Melting Potatoes

Sharing is caring!

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.

Melting Potatoes piled up on a white plate.


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.

Potatoes on a plate with peas and chicken in background.


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

For more mouth-watering recipes follow Spicy Southern Kitchen on Pinterest and Instagram.

For all our videos, subscribe to our Youtube Channel.

Try These Other Melting Potato Recipes:

How To Make Melting Potatoes Video

Melting Potatoes piled up on a white plate.

Melting Potatoes

Course: Side Dish
Cuisine: American
Keyword: roasted potatoes
Servings: 6
Calories: 279kcal
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.
Print Recipe


  • 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.


Be sure to use a metal baking pan. A glass baking dish can shatter in a very hot oven.


Calories: 279kcal

Recipe Source: Cook’s Country December/January 2014


Melting Potatoes

Originally published January 18, 2014.

159 thoughts on “Melting Potatoes

  1. 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.

  2. 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.

  3. 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?

  4. 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.

  5. 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. 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.

  6. Delicious but the broth seems to make the bottoms less crispy. What is the reason for the broth?

  7. Best potatoes ever … cooked on large cookie sheet, cut about 1/2 inch thick and didn’t peel … will cook it forever this way!

  8. 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

  9. 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!

  10. 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!

  11. First try, turned out great, looks exactly like the photos. I used russet potatoes and dissolved vegetable bouillon cube as my wife is a vegetarian. I also used Italian herb blend as I didn’t have any thyme.

    I guess my oven rack was center, not upper center, after the first :15 flip, they looked great and seemed already very tender, so I cooked them for just :12 more at 450. Flipped, added broth/garlic and cooked :15 more. Almost all broth cooked away. They were crunchy out and tender in. Taste great!

  12. Absolutely wonderful! Thank you for sharing. I will definitely make these again. I did not need to make any alterations to the recipe, it was perfect.

  13. These were fantastic! I lightly sprayed my pan and baked at 475° to get a slightly less “char” on the edges. These were great. Thank you for a new spin on roasted potatoes!

  14. I was disappointed that the recipe was attached to a Whole30 link and when I opened it found out you used butter which is not compliant. Will try it with ghee or duck fat as alternatives.

  15. Do you think it would work or over cook chicken if I cook a skinless, boneless chicken breasts that had been bribed in buttermilk at 450* at same time as potatoes? I could take chicken out to rest when it reaches temp. Going to try it. Thanks looking forward to trying these potatoes. 🙂

  16. These should be called crack potatoes. You can’t stop eating then. So delicious. I added a little Cayenne pepper, perfection.

  17. I can’t wait to try these potatoes for Easter. Tried of the same old, same old cheesy potato casserole. We are having ham so think these will be perfect side dish. Thanks for this deliciously looking recipe! Going to try this recipe ahead of Easter just because I can’t wait to taste them. Yumm!

  18. I want to try these tomorrow but a family member cannot eat any milk products….do you think just olive oil would work? Will olive oil burn at 500 degrees or should I adjust the temperature to 450?

  19. I first wanted to say that I have never seen anyone else named Christin with the same spelling as me! It’s always with an E or a K or no H etc.. LOL it’s a unique spelling I think 🙂
    So, about the recipe, I am going to try it with dinner tonight! I am always looking for new recipes. It feels we eat too much of the same thing over and over and over again. I am also using a new recipe for our steak in a crockpot I found online also. Hopefully everything will taste delicious!

    1. Hope the potatoes turned out well for you Christin! It is definitely a very unique spelling of the name. So happy to meet you! I think I’ve only come across a couple of other Christins in my 45 years!

    2. OMG, these were so good! I was a little skeptical at first but wanted to try something new and the reviews were promising. I can agree with the other hundreds of people that these potatoes will have your family asking for now! Excellent recipe, had to take time out my day to show gratitude for such a great recipe! My husband and children loved it! Kudos to you!

  20. Made these for the first time today and they are delicious! I cooked with beef broth as I didn’t have chicken and they came out a little salty so next time I won’t add salt to the butter or I’ll try chicken broth but either way they were a real treat

    1. Laura – did you know Kitchen Basics makes a salt free broth that is very good. You can season your food according to your taste and easily control the Amount of salt. We learned about this product from a local chef – all of the varieties are great.

  21. I tried these tonight for the first time, the potatoes (Yukon’s) I bought were huge so I didn’t get that beautiful brown all over BUT they were still DELICIOUS!!
    I will be making them again and again (just with smaller taters)
    Thanks for sharing

  22. I have made these about a 1\2 dozen or so times using a variety of types and they are always great. My kids favorite potatoes now! Thank you so much for sharing.

  23. I made these a week or so ago and will be making them again tonight. We’re using russet potatoes and they come out just fine. I also decreased the oven temp to 475°F as my oven tends to bake a little hotter than others. Great recipe and my family has been clamoring for it ever since I made it last week.

  24. These are so good! Next time I’m going to make them with fresh rosemary instead of thyme. I really love rosemary.

  25. Oh my gosh, I am drooling just watching this and we always use Ukon Golds so this will work in my family. I can’t wait to try this recipe! I am rating it 5 stars due to the drool factor, not because I’ve tried it yet. I’m sure those potatoes will melt in my mouth!

  26. Can you use Idaho potatoes? I live in the Caribbean and only have access to Irish,Idaho and new potatoes.
    It sounds so delish tho.

  27. This the second time I’ve made these and this is what I learned: Don’t ignore the last note, your glass pan WILL SHATTER when you pour in the liquid! Make sure your oven is clean and don’t use cooking spray or you will be trying to turn off your smoke detector before they get done. Other than that, these are great!

    1. I heated the broth/garlic mixture to boiling (mostly to impart more garlic flavor in the broth) and no shattering…so although standard disclaimers apply, I think as long as the broth is very hot (for a liquid) you should be fine…and pour it SLOWLY!

      And I concur–love, love, LOVE this recipe…so thank you, Christin!

  28. I tried these about a week ana half ago– and have already made them three ore times! The family loves them! I’m making a batch for a cookout tomorrow–spreading the joy. I just found one problem with them—they’re addicting LOL – you cant stop eating them 🙂

  29. I made these for three people with some changes. I set my oven at 400 and cut the potatoes a little thinner. Not much. I added extra seasoning to the butter and lots of garlic to the broth. I only used a little bit of broth because I wasn’t using a lot of potatoes and I didn’t want them coming out soggy. I actually didn’t need the broth because they were brown and crispy on the outside and soft on the inside. During the last 15 minutes, I covered the top with shredded cheddar cheese and cooked bacon. It turned out wonderful! It was actually orgasmic. It was a bit hit and I will be making this again and again and again.

    1. Make sure your broth is at room temp and not cold or you take the chance of your glass cookware cracking. I use a glass pan without any problems.

  30. 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?

        1. I did about a third of the potatoes with about half of the rest of the ingredients. I left the skin on. I just browned the butter, one glove of crushed garlic, and thyme, before I tossed the potatoes. I tossed in a pinch of basil, oregano, and smoked paprika. I then baked and flipped for the allotted amount of time. I added the recommended amount of garlic with the broth and covered the pan in foil for the last 15. I love potatoes and they were some of the best I’ve ever had. Crispy on the outside and deliciously soft and flavorful on the inside.

      1. This definitely works with sweet potatoes! No broth just butter. Then add a sauce of reduced maple syrup with chopped and roasted pecans!

  31. 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.

  32. 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!! ?

  33. 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.

  34. 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!!

  35. 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.

    1. I used a small little round pie plate for these and ended up with a ton of broth still in the pan when these were done. I didn’t give them any additional cooking time to try and get the broth to cook down, I just took them out. I’m guessing you maybe did the same thing and that was why you had this same issue. If you watch the video, these were made on a cookie sheet. That will give the chicken broth from being too deep and help it cook out faster and the potatoes to crisp up better. I hope you’ll try again because I think these will be much better cooked correctly. I am going to try again on a cookie sheet.

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

    Tks in adv……WK

  37. 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.

  38. 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!

  39. 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?

  40. 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

  41. Darn these look yummy!! always looking for side dishes………… I could make this on my bif BBQ.

    Thanks found you on Pinterest

  42. 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.

    2. Try with sweet potato 1/2 + 1/2, SP just takes about 2/3 the time.
      In late & early out for them. Nice contrast.

  43. 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. 🙂

  44. 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.

  45. 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.

      2. You’re ridiculous. Margarine is in no way related to plastic. No doctor told you that. Stop believing things you read on Facebook and spreading this nonsense.

        1. Oh boy, you need to do some research! Never consume margarine. Start talking to some Cardio Doctors. Margarine is also a known to cause CANCER!

    1. The truth is, there never was any good evidence that using margarine instead of butter cut the chances of having a heart attack or developing heart disease. Making the switch was a well-intentioned guess, given that margarine had less saturated fat than butter, but it overlooked the dangers of trans fats.

      That’s from the Harvard Health website….use the butter !

  46. 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!

  47. 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

  48. 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.

  49. 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!

  50. 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?

  51. 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!

  52. 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 🙂

  53. 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!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating