The Potato Coin Secret
My grandson calls these my magic coins. He says they look like golden treasure. I still laugh at that. But he is right. These are not just potato slices.
They are little buttery, crispy rounds of joy. The secret is cutting them thick. This gives you a creamy inside. It also gives you a crispy, golden outside. Isn’t that the best of both worlds?
Why We Use Yukon Golds
Not all potatoes are the same. For this, you want Yukon Golds. They have a buttery taste already in them. This matters because it makes the flavor richer. It feels like a hug from the inside.
Once, I tried this with another potato. It was good, but not magical. The Yukon Gold just melts in your mouth. *Fun fact: Yukon Gold potatoes were first grown in Canada in the 1980s!* What is your favorite type of potato to cook with?
The Sizzle and Flip
Now, the oven must be very hot. This is important. A hot oven makes the edges crispy fast. You toss the coins in melted butter and thyme. Doesn’t that smell amazing? It reminds me of my own grandma’s kitchen.
You lay them in a single layer. No crowding! Then you let the oven work. After a while, you must flip them. Use a good spatula. That flip is what makes both sides perfect. Do you have a favorite kitchen tool for flipping food?
The Broth Bath Finish
Here is the final trick. After they are brown, you add broth and garlic. The hot pan sizzles loudly. It is a wonderful sound. The broth soaks into the potatoes a little. It makes them extra tender.
The garlic gets soft and sweet. You baste the coins with that tasty sauce. This step matters. It brings all the flavors together in the pan. It turns simple pieces into a special dish. I love that.
Making Memories at the Table
Food is more than eating. It is about the hands that make it. It is about the stories shared. These potato coins start conversations. They are fun to eat with your fingers.
They remind us that simple things can be the best things. What is a simple food that makes you think of home? I would love to hear your story. Maybe I will try making it myself.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold potatoes | 3 pounds | |
| Unsalted butter | 6 tablespoons | melted |
| Fresh thyme | 1 tablespoon | minced |
| Salt | 1 teaspoon | table salt |
| Pepper | ½ teaspoon | |
| Chicken broth | 1½ cups | |
| Garlic cloves | 2 | lightly crushed and peeled |
My Crispy Buttery Potato Coins
Hello, my dear! Let’s make my favorite potato coins. They are crispy, buttery, and so good. I learned this recipe years ago from a friend. We laughed so much that day. My kitchen smelled like heaven. Doesn’t that smell amazing? It’s simple enough for a young cook. But it feels very special. You will love the golden, crispy edges. And the soft, tender middle. Let’s get started together.
Ingredients
- 3 pounds Yukon Gold potatoes
- 6 tablespoons melted butter
- 1 tablespoon fresh thyme (or 1 teaspoon dried)
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- ½ cup chicken broth (or vegetable broth)
- 2 garlic cloves, lightly crushed
Instructions
Step 1: First, move your oven rack up. You want it in the upper-middle spot. Now, turn your oven on to 500 degrees. It needs to get very hot. While it heats, peel three pounds of Yukon Gold potatoes. Their yellow insides make the coins so pretty. I still laugh at that. I once forgot to turn the oven on! We had to wait and wait.
Step 2: Next, cut the ends off each potato to make them flat. Then, slice them into thick disks, like big coins. Put all the coins in a big bowl. Pour six tablespoons of melted butter over them. Add the thyme, salt, and pepper. Toss it all with your hands. (My hard-learned tip: Dry your potatoes well after peeling. Wet potatoes won’t get as crispy!)
Step 3: Lay the potato coins in a single layer in your pan. Do not let them pile up. They each need their own spot to get crispy. Put the pan in the hot oven. Roast them for about 15 minutes. You’ll know it’s time when the bottoms look golden brown. Can you guess what herb smells like a cozy forest? Share below!
Step 4: Carefully take the pan out. Use a spatula to loosen each coin. Then, flip every single one over. This part is very important for crispiness. Put them back in the oven. Let them roast for another 15 minutes. The second side will get beautifully brown too. I always hum a little tune while I flip.
Step 5: Take the pan out and flip the coins one more time. Now, pour in the chicken broth. Add the two garlic cloves you’ve lightly crushed. The broth will bubble and sizzle. It’s a wonderful sound. Roast everything for a final 15 minutes. The potatoes will become tender. The broth will turn into a little sauce. Just before serving, spoon that lovely sauce over the top.
Cook Time: About 45 minutes
Total Time: 1 hour
Yield: 6 servings
Category: Dinner, Side Dish
Three Fun Twists to Try
This recipe is like a good friend. It’s happy to change its outfit! Here are three ways to play with it. Each one brings a new smile to the table. I’ve tried them all on my grandkids. They each picked a different favorite. Cooking should be fun, don’t you think?
The Garden Twist: Use vegetable broth instead of chicken. Add some rosemary with the thyme. It’s so cozy and vegetarian-friendly.
The Zesty Kick: Add a big pinch of smoked paprika with the salt and pepper. It gives a warm, smoky little spark.
The Cheesy Finish: Right at the end, sprinkle with grated Parmesan cheese. Let it melt into the buttery sauce. Oh my.
Which one would you try first? Comment below!
Serving Them Up Right
These potato coins deserve a nice plate. They go with almost anything. I love them with a simple roasted chicken. The juices mix so well. Or, try them next to some seared pork chops. For a pretty plate, sprinkle on a little extra fresh thyme. It looks like a tiny green forest.
What to drink? For the grown-ups, a glass of chilled Chardonnay is lovely. It tastes like apples and butter. For everyone, a fizzy apple cider is perfect. It’s sweet and tangy. It cuts right through the rich potatoes. Which would you choose tonight?
Keeping Your Potato Coins Perfect
Let’s talk about keeping these crispy coins. They are best fresh from the oven. But leftovers happen! Store them in a sealed container in the fridge. They will keep for three days.
To reheat, use your oven or toaster oven. Spread them on a baking sheet. Warm at 400 degrees for about ten minutes. This brings back their crispiness. The microwave will make them soft.
You can also freeze them after the first roast. I once froze a batch before my grandkids visited. It was a lifesaver! Just thaw and finish the recipe steps later. Batch cooking like this saves busy nights.
This matters because good food shouldn’t go to waste. A little planning makes weeknight dinners joyful. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hiccups
First, if your potatoes aren’t browning, your oven might be off. Ovens can run cool. Use an oven thermometer to check. I remember when mine was 25 degrees low! Browning gives wonderful flavor.
Second, if they stick, your pan might not be hot enough. Make sure the oven is fully preheated. Also, use that metal spatula to loosen them gently. This matters for getting that perfect crispy flip.
Third, if the sauce is too thin, just roast longer. Let the broth bubble away for five more minutes. It will thicken nicely. A reduced sauce clings to each potato coin. It makes every bite delicious.
Fixing small problems builds your cooking confidence. You learn by doing! Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Is this recipe gluten-free? A: Yes, it is naturally gluten-free. Just check your chicken broth label to be sure.
Q: Can I make these ahead? A: You can cut potatoes early. Keep them in cold water. Dry them very well before roasting.
Q: What if I don’t have fresh thyme? A: Use one teaspoon dried thyme instead. Rosemary is a lovely swap too.
Q: Can I double the recipe? A: Yes! Use two pans. Switch their positions in the oven halfway through.
Q: Any optional tips? A: A sprinkle of parmesan at the end is divine. Fun fact: Yukon Golds have a buttery taste already! Which tip will you try first?
From My Kitchen to Yours
I hope you love making these potato coins. The smell of thyme and garlic is pure comfort. My kitchen is always a happy mess after.
I would love to hear about your cooking adventure. Tell me what your family thought. Your stories are my favorite thing to read.
Have you tried this recipe? Give experience on Comment Happy cooking! —Grace Ellington.
Crispy Buttery Roasted Potato Coins
Description
Crispy, buttery, and golden roasted potato coins with a savory garlic and thyme infused sauce.
Ingredients
Instructions
- Adjust oven rack to upper-middle position and heat oven to 500 degrees. Peel 3 pounds Yukon Gold potatoes.
- Square off ends of potatoes and cut crosswise into 1-inch-thick disks. Toss potatoes with 6 tablespoons melted unsalted butter, 1 tablespoon minced fresh thyme, 1 teaspoon table salt, and ½ teaspoon pepper.
- Arrange potatoes in single layer in 13 by 9-inch baking pan. Roast potatoes until bottoms are beginning to brown around edges, about 15 minutes.
- Remove pan from oven. Using flat metal spatula and tongs, loosen potatoes from bottom of pan and flip. Continue to roast until browned on second side, about 15 minutes longer.
- Remove pan from oven, flip potatoes once more, and add 1½ cups chicken broth and 2 lightly crushed and peeled garlic cloves.
- Roast until potatoes are tender and sauce has reduced slightly, about 15 minutes. Baste potatoes with sauce before serving.
Notes
- For a richer flavor, use homemade chicken broth. Ensure the potatoes are in a single layer for maximum crispiness.