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.
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.