Garlic-Parmesan Melting Potatoes
Golden, buttery, cheesy, and infused with garlic—these potatoes are pure perfection! Pair them with steak, pork chops, chicken, or fish for a delicious side. Got leftovers? Toss them into a breakfast scramble for a tasty morning treat!
Ingredients
2 pounds Yukon Gold potatoes, cut into 1-inch-thick slices
2 tablespoons butter, melted
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh thyme
¾ teaspoon salt
½ teaspoon ground pepper
3 large cloves garlic, grated
1 cup low-sodium vegetable broth or chicken broth
¼ cup grated Parmesan cheese
Directions
Adjust oven rack to the upper third and preheat to 500°F.
In a large bowl, toss the potatoes with butter, oil, thyme, salt, and pepper until well coated. Spread them out in a single layer in a 9x13-inch metal baking pan. (Avoid using a glass dish, as it may shatter.) Roast for about 30 minutes, flipping once, until golden brown.
Whisk the garlic into the broth, then carefully pour the mixture into the pan. Sprinkle Parmesan over the potatoes and continue roasting for another 15 minutes, or until most of the broth is absorbed and the potatoes are fork-tender. Serve hot.