Melting Potatoes
Melting Potatoes
Serves 6
10 min.
active cooking time
55 min.
total cooking time
These melt-in-your-mouth potatoes are bathed in butter and braised in stock. They make an easy and upscale alternative to mashed potatoes for any holiday meal.
Ingredients
Dietary note: When vegetable stock is used, this recipe is vegetarian.
- Kowalski's Extra Virgin Olive Oil Spray or avocado oil spray, for coating the baking sheet
4 tbsp.
Kowalski's Unsalted Butter, melted
2 tsp.
chopped fresh thyme or rosemary
1 tsp.
kosher salt
½ tsp.
freshly ground Kowalski's Black Peppercorns
2 lbs.
Yukon Gold potatoes, peeled and cut into 1" slices
1 cup
gluten-free chicken stock or vegetable stock
3 cloves
(up to 4 cloves)
garlic, peeled and smashed
Directions
- Preheat oven to 500°. Spray a 9x13" rimmed baking sheet with oil.
- In a large mixing bowl, stir together melted butter, herbs, salt and pepper.
- Add potatoes; toss to coat evenly.
- Arrange potatoes in a single layer on the prepared baking sheet; roast for 15 min.
- Using a thin spatula, gently loosen and flip potato slices; roast for 15 min. more.
- Carefully pour stock over potatoes on the baking sheet. Add garlic; roast until potatoes are fully tender (10-15 min.).
- Transfer potatoes to a serving platter; drizzle with any remaining cooking liquid. Serve immediately.
