Melting Potatoes

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Melting Potatoes

Thick potato slices that are crispy and brown on the outside and creamy, soft in the middle. They’re so good, you’ll want to make these Melting Potatoes at least twice a week. It’s a fool proofΒ recipe that will turn out perfectly every time and please even the pickiest of eaters.

Melting Potatoes

They remind me of potatoes my maternal grandmother made. She wasn’t much of a cook, but there was one thing she could cook really well- Leg of Lamb with Roasted Potatoes. She would cook the potatoes in the pan with the lamb and they would absorb all of the lamb juices and get crispy on the outside. Both my mother and I tried in vain to replicate them.

The flavor of these Melting Potatoes, a recipe from Cook’s Country, is almost spot on even though there is no lamb involved. You do add some chicken broth to the pan towards the end of cooking. The chicken broth gives the potatoes a very different (and delicious) flavor from any other potatoes I have cooked before. Next time I make them, I might try using beef broth instead.

Melting Potatoes

Note: You can make these Vegetarian by using vegetable broth. I do that for my daughter and I’m not sure how they compare in taste to the chicken broth ones because I haven’t tasted them, but she yums them up.

Two cloves of garlic don’t really give the potatoes much garlic flavor. Use more if you want a strong garlic flavor.

Melting Potatoes

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Melting Potatoes
 
You will want to make these delicious potatoes again and again. They are crispy and brown on the outside and creamy on the inside, plus they pick up wonderful flavors from the chicken broth.
Recipe type: Side Dish
Serves: 6
Ingredients
  • 3 pounds Yukon Gold potatoes, peeled
  • 6 tablespoons Challenge butter, melted
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1¼ cups chicken broth
  • 2 garlic cloves, lightly crushed and peeled
Instructions
  1. Place oven rack in upper-middle position of oven and heat oven to 500 degrees.
  2. Combine melted butter, thyme, salt, and pepper in a medium bowl.
  3. Square off ends of potatoes and cut into ¾ to 1-inch thick disks.
  4. Toss potato slices in butter mixture and arrange in a single layer in a 13 by 9-inch metal baking pan.
  5. Roast for 15 minutes.
  6. Remove pan from oven and use a spatula to flip potatoes over. Place back in oven for 15 minutes.
  7. Remove pans from oven and flip potatoes one more time. Add chicken broth and garlic. Place back in oven until potatoes are tender, about another 15 minutes.
  8. Baste potatoes with sauce and serve.
Notes
Be sure to use a metal baking pan. A glass baking dish can shatter in a very hot oven.

Recipe Source: Cook’s Country December/January 2014

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Melting Potatoes

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95 thoughts on “Melting Potatoes

  1. i have a few questions. it doesn’t say in the recipe to boil the broth, but in the comments people are saying to boil? and do you add the broth to the butter mixture? and at the end of the recipe, it says to cover in sauce. is that the broth mixture?

  2. I have made these several times exactly as the recipe says, and these are our favorites by far. Our friends love them so we are having them tonight, New Years Eve, for our get together.

  3. I was making this recipe again this evening, 3rd time & I just happened to see the latest comment & I just have to say that these potatoes are the bomb!!! The thing is you have to know your oven & your stovetop when following a recipe. My oven is new so I know that 500 degrees is going to slam burn the potatoes & my pan so because I know my oven, I cook at 450 degrees to beautiful perfection. So please try it again by knowing your how hot your oven is because this recipe is worth it!! ?

  4. These would have been great if I’d have stopped after step 6. The broth step, which I guess was to add flavor, just made the potatoes soggy and tough. Instead I’d add the garlic to the butter in the beginning and serve them right after roasting.

    Also, be sure to cut the potatoes a full inch thick or else shorten your cooking time. At this temperature, the 3/4 in potatoes had burned.

    1. I would add the boiling broth at the beginning. As it reduces it will create a nice glaze that will be thinned a bit by the butter at the end. It makes no sense to expect crispy food when the next to last step is dousing it in liquid.

  5. I am new to this site… I don’t know how to post pictures but I did this recipe tonight and it turned out totally awesome!! I don’t understand some comments that didn’t turn out right, it was just my husband and myself, made adjustments & it was so awesome!! I will totally make this from now on!!

  6. I had high hopes for these, but they didn’t work out for me AT ALL. Followed the recipe to a T, but by the end the broth had not evaporated and the potatoes were overcooked.

  7. How do U add chicken broth & garlic per step 7? Do U brush chicken broth & garlic on potatoes?

    Tks in adv……WK

  8. 1) I made these with the skin on, and they still turned out great.

    2) We cut the potatoes and tossed them in the butter mixture the night before, then roasted the day after. It took a little longer to brown, but it really saved us some time on a busy Easter morning.

    3) With the leftovers, we reheated in the oven on foil (easy clean-up) then topped with sour cream, bacon bits, and chives. They would have been a great finger food for a party, like a twice-baked potato you could eat with your hands! I think the fact that we left the skin on really helped give them a finger-food quality.

  9. I was wondering if these could be made ahead and then reheated. Trying to include them in my Easter brunch menu. Anyone tried it?

    1. You can make them ahead and they will still be good, but it is kind of like reheating a baked potato or hashbrowns – it does tend to lose a little something. Hope you have a Happy Easter!

  10. I’m making these this weekend for Easter but I have a question. I’m lazy and don’t want to peel them. Do you think they would still work with the skin on?

  11. I saw these on Pinterest and made them last night. SO good (and I even forgot the garlic)! Crispy and tender! I woke up this morning thinking about them. I used a cast iron skillet like another poster suggested

  12. I made these tonight for dinner. Oh my goodness, they were awesome! Loved how creamy in the center they were, yet crispy on the outside. Thanks for the great recipe!

    1. I really wanted to try this recipe when I found it, but only had red potatoes and sweet potatoes. I decided to try it first with fresh sweet potatoes (what the heck, it was a potato) and found it was just as delicious as the original recipe which I tried 2 weeks later.

  13. Girl, these are killing me! I want these so badly. Send help. I must make these, but only make a few. After all, I need to get into that wedding dress in less than 3 months. As of April 19th, though, these taters are all mine. πŸ™‚

  14. I have made another dish just like this, yes the chicken broth makes it a killer dish, mine though did the same, they didn’t quite get crispy, I think I added the broth too soon, will definately make your version, added tip, cast iron skillet is the way to go, thanks for your post.

  15. Found your post on pinterest and these taters look delicious! Can’t wait to try them out for dinner with lamb broth. Thanks for sharing your story and recipe.

    1. I am also a heart patient. My Cardiologist told me to never ever use margarine. It is made of shredded plastic (really ) I would try using Bruemel & Brown ( it comes in a tub ) or try using Olive oil and reducing the oven temp

      1. Thank you for that recommendation Shirley. I try to stay away from margarine. I have never heard of Bruemel & Brown. Just looked it up and it looks like an interesting alternative to butter. Will have to try and get some.

        1. Looking forward to trying these! If you haven’t tried Bumbel Brown yet, I’m not sure it would work well as it’s yougurt based. If butter is a concern for the fat content, olive oil might be a better choice. I don’t think B&B will work like butter for the crispness.

  16. Just made these for dinner and they were delicious! The bottoms were definitely not crispy from the broth, but I have to say it didn’t matter one bit. We loved them and I wish I had made 2 pans!

  17. Don’t mean to be mean or picky. But as I was making this I had questions and thought the instructions were not clear enough.
    1. Where to put the potatoes? Upper rack?When the heats coming from below?
    2. “Remove PANS”?
    3. What glaze? Then the top won’t be crispy. The bottom certainly was not after adding the broth.
    Fail on my part. Glad everyone else’s turned out good.

    1. Sorry the directions were not clear for you. I’ll see if I can help.
      1. Does your oven just heat from below? My electric oven has both a bottom and top heating element. The real trick to success with this recipe is having the 500 degree temperature. I don’t know much about ovens, but I would think it is possible that some ovens do not have this capability, especially if they only have 1 heating element.
      2. Sorry! That should say “pan”.
      3. If the heat is 500 degrees, both the top and bottom should get crispy and brown. What is left in the bottom of the pan should have reduced to a glaze (and there shouldn’t be much) and glazing the tops may reduce the crispiness some, but it’s like sprinkling a little malt vinegar on crispy French fries, they don’t immediately lose all their crispness. I think the real strong point of the potatoes is the flavor they get from the browning and soaking up the chicken broth.
      Thank you for your comment. Sorry they didn’t meet your expectations.

      1. I just made these for supper I did add a few more spices . they were delicious
        I was wondering if you knew the calorie count on them

  18. In my oven the 15 minute baking times were not enough for the potatoes to brown this nicely, but the flavour and texture were awesome. Thanks for this keeper recipe!

    1. Thanks for the feedback! Glad the flavour and texture turned out well even though they did not brown as much. It is the flavour that I really love. The chicken broth really does amazing things to the potatoes.

  19. I just cooked a brisket and the drippings are slurp worth, but a little spicy. I’m gonna use 1/2 brisket juice and 1/2 beef stock for these taters!

  20. These look amazing! Im going to be roasting a chicken so my oven with be occupied…have you ever had something else in the oven with these potatoes and still have them come out crispy on the outside and soft on the inside?

  21. I’d never heard of melting potatoes as they’re not popular over here, but they sound delicious! I need to give them a try soon. I’m not the biggest fan of potatoes, but the creamy filling and the chicken broth addition do sound really nice, so I think I could get to love these one. They look scrumptious!

  22. What a great dish Christin, we love roasted potatoes. Yours look so crispy and sound so flavorful with the chicken broth and sauce and I can imagine how creamy they taste once you bite into them. Thanks for sharing πŸ™‚

  23. I love the name alone, and they truly look delicious! I love how these can be made in the oven. Right now, I wish I had more than two measly yukons left in my pantry so I could make these tonight but you’ve inspired me to cook them up anyway and I’ll have to try melting potatoes one day. My family would love them!

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