Melting potatoes are crispy on the outside and creamy on the inside, making them a delightful side dish for any meal. The addition of garlic, broth, and thyme adds extra flavor and richness to this classic recipe.
Ingredients: 4 medium russet potatoes, peeled and cut into 1-inch thick rounds. 1/4 cup olive oil. Salt and pepper, to taste. 4 cloves garlic, minced. 2 cups chicken or vegetable broth. 2 tablespoons unsalted butter. 2 tablespoons fresh thyme leaves.
Instructions: Preheat oven to 500F 260C. Place potato rounds in a single layer on a rimmed baking sheet. Drizzle olive oil over potatoes and season generously with salt and pepper. Roast potatoes for 15 minutes, then flip and roast for an additional 15 minutes. Scatter minced garlic over the potatoes and roast for 5 more minutes. Transfer roasted potatoes to a baking dish. Pour broth over potatoes and dot with butter. Return to oven and bake for 15-20 minutes until potatoes are tender and broth has reduced. Sprinkle fresh thyme leaves over the potatoes before serving.
Prep Time: 15 minutes
Cook Time: 55 minutes
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