Micah A. Leal
Named for their remarkable texture, these potatoes are cooked in a way that dissolves the internal structure of the potato into an incredibly soft and almost mashed potato-like consistency. The outside of each potato disc crisps from constant contact with the metal pan in the oven, but a fork glides through each piece to reveal a satiny and buttery interior that perfectly complements the flavors of roasted garlic and fresh thyme. The vegetable stock helps to steam the potatoes, and it reduces in the oven to make a velvety pan sauce. The key to this recipe is using a metal pan (a glass pan is prone to shatter in a 500°F oven) and Yukon gold potatoes.
How to Make It
Step 1
Preheat oven to 500°F. Remove and discard the ends of the potatoes. Cut each potato into 1-inch-thick disks.
Step 2
In a large bowl, combine potatoes, melted butter, olive oil, thyme, salt, and pepper. Mix until potatoes are well coated.
Step 3
Grease a metal 12- x 8-in roasting pan. Line potatoes so that they are not touching and in an even layer. Add any remaining butter mixture in the bowl to the roasting pan.
Step 4
Roast in preheated oven for 20 minutes. Remove from oven, and using a spatula, flip each potato disk over. Return to the oven to roast for another 15 minutes.
Step 5
Using a spatula, flip potatoes again. Pour vegetable stock into roasting pan and scatter the crushed garlic cloves throughout the pan. Return to the oven for 15 more minutes.
Step 6
Allow to cool slightly before removing the potatoes to a serving platter. Spoon the pan sauce over the potatoes and garnish with fresh thyme leaves.
