop color, then finish with broth, butter, garlic, and thyme. A little of the liquid reduces into a glossy sauce to spoon over them.

This fondant-inspired version stays in the oven from start to finish. Roast the rounds in a single layer, then pile them loosely for serving with their browned faces showing.

Ingredients for Melting Potatoes

• 2 pounds Yukon Gold potatoes, peeled and cut crosswise into approximately 1-inch rounds (900g)
• 2 tablespoons neutral cooking oil
• 1 teaspoon Diamond Crystal kosher salt, or 1/2 teaspoon Morton kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup low-sodium chicken broth, plus up to 1/4 cup more if needed
• 4 tablespoons unsalted butter (57g)
• 3 garlic cloves, finely chopped
• 6 small fresh thyme sprigs, divided

Time: 15 minutes prep; 45 to 50 minutes cooking. Yield: 6 side-dish servings.

How to Make Melting Potatoes

1. Preheat and cut: Fully preheat the oven to 450°F (230°C). Trim the potato ends if needed, cut the potatoes into rounds of similar thickness, and pat the cut faces dry.
2. Season and arrange: Coat the rounds with oil, salt, and pepper. Place them in a spaced single layer in a rimmed metal 9-by-13-inch baking pan, with one cut face against the pan. Use a second metal pan if they would overlap; do not use glass.
3. Brown both faces: Roast uncovered for about 15 minutes. Turn each round with a thin spatula. If one resists, give it a few more minutes to brown and release rather than forcing it loose. Roast about 15 minutes more, until both cut faces are golden with deeper brown patches.
4. Add broth and aromatics: Pour 1/2 cup broth around the rounds without submerging them. Add the butter, garlic, and 4 thyme sprigs, distributing the garlic in the liquid rather than leaving it on a dry spot.
5. Finish until tender: Return the uncovered pan to the 450°F oven for 15 to 20 minutes. Check the liquid after about 10 minutes. If the pan is dry but the centers are still firm, add a few tablespoons of the reserved broth. The potatoes are done when a small knife slips easily through the center and a little glossy sauce remains.
6. Serve: Loosely pile the rounds on a serving plate with several browned faces visible. Spoon over the sauce and garlic, then scatter on leaves from the remaining thyme and add the fresh sprigs. Serve warm.

Why the Broth Goes in Last

Broth added at the start would interfere with browning. Roasting both cut faces first builds the deep golden patches; the final broth stage softens the centers and creates a buttery sauce. The finished pan should hold a little liquid to spoon over the potatoes, not be dry or full of broth.

For a drier, crispier side, try these crispy oven roasted potatoes.

Getting the Potato Rounds Right

Keep the rounds close to 1 inch thick. Potato diameter and pan size affect how quickly the faces brown and the broth reduces, so use color, tenderness, and the amount of sauce—not the clock alone—to judge the finish. If the pan dries out before the potatoes soften, a small splash of reserved broth also keeps the garlic from scorching.

Yukon Golds give the centers a creamy texture. Russets work too, but finish fluffier and may need a different amount of time. Use vegetable broth instead of chicken broth for a vegetarian version.

Storing Leftovers

Refrigerate leftover potatoes in an airtight container for up to 5 days. Their browned surfaces soften during storage, so serve them fresh when that contrast matters most.

Nutrition

Approximate nutrition per serving, based on 6 servings: 230 calories, 3g protein, 12g fat, and 26g carbohydrates. Approximate values per 100g of finished potatoes: 140 calories, 2g protein, 7g fat, and 16g carbohydrates. Values are estimates; the finished weight depends on how much liquid reduces.