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.
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.
I was wondering if these could be made ahead and then reheated. Trying to include them in my Easter brunch menu. Anyone tried it?
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!
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?
Yes, I think it would be ok to leave the skin on. Hope you enjoy them and have a wonderful Easter!
Hi came across your blog and was wondering how do you square off the ends of the potatoes thanks so much
All you really need to do is cut about 1/2 and inch off of each end.
Can you use a cast iron pan?
Yes, you can use a cast iron pan.
I made these today.They take a litle time to make,but they are worth it!I could not stop eating them.
They’re addictive aren’t they? Glad you enjoyed them!
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
Darn these look yummy!! always looking for side dishes…………..bet I could make this on my bif BBQ.
Thanks found you on Pinterest
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!
Do you think russet potatoes would work as well??
I think russet potatoes would be good, but wouldn’t have the creamy texture that the Yukon golds have.
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.
That’s so good to know it works well with other potatoes, especially sweet potatoes. They are my favorite. 🙂
Thanks for leaving a comment.
Try with sweet potato 1/2 + 1/2, SP just takes about 2/3 the time.
In late & early out for them. Nice contrast.
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. 🙂
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.
The chicken broth gives the potatoes amazing flavor doesn’t it? That is a great tip to use your cast iron pan. You really can’t go wrong with cast iron.
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.
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
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.
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.
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.
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!
I am a heart patient and must watch fat intake. Could a tub oleo replace the butter?
Thanks
I never use Oleo for anything, but I would think you could sub it for butter in this.
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 !
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!
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.
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.
Oops, never mind – 3rd time thru I see it 😉
Oh good! Hope you enjoy them 🙂
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
Oooh, I bet a few more spices were wonderful on them. Sorry but I do not know the calorie count.
another site has the calorie count at about 500 per serving .
I don’t know if I keep missing it, or if someone already asked…but where does the garlic come into the recipe?
it is adde with the chicken broth
Oh, my, these potatoes look perfect. Crispy and soft and moist! Do you think this would work with sweet potatoes too?
That’s a good question. Since sweet potatoes have so much more moisture, I’m not sure they would crisp and brown up nearly as well. If you try it, let me know!
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!
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.
Maybe try moving your rack up?