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 proof recipe that will turn out perfectly every time and please even the pickiest of eaters.
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.
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.
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How To Make Melting Potatoes Video
- 3 pounds Yukon Gold potatoes, peeled
- 6 tablespoons butter, melted
- 1 tablespoon chopped fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/4 cups chicken broth
- 2 garlic cloves, lightly crushed and peeled
- Place oven rack in upper-middle position of oven and heat oven to 500 degrees.
- Combine melted butter, thyme, salt, and pepper in a medium bowl.
- Square off ends of potatoes and cut into 3/4 to 1-inch thick disks.
- Toss potato slices in butter mixture and arrange in a single layer in a 13 by 9-inch metal baking pan.
- Roast for 15 minutes.
- Remove pan from oven and use a spatula to flip potatoes over. Place back in oven for 15 minutes.
- 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.
- Baste potatoes with sauce and serve.
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Recipe Source: Cook’s Country December/January 2014
Originally published January 18, 2014.
164 thoughts on “Melting Potatoes”
These potatoes are soooo easy. I even forgot the chicken broth and garlic and they were still spectacular!
I made these and everyone in my family liked them. Mine were not as pretty and brown as the melted potatoes in the picture. But they tasted good!
We’ve made melting potatoes a few times, but they never turned out quite as good as using this recipe (though maybe that had to do with oven temp). We’ve tried them in our toaster oven at 450, and don’t get me wrong, they were good, but in the “real oven” at 500, then placed in a covered baking dish, transported for Easter dinner, hung out for about 20 minutes in a hot oven, and served – I finally knew what they meant by melt in your mouth.
The broth is needed to infuse that melty texture into the potatoes, make sure it all evaporates off when you’re baking the potatoes, let them settle for a few more minutes, and your crisp will return.
Thanks for the Melting Potatoes recipe.
Delicious melt in your mouth goodness!
Followed the directions except cooked on covection when it didn’t look as if the potatoes were browning. The broth was necessary. Delicious. Loved them and so pretty.
Like others, I don’t understand the chicken broth. The potatoes were nice and crispy until I added the broth. They they turned soggy. The flavor was good—the mushy was weird.
So delicious! Mine turn out MUCH darker than yours every time I make them. Also, the chicken broth seems to take the crispiness away. Is there a reason for the broth?
I used russet because that’s what we had, and they were amazing! I will definitely make with gold potatoes next time to see if they can be even better.
Thanks for Another Simple yet Tasty recipe. This is similar to how I cook potatoes. ..especially when cooking a Roast, or chicken. Often times when I’d cook a Chicken or Roast…theres some guesswork as to when to add potatoes. ..as I don’t want chicken /roast done…prior to potatoes & vice versa. So, what I always do now…is cook/roast my meat……then on stove top. .heat half olive oil/butter…crisp sliced potatoes. .add garlic at end…not completely cooking potatoes fully…added them to my roasting meat with a Lil more chicken broth or beef broth…twds end of cooking time for the meat…they remain crisp on top, absorb the broth/juices from the meat….& everything is cooked to perfection. You do need to watch ur meat & approximately gauge when to add potatoes. ..I know my oven…& have never had any problems this way. One last note…I have always used russet…& Rosemary added…is devine.
Delicious but the broth seems to make the bottoms less crispy. What is the reason for the broth?
Best potatoes ever … cooked on large cookie sheet, cut about 1/2 inch thick and didn’t peel … will cook it forever this way!
Wonderful stuff! I added a dash of real hot pepper to the broth. I will use your recipe again and again.
Thank you very much, Leonard
When do you add the garlic? Did I miss it somewhere?
Restaurant quality. I used only about a pound and a half of potatoes and adjusted other ingredients accordingly (except for garlic–I used two huge cloves). I did not slice them evenly because of the different sized potatoes, but it did not matter. They were excellent, and the thinner ones were crispiest and actually soaked up most of the flavor. Thanks for the great recipe!
I am so happy to have found this recipe. It is delicious! I changed it up some due to certain items not available. Like I used russet potatoes, I didn’t use the thyme, I used like a whole lots and lots of garlic and the chicken broth I used was better than chicken bouillon. Turned out great. Thanks for sharing this!