Melting Potatoes with gluten free substitutions

Melting Potatoes with gluten free substitutions

Ingredients

  • 3 pounds Yukon Gold potatoes, peeled
  • 6 tablespoons butter, melted
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1¼ cups chicken broth (GF use GF broth)
  • 2 garlic cloves, lightly crushed and peeled

Directions

  1. Place oven rack in upper-middle position of oven and heat oven to 500 degrees.
  2. Combine melted butter, thyme, salt, and pepper in a medium bowl.
  3. Square off ends of potatoes and cut into ¾ to 1-inch thick disks.
  4. Toss potato slices in butter mixture and arrange in a single layer in a 13 by 9-inch metal baking pan.
  5. Roast for 15 minutes.
  6. Remove pan from oven and use a spatula to flip potatoes over. Place back in oven for 15 minutes.
  7. Remove pans from oven and flip potatoes one more time. Add chicken broth and garlic. Place back in oven until potatoes are tender, about another 15 minutes.
  8. Baste potatoes with sauce and serve.
  9. Notes
  10. Be sure to use a metal baking pan. A glass baking dish can shatter in a very hot oven.