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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Melting Potatoes
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
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Recipe Source: Cook’s Country December/January 2014
Originally published January 18, 2014.
Oh wow, these look amazing!!! my husband is a huge fan of crispy oven potatoes so I will def have to give these a try 🙂
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!
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?
I’ve never roasted anything else at the same time but I don’t think it would make a difference as long as the temperature of the oven is kept where it should be.
Oooooomg these look so dreamy!
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!
Yumyumyum- These look like a perfect side for a winter stew.
Thanks Sarah! They would be perfect with a winter stew!
Did you say melting potatoes? I think I’ve died and gone to heaven.
Yes, they are heavenly! 🙂
I love the crispiness on the outside!! Looks like really tasty potatoes!
Thanks Ashley! Have a great week 🙂
Your potatoes look perfect, look at those shapes! At first I thought they were brownies. Could you imagine – brownie potatoes? Amazing job!
I would love these — there’s nothing like crispy potatoes with an extra soft middle! Pinning to try. Happy Monday, Christin!
These sound really good! I’ve never heard of them before but now I can’t wait to try them! Pinning!
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 🙂
Mmmmmm I love potatoes and these look so delicious. I like just the right amount of crispy to soft ratio! Thanks so much for sharing.
Thank you Zayna! Have a great week!
Drool…
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!
Wow, 100% definitely trying these next Sunday for roast dinner!! Can’t wait…
Hope you enjoy them Aimee! Have a great week!
Those look really delicious, I love roasted potatoes!
These look awesome! Potatoes are one of my favorite foods — these melting ones just sound really wonderful!
I love the name melting potatoes but seriously, who wouldn’t want these a couple of times a week?
Or maybe every day Maureen! LOL.
These potatoes look so nice and crispy and want to grab them right off my screen. I am definitely trying this recipe. You can never have enough roasted potato recipes!