Dinner
Garlic-Parmesan Melting Potatoes
Golden Yukon Gold slices soak up butter and olive oil, turning crisp at the edges while their centers turn velvety. Garlic-scented broth bubbles down to a glossy finish, and a shower of Parmesan melts into a savory, golden crust.
- Total
- 1 hr
- Prep
- 15 min
- Cook
- 45 min
- Serves
- 6
Nutrition per Serving
- Calories
- 217
- Protein
- 5g
- Carbs
- 29g
- Fat
- 10g
- Fiber
- 2g
- Sugar
- 1g
- Sodium
- 371mg
Ingredients
- 2 lb Yukon Gold potatoes, cut into 1-inch-thick slices
- 2 tbsp butter, melted
- 2 tbsp extra-virgin olive oil
- 1 tbsp chopped fresh thyme
- 3/4 tsp salt
- 1/2 tsp ground pepper
- 3 large cloves garlic, grated
- 1 cup low-sodium vegetable broth or chicken broth
- 1/4 cup grated Parmesan cheese
Instructions
- Position rack in upper third of oven; preheat to 500 degrees F.
- Toss potatoes, butter, oil, thyme, salt and pepper in a large bowl. Arrange in a single layer in a 9-by-13-inch metal baking pan. (Don't use a glass dish, which could shatter.) Roast, flipping once, until browned, about 30 minutes.
- Whisk garlic into broth; carefully add the broth mixture to the pan. Sprinkle the tops of the potatoes with Parmesan. Continue roasting until most of the broth has been absorbed and the potatoes are very tender, about 15 minutes more. Serve hot.