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.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.