Food and Recipes Recipes Melting Potatoes 3.0 (3) 3 Reviews 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. By Micah A Leal Micah A Leal Micah Leal is a chef and recipe developer with more than 5 years of professional experience in restaurants and bakeries such as Husk Restaurant and Harken Cafe & Bakery in Charleston, South Carolina. Micah Leal is an enthusiastic chef with a special interest in the food science and culinary histories that shape the recipes people make today. His reputation for making recipes accessible and thoughtfully teaching difficult kitchen techniques is informed by his experience as a pastry chef as well as his background as a high school teacher. He has also developed nearly 200 recipes for southernliving.com and Southern Living Magazine. Southern Living's editorial guidelines Published on January 3, 2019 Print Rate It Share Share Tweet Pin Email Active Time: 20 mins Total Time: 1 hrs 15 mins Ingredients 2 pounds Yukon gold potatoes 6 tablespoons unsalted butter, melted 2 tablespoons extra-virgin olive oil 1 1/2 tablespoons fresh thyme leaves, plus more for garnish 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 cup vegetable stock 5 garlic cloves, crushed Directions Preheat oven to 500°F. Remove and discard the ends of the potatoes. Cut each potato into 1-inch-thick disks. In a large bowl, combine potatoes, melted butter, olive oil, thyme, salt, and pepper. Mix until potatoes are well coated. 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. 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. 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. 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. Micah A. Leal Rate it Print