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.
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.