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.
Melting Potatoes Recipe
The flavor of these 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.
Make This Recipe Vegetarian
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.
Type Of Potatoes To Use
I like to use Yukon Gold potatoes for this recipe. They have a really creamy texture. Russett potatoes also work well.
Is The Chicken Broth Necessary?
Yes, the chicken broth not only adds tons of flavor to the potatoes, it helps give the potatoes their creamy texture. If you have your oven hot enough, a good portion of the broth will evaporate and as it reduces down, the potatoes crisp back up and absorb all of the flavor.
Recipe Tips
- Two cloves of garlic don’t really give the potatoes much garlic flavor. Use more if you want a strong garlic flavor or add a little garlic powder in addition to the fresh garlic.
- For a different flavor, try using fresh rosemary instead of thyme.
How To Serve
This potato side dish goes wonderfully with steak, lamb, pork, or chicken. I especially love it with Honey Bourbon Steak Tips or Roasted Pork Loin with Mushroom Gravy.
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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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Source: Cook’s Country December/January 2014
Originally published January 18, 2014.
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?