Look....I'm gonna tell you right now....this week's recipes are not not supposed to be potential recipes for Thanksgiving....
...if you are aware of the way double negatives work...then you know....the recipes in fact are kinda supposed to be potential things for you to make for Thanksgiving. Full transparency on this blog, people.
I really really really adore potatoes. They're my side dish of choice. So OF COURSE I fully support various kinds of potato sides for the big fat day we call Thanksgiving! And....every day really. And when I find a new potato recipe it gets made pretty darn quick. Like...within the week, generally. Such is the case with these. Especially because of the name...like...potatoes...that melt? What?
I'm gonna end the suspense: they don't really melt.
They just sort of melt in your mouth because they are sooo tender!
You just roast some sliced potatoes until they're pretty much falling apart (but crisp on the outside)--and they cook for a little bit with a yummy broth/garlic-y sauce which you serve over them. Somehow they're both rustic and sophisticated....how...how you do that, potatoes?
Hoo...can I just like...talk to you for a sec? Yeah? Awesome.
Currently I need to put some new glasses that I received away (they're from our registry-Michael's mom adorably couldn't wait to buy from it so that's my birthday gift :P)--which means I need to rearrange the cabinets a bit. I also need to address some of the Save the Dates and try not to stress about the fact that I'm still waiting on address lists from Michael's families. I also need to do some price comparison shopping for new tires for my car because I have practically no traction and snow is coming and I'm halfway (ok....more than halfway) convinced that driving in the snow will result in my untimely death. Plus I need to keep up with this blog and make food to eat and keep the house together and...ya know...life.
This is unrelated to potatoes except for the fact that they're delicious and comfort food and pretty easy to make. So...yeah. I should probably make myself some, yeah? You should too.
Melting Roasted Potatoes
From Mel's Kitchen Cafe
- 3 lbs. potatoes (gold or russet), scrubbed and peeled
- 4 tbsp. butter, melted
- 1 tsp. dried thyme (or 1 tbsp. fresh)
- salt and pepper, to taste
- 1 and 1/2 cups chicken broth
- 2 garlic cloves, finely minced (I used a garlic press)
- Move oven rack to upper middle position. Preheat oven to 450F degrees and lightly spray a metal or ceramic baking dish (at least 9"x13"--and DO NOT use glass) with nonstick cooking spray.
- Square off the ends of each potato (just cut a little bit of the tip off on each end) and then cut each potato into 1 inch thick slices.
- In a large bowl combine the melted butter and seasonings. Add sliced potatoes and toss to evenly coat.
- Lay potatoes in a single layer in the prepared baking dish. Roast 20-22 minutes, until the bottoms are browning around the edges.
- Remove from the oven and flip over each potato. Roast 15 more minutes.
- Remove from the oven and flip potatoes again. Add chicken broth and garlic to the pan. Roast about 15 more minutes, until the potatoes are tender and the sauce has thickened a bit.
- Serve potatoes with some of the sauce drizzled on top.
Prettiest potatoes I ever did see.