Melting Potatoes

So I bought a 5 lbs bag of potatoes for an upcoming recipe and then realized I didn’t have a mandolin.  Trying to slice potatoes as thin as I need for the potato stack recipe I had planned to make would have been way too much work so I changed gears and decided to push it off but… now I have 5 lbs of potatoes I have to finish in 4 days before I go on vacation so I have been making as many recipes as a I can with potatoes! First up are these melting potatoes and this might have been the fastest I’ve seen anything devoured at my house, there weren’t even any leftover!

They are calling melting potatoes because they melt in your mouth! Melting potatoes are wonderfully tender inside and super crispy on the outside.  I love how flavorful they are, soaking them in the chicken broth at the end really takes them to the next level.

Ingredients

• 2 lbs yukon gold potatoes peeled and sliced 1/4" thick
• 1/4 cup butter melted
• 1 tsp thyme
• 1 tsp dill
• 1/2 tsp salt
• 1/4 tsp pepper
• 3 garlic cloves minced
• 1 cup chicken broth

Instructions

1. Preheat oven to 500 degrees.
2. In a large mixing bowl, combine sliced potatoes, melted butter, thyme, dill, salt, pepper, and minced garlic.  Mix until well combined.  Transfer to a baking sheet in a single layer.  Place in oven and bake for 10-15 minutes before flipping the potatoes and baking for another 10-15 minutes.  Flip the potatoes again and pour in the chicken broth.  Bake 12-15 more minutes.
3. .........................................

for full instruction please see ; mildlymeandering.com

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