Glazed Yukon Gold Potatoes with Garlic and Thyme

Name: Glazed Yukon Gold Potatoes with Garlic and Thyme
Ingredients: Yukon Gold potato; oil; butter; garlic; thyme; beef broth; salt; black pepper; chives

#potatoes#glaze#beef broth#garlic#thyme

These creamy Yukon Gold potatoes are pan-seared and gently braised in a rich garlic, thyme, and beef broth glaze. Finished in the oven for a tender inside and golden crust, they’re perfectly seasoned and topped with fresh chives for an elegant side dish.

Ingredients extracted via AI

Ingredients

Yukon Gold potatooilbuttergarlicthymebeef brothsaltblack pepperchives

Procedure generated via AI

Peel starchy Yukon Gold potatoes to ensure they become soft and creamy after slow cooking.
Do not wash off the starch; leave it on the potatoes to help achieve a creamy texture.
Slice one flat side of each potato to create a stable base, then cut into 2.5 cm thick slices.
Use a knife or peeler to round off sharp edges of the potato slices to prevent fragile, crumbly edges during cooking.
Make sure all potato slices are of equal thickness for even cooking.
Heat a little oil in a skillet over medium heat and sear the potatoes on all sides until golden brown to form a crisp crust.
Add butter and continue cooking until the potatoes develop a deeper, richer color.
Add garlic cloves and thyme to the pan, season with salt to taste, allowing the flavors to infuse into the fat and broth as the potatoes cook.
Pour in beef broth to partially cover the potatoes, then let it gently reduce, creating a flavorful glaze.
Lower the heat, cover the skillet with a lid, and transfer it to an oven preheated to 180 °C (350 °F) for about 10 minutes.