Here is a simple recipe for a twist on baked potatoes. In Europe they are known as fondant potatoes. Crusty on the outside and soft mashed potatoes on the inside. This is a basic recipe and gets a five star rating from my husband. You can experiment and add spices or other ingredients to this recipe for added flavor.
3 lbs. Yukon Gold Potatoes
6 Tbsp. melted unsalted butter
1 tsp. salt
½ tsp. pepper
2 cups chicken broth
2 cloves of garlic, peeled and slightly crushed
(Note: DO NOT USE a glass baking dish because of the temperature of the oven. Results are best with a metal pan or baking dish.)
1. Preheat oven to 500 degrees. Use the middle position rack. Square off ends of potatoes and cut crosswise into 1-inch-thick disks. (The slices are thick, so best to use a tape measure or ruler for the first couple of slices). Mix the butter, salt and pepper and pour over the potatoes and toss until the butter mixture evenly coats the potatoes. Arrange potatoes in single layer in 13 by 9-inch baking pan.
2. Roast the potatoes until bottoms are beginning to brown around edges, about 15 minutes. Remove pan from oven. Using a flat spatula, loosen potatoes from the bottom of pan and flip. Continue to roast until browned on second side, about 15 minutes longer.
3. Remove pan from oven, flip potatoes once more, and add chicken broth and garlic cloves to the baking pan. Roast until potatoes are tender and sauce has reduced slightly, about 5-10 minutes. Remove the potatoes from the pan into a serving dish and pour the sauce in the bottom of the baking pan over the potatoes.
4. Makes approximately 6-8 servings.