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Melting Potatoes

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.

Melting Potatoes piled up on a white plate.

 

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.

Potatoes on a plate with peas and chicken in background.

 

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.

Melting Potatoes

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Melting Potatoes piled up on a white plate.

Melting Potatoes

You will want to make these delicious potatoes again and again. They are crispy and brown on the outside and creamy on the inside, plus they pick up wonderful flavors from the chicken broth.
SERVINGS: 6

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

Be sure to use a metal baking pan. A glass baking dish can shatter in a very hot oven.

Nutrition

Calories: 279kcal
Course: Side Dish
Cuisine: American
Keyword: roasted potatoes

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Recipe Source: Cook’s Country December/January 2014

 

Melting Potatoes

Originally published January 18, 2014.

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162 thoughts on “Melting Potatoes”

  1. First try, turned out great, looks exactly like the photos. I used russet potatoes and dissolved vegetable bouillon cube as my wife is a vegetarian. I also used Italian herb blend as I didn’t have any thyme.

    I guess my oven rack was center, not upper center, after the first :15 flip, they looked great and seemed already very tender, so I cooked them for just :12 more at 450. Flipped, added broth/garlic and cooked :15 more. Almost all broth cooked away. They were crunchy out and tender in. Taste great!

  2. Absolutely wonderful! Thank you for sharing. I will definitely make these again. I did not need to make any alterations to the recipe, it was perfect.

  3. These were fantastic! I lightly sprayed my pan and baked at 475° to get a slightly less “char” on the edges. These were great. Thank you for a new spin on roasted potatoes!

  4. David Haddock

    I was disappointed that the recipe was attached to a Whole30 link and when I opened it found out you used butter which is not compliant. Will try it with ghee or duck fat as alternatives.

  5. Do you think it would work or over cook chicken if I cook a skinless, boneless chicken breasts that had been bribed in buttermilk at 450* at same time as potatoes? I could take chicken out to rest when it reaches temp. Going to try it. Thanks looking forward to trying these potatoes. 🙂

  6. These should be called crack potatoes. You can’t stop eating then. So delicious. I added a little Cayenne pepper, perfection.

  7. I can’t wait to try these potatoes for Easter. Tried of the same old, same old cheesy potato casserole. We are having ham so think these will be perfect side dish. Thanks for this deliciously looking recipe! Going to try this recipe ahead of Easter just because I can’t wait to taste them. Yumm!

  8. I want to try these tomorrow but a family member cannot eat any milk products….do you think just olive oil would work? Will olive oil burn at 500 degrees or should I adjust the temperature to 450?

  9. I first wanted to say that I have never seen anyone else named Christin with the same spelling as me! It’s always with an E or a K or no H etc.. LOL it’s a unique spelling I think 🙂
    So, about the recipe, I am going to try it with dinner tonight! I am always looking for new recipes. It feels we eat too much of the same thing over and over and over again. I am also using a new recipe for our steak in a crockpot I found online also. Hopefully everything will taste delicious!

    1. Christin Mahrlig

      Hope the potatoes turned out well for you Christin! It is definitely a very unique spelling of the name. So happy to meet you! I think I’ve only come across a couple of other Christins in my 45 years!

    2. OMG, these were so good! I was a little skeptical at first but wanted to try something new and the reviews were promising. I can agree with the other hundreds of people that these potatoes will have your family asking for now! Excellent recipe, had to take time out my day to show gratitude for such a great recipe! My husband and children loved it! Kudos to you!

      1. Christin Mahrlig

        Thank you so much for taking the time to leave a comment. So happy you loved the potatoes!

  10. Laura Whitehead

    Made these for the first time today and they are delicious! I cooked with beef broth as I didn’t have chicken and they came out a little salty so next time I won’t add salt to the butter or I’ll try chicken broth but either way they were a real treat

    1. Laura – did you know Kitchen Basics makes a salt free broth that is very good. You can season your food according to your taste and easily control the Amount of salt. We learned about this product from a local chef – all of the varieties are great.

  11. I tried these tonight for the first time, the potatoes (Yukon’s) I bought were huge so I didn’t get that beautiful brown all over BUT they were still DELICIOUS!!
    I will be making them again and again (just with smaller taters)
    Thanks for sharing

  12. I have made these about a 1\2 dozen or so times using a variety of types and they are always great. My kids favorite potatoes now! Thank you so much for sharing.

  13. OMG just made these and they are Scrumptuous!! Doctored them up with bacon, cheese and sour cream, ih my!

  14. I made these a week or so ago and will be making them again tonight. We’re using russet potatoes and they come out just fine. I also decreased the oven temp to 475°F as my oven tends to bake a little hotter than others. Great recipe and my family has been clamoring for it ever since I made it last week.

  15. These are so good! Next time I’m going to make them with fresh rosemary instead of thyme. I really love rosemary.

  16. Gail Plaskiewicz

    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!

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