A chef friend of mine showed me this simple way with potatoes years ago, and I’ve never quite gotten over the texture. The thick slices roast in the oven with just butter, broth, and a bit of salt until they’re browned on top and meltingly creamy inside, almost like little potato custards. It reminds me of the kind of hearty, no-fuss dishes we served after long days on the farm—humble ingredients, treated with a bit of care, turning into something special enough for Sunday dinner but easy enough for a weeknight.
These potatoes are rich and comforting, so they’re lovely alongside simple roasted or grilled meats—pot roast, pork chops, or a roast chicken all feel right at home. Add a green vegetable for balance, like steamed green beans, buttered peas, or a crisp salad with a tangy dressing to cut through the richness. They also sit nicely on a holiday table next to ham and turkey, soaking up any extra gravy. If you have leftovers, warm them in a skillet the next morning and slide a fried egg on top for a very satisfying breakfast.
Oven-Baked 4-Ingredient Melting Roasted Potatoes
Servings: 4
Ingredients
2 pounds Yukon Gold potatoes, scrubbed (skins on)
4 tablespoons unsalted butter, melted (plus a little extra for greasing the dish)
1 1/2 cups chicken broth (low-sodium, or use vegetable broth)
1 1/4 teaspoons kosher salt (or to taste)
Directions
Preheat your oven to 425°F (220°C). Lightly butter the bottom and sides of a glass casserole dish, about 9×13 inches, so the potatoes don’t stick and the edges can brown nicely.
Scrub the potatoes well and pat them dry, leaving the skins on for flavor and texture. Slice them into thick rounds, about 3/4 inch to 1 inch thick. Keeping the slices fairly even helps them cook at the same pace and gives you that creamy center from edge to edge.
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