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.
I am so happy to have found this recipe. It is delicious! I changed it up some due to certain items not available. Like I used russet potatoes, I didn’t use the thyme, I used like a whole lots and lots of garlic and the chicken broth I used was better than chicken bouillon. Turned out great. Thanks for sharing this!
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!
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.
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!
This has become one of my favorite recipes!
What is challenge butter?
It is a brand of butter.
It’s the same exact label as Land O’ Lakes butter.
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.
big stuck to pan mushy mess
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. 🙂
These should be called crack potatoes. You can’t stop eating then. So delicious. I added a little Cayenne pepper, perfection.