Oven-Baked 4-Ingredient Melting Roasted Potatoes
Brush or drizzle the melted butter evenly over the tops of the potato slices, making sure each piece gets a little shine. Sprinkle the salt evenly over the potatoes. At this point they should just look simply seasoned and lightly glossed with butter.
Place the dish on the middle rack of the preheated oven and bake, uncovered, for 25 to 30 minutes. During this time the potatoes will start to brown and the bottoms will begin to take on color where they touch the glass and butter.
Carefully pull out the oven rack and pour the chicken broth into the dish, aiming between the potato slices so you don’t wash off the browned tops. The broth should come about halfway up the sides of the potatoes, not cover them. Gently slide the dish back in.
Continue baking, uncovered, for another 25 to 35 minutes, or until the potatoes are deeply golden on top and very tender all the way through when pierced with a fork or knife. The broth will bubble and reduce, mixing with the butter and potato starch to create a silky, almost saucy layer around the slices.
Once the potatoes are tender and the tops are nicely browned, remove the dish from the oven and let it rest for 5 to 10 minutes. This short rest helps the centers finish softening so they turn incredibly creamy, while the tops stay a bit browned and the buttery broth settles.
Serve the potato rounds straight from the glass dish, spooning a little of the buttery broth over each portion. You should see thick, round slices with golden tops sitting in a shallow pool of glossy broth, and when you cut into one, the inside will be soft and almost melting.
Variations & Tips
