The MVP: Most Valuable Potato
What happens when you slow roast Yukon gold potatoes in butter, fresh herbs, and spices and then finish them by broiling in a shalloty-garlicky chicken broth? The most delicious crispy, yet melt-in-your mouth potatoes you’ll ever have!
RECIPE - yields 6-8 servings
TIME - 1 hour and 30 minutes
INGREDIENTS
3 lbs Yukon gold potatoes, sliced into 1-inch-thick rounds
5 tablespoons salted butter, melted
1 teaspoon smoked paprika
1/2 teaspoon salt, more to garnish (if butter is unsalted, add 3/4 teaspoon of salt)
1/2 teaspoon fresh cracked pepper, more to garnish
1 tablespoon fresh thyme, more to garnish
1 1/2 cup chicken broth
3 cloves garlic, minced
4 teaspoons shallot, finely minced
1 tablespoon freshly grated parmesan to garnish
DIRECTIONS
Pre-heat oven to 450 degrees F and adjust a rack to middle-high.
Wash and peel potatoes. Cut ends off potatoes and slice into 1-inch-thick rounds.
In a large bowl, melt 5 tablespoons of salted butter. Add smoked paprika, salt, pepper, and thyme to butter. Evenly coat potato slices in butter mixture.
In a 9x13 inch metal baking dish, evenly distribute potato slices so none are overlapping. Bake for 20 minutes.
While the potatoes roast, finely dice the shallot and mince garlic. Add the shallots and garlic to 1 1/2 cups chicken broth and set aside.
Gently flip the potato slices over and bake for another 15 minutes.
Pour chicken stock mixture over potatoes and roast for another 10 minutes at 450 degrees F. Turn oven to broil high and roast for another 5 minutes. The chicken stock should start to thicken and the garlic and shallots caramelize.
Turn oven off and cover potatoes with foil and return to oven for another 10-15 minutes letting the potatoes continue soaking up the chicken broth mixture and butter.
Finish the potatoes with salt (I used larger finishing salt), fresh cracked pepper, parmesan cheese, and fresh thyme.