Dorothy Dean presents: Creamy and savory potatoes will melt in your mouth

Let me help you with the stress of the holidays by checking a side dish off your Christmas menu.

If you have mashed potatoes on your list, go ahead and scratch those off (I’ll wait) because we are upping your spud game with a dish so remarkably tender, they earned the name melting potatoes.

Decadent and savory, this recipe starts with thick-sliced slabs of Yukon Golds that are tossed in butter and herbs, then roasted on high heat and finished off with garlic and chicken broth.

They’re golden and crisp on the outside and lusciously creamy in the middle. Elegant yet simple, they’re perfect for weeknight dinners and holidays alike and are sure to please the pickiest of eaters.

This recipe uses chicken broth, which can be swapped out for vegetable or beef.

The garlic doesn’t infuse too much flavor, so if you’re into garlicky, I’d season them with garlic powder, as well. Or try it with paprika or lemon pepper, or, for a kick of spice, red pepper flakes.

I cooked my potatoes on a large metal baking sheet. Cast iron would work well, too. Just avoid using glass bakeware for this, as it can burst under such high heat.

Melting Potatoes

Adapted from letsdishrecipes.com.

3 pounds Yukon Gold potatoes, peeled and cut into ¾- to 1-inch-thick slices

6 tablespoons unsalted butter, melted

1 teaspoon dried thyme

½ teaspoon dried rosemary

1 teaspoon salt

½ teaspoon pepper

1 cup chicken broth

2-3 cloves garlic, peeled and crushed

2 tablespoons fresh chopped parsley

Place an oven rack in the upper-middle position and preheat the oven to 475 degrees.

Coat a large rimmed baking sheet with nonstick cooking spray.

In a large bowl, combine the melted butter, thyme, rosemary, salt and pepper.

Add potatoes into the butter mixture and toss to coat. Arrange in a single layer on the prepared baking sheet.

Place in the oven and roast for 15 minutes. Flip the potatoes and then roast for another 15 minutes.

Meanwhile, combine the chicken broth and garlic. Remove the potatoes from the oven, flip them one more time, and pour the broth mixture over the potatoes.

Carefully return back to the oven and roast until tender and the broth reduces, about another 15 minutes.

Sprinkle with parsley and serve.

Audrey Alfaro can be reached at spoonandswallow@yahoo.com.