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.
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
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
Want to Save This Recipe?
Recipe Source: Cook’s Country December/January 2014
Originally published January 18, 2014.
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!
Hope you love them Gail!!
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.
It should work fine with Idaho potatoes Kelva.
I don’t usually comment but I gotta state thank you for the post on this one :D.
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!
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!
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 🙂
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.
Thanks for letting us know how you cooked them Debbie! Cheese and bacon on top sounds fabulous!!
Yummers! Sounds like a great replacement for potato skins!
One word…AWESOME!
Can butter be used instead of challenger butter?
Yes, any brand of butter can be used.
I only have a glass cooking pan? Can I still do this?
I wouldn’t risk it Patrick. Glass can shatter at the temperature called for in this recipe. And that can be very dangerous.
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.
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?
I don’t boil the broth Morgan. The sauce is just the liquid that is in the pan with the potatoes when they are done cooking. Hope this helps. 🙂
you may want to warm the broth if you’ve had it in the fridge if using a stoneware pan…just to be safe.
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.
Best potatoes we have ever had, thank you!!!!
So glad you enjoyed them Jennifer!
Does this work with sweet potatoes?
I haven’t tried it with sweet potatoes Bonnie. That’s a great idea!
This definitely works with sweet potatoes! No broth just butter. Then add a sauce of reduced maple syrup with chopped and roasted pecans!
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.
So glad you like them Barbara! Hope you had a wonderful New Year’s Eve! 🙂
Has anyone tried with russet potatoes?
Hello!
I’m confused… I can’t find the chicken broth in the cooking steps! Where does it go??
Thanks : )
It’s in step #7 Karine. 🙂
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!! ?
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.
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.
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!!
So glad it turned out well for you Shannon! I love the flavor of these potatoes. Thanks for leaving the feedback. 🙂
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.
Same problem.
I bet you use too small of a pan.
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.
How do U add chicken broth & garlic per step 7? Do U brush chicken broth & garlic on potatoes?
Tks in adv……WK
Just pour it into the pan Wayne and plenty of the chicken broth and garlic flavor will soak into the potatoes. Hope you enjoy!