What kind of potatoes should I use?

Any potatoes will work with this technique. Yukon Gold or white/butter potatoes will have the silkiest texture, while russet potatoes will turn out fluffier. If you have new/young potatoes, there’s no need to peel them.

Can these potatoes be made ahead?

These roasted brunch potatoes lose all their luster after refrigeration. But, you can make them a few hours ahead and keep them warm in a low temperature oven before serving. (If you want to get a head start on cooking, peel and slice the potatoes, and keep them in a bowl covered with water in the fridge for up to 12 hours. When ready to cook, drain, pat dry, and proceed with the recipe.)

The Best Brunch Potatoes (French "Melting Potatoes" with Garlic)

Name: The Best Brunch Potatoes
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Cuisine: French
Ingredients: 2 pounds potatoes (about 4 medium), peeled and cut into 3/4-inch slices; 1/4 cup neutral oil, like avocado, refined coconut, or organic canola* (see note below); 2 small sprigs rosemary, stemmed and chopped (you can sub with thyme); 1/4 teaspoon fine sea salt; 1/4 teaspoon freshly ground pepper; 1 cup vegetable broth; 8 garlic cloves, peeled and halved

Description

French-style “melting potatoes” are the greatest brunch potatoes you can make – crispy on the outside and fluffy on the inside.

Ingredients

Scale

2 pounds potatoes (about 4 medium), peeled and cut into 3/4-inch slices
1/4 cup neutral oil, like avocado, refined coconut, or organic canola* (see note below)
2 small sprigs rosemary, stemmed and chopped (you can sub with thyme)
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground pepper
1 cup vegetable broth
8 garlic cloves, peeled and halved

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Instructions

Heat the oven to 500ºF. (Most ovens need at least 15 minutes to fully preheat.)
In a large bowl, combine the potatoes, oil, rosemary, salt, and pepper. Toss to coat.
Arrange on a standard rimmed baking sheet in a single layer; drizzle any oil left in the bowl on the potatoes.
Roast until the bottoms are deeply golden, 15 to 20 minutes, then flip (with a fish spatula or small offset spatula), and roast to brown the other side, about another 10 minutes. If the potatoes feel stuck and are reluctant to flip, return them to the oven for another few minutes before trying again; they will release when they’re ready.
Carefully pour the broth on the baking sheet and scatter the garlic cloves around. Continue roasting until all the liquid has evaporated, 10 to 15 minutes.
Transfer the potatoes to a serving platter and scatter the garlic cloves on top (they’re delicious!). Serve warm.

Notes

1/4 cup oil seems like a lot, but don’t worry – most of it will stay behind in the baking sheet. Don’t skimp on the oil – otherwise your potatoes may stick and not get sufficiently brown.

Nutrition

Serving Size: 1/4 of the recipe
Calories: 215
Fat: 7.2 g
Carbohydrates: 35 g
Fiber: 5.4 g
Protein: 3.8 g