Melting Potatoes
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.