Sometimes you prefer crispy and crunchy potatoes, but other times you want a melt in your mouth side dish. Here is one of the easiest potato sides out there!
Using thinly sliced gold potatoes, this dish is slowly cooked in chicken broth and butter to create a side that everyone will make everyone go back for seconds.
I top mine with springs of thyme for fresh flavor but you can add whatever fresh herb you prefer, I bet rosemary would be amazing as well!
- roughly 2 pounds gold potatoes (7 small/medium sized potatoes)
- 1 cup chicken broth
- 2 tablespoons salted butter
- ½ teaspoon coarse sea salt
- black pepper from a grinder (about ¼ teaspoon)
- sprigs of fresh thyme
- Preheat oven to 375
- Using a mandolin or knife, slice potatoes into ⅛ inch slices, do not peel the potato
- Arrange potatoes in a 13x9 baking dish, slightly overlapping (see photos for reference)
- Melt butter in a glass measuring cup and then stir in chicken broth.
- Pour butter and chicken broth mixture gently over the potatoes to make sure all slices were drizzled
- Top with coarse sea salt and black pepper and then lay thyme on top of the potatoes (I used 4 small sprigs)
- Bake for 50 minutes, baste the remaining liquid over the potatoes, and then bake for another 10 minutes.
- Baste again with the remaining liquid and then let sit for 5 minutes. Serve with baked chicken or a roast.
- Yukon Gold potatoes are ideal for this recipe, but if your grocery store is out of them, russet will do. The dish may need less time in the oven if using russet potatoes.
- Olive oil or avocado oil can be substituted for salted butter, but I would add in a pinch of salt with the oil/broth mixture before pouring over the potatoes to bring back the salted butter flavoring.
- Vegetable broth can be substituted for chicken broth, although I would not recommend beef broth for this recipe.
- Fresh rosemary can be substituted for thyme. If you do not have any fresh herbs, don't fret! You can omit it all together or add ⅛ teaspoon of dried rosemary or thyme to your chicken broth mixture.