Spicy Melting Potatoes are wonderfully crispy on the outside and creamy on the inside with lots of spicy kick. Amazingly flavorful!
If you’re a spicy food lover, these Spicy Melting Potatoes are a must try.
This recipe for Melting Potatoes is one of the most popular recipes on Spicy Southern Kitchen. People can’t believe how delicious these potatoes are. I wanted to make a spicy version of melting potatoes and I think they turned out wonderfully.
I used a slightly different cooking method, starting them in a cast iron pan with oil and melted butter on the stove to really kick start the browning process.
I drizzled them with more butter mixed with cayenne pepper and a little honney for sweetness before placing them in the oven. Halfway through the baking time, the potatoes get flipped over and some chicken broth and garlic get added to the pan.
The flavors are kept simple here because the real winner is the texture of the potatoes. For best results, I like to use Yukon Gold potatoes, but Russet potatoes could also be used.
The potatoes are cut in fairly thick slices and the outsides get wonderfully golden and crispy by the time the inside gets soft. The chicken broth adds just the right amount of flavor to the potatoes. For an even stronger flavor, try using beef broth.
This is a potato side dish you will turn to again and again.
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More Potato Recipes:
- Slow Cooker Garlic Parmesan Potatoes
- Melting Sweet Potatoes
- Shake and Bake Ranch Potatoes
- Buttered Parsley Potatoes
Spicy Melting Potatoes
Ingredients
- 8 tablespoons salted butter,, melted
- 3 pounds Yukon Gold Potatoes,, peeled
- salt and pepper
- 1/2 to 1 cup chicken broth
- 1 teaspoon honey
- 1/2 teaspoon cayenne pepper
- 2 tablespoons olive oil or vegetable oil
- 2 cloves garlic, smashed
Instructions
- Square off ends of potatoes and cut into 3/4-inch to 1-inch slices
- Preheat oven to 475 degrees.Heat a large cast iron pan over medium-high heat. Add the oil and half the melted butter.
- Place the potato slices in a single layer in the pan. Season the tops with salt and pepper and saute for 5 minutes to brown the bottoms.
- Remove from heat and flip each potato over.
- Mix the honey and cayenne with the remaining butter and pour over the potatoes.
- Place pan in the oven for 15 minutes.
- Remove pan from oven and flip potatoes over. Pour enough chicken broth in the pan so it comes about 3/4 of the way up the potatoes. Add garlic.
- Return pan to oven for 15 minutes.
- Spoon liquid over potatoes and serve. Add extra salt and pepper if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Try not to be defensive Tracey. She wasn’t being rude or aggressive, just making an observation of her own thoughts on the subject. You could have just let that go. We all did. I will love and eat your awesome recipe as much as I choose, as I’m sure most will. You go girl! You are an incredible cook and we love what you do and share!!
Delish! I wasn’t able to fit all the potatoes in my 12 inch iron skillet. I did cut some 3/4 inch and probably should go on the full inch so there would be more skillet space. They were really yummy and surely will do again and again.
What if you don’t have a cast iron pan, would a regular fry pan work and then transfer the potatoes to a casserole dish or baking pan?
Where and what size cast iron pan is needed. That’s a lot for one pan single layer?
I completely agree. I’m perplexed at the quantity vs pan. Even my giant cast ironed skillet won’t hold 3 lbs of sliced potatos.
Had to use beef broth as I was out of chicken, but these were absolutely delicious! Can’t wait to make them again.
Made these last week 2/3/21 and we have had them 3 times since then. They are absolutely gorgeous 😋😋
Can you put them in another pan to put in the oven? My cast iron pan is only a 10″, therefore doesn’t hold the volume of potato slices in the recipe.
Delicious, melt-in-your mouth potatoes with just a small kick from the cayenne pepper…everyone loved this recipe!
With that much butter pretty much anything cooked in it will taste wonderful.
But, for most people that recipe should not be a constant “go to” dish. 🙂
This was delightful! We used half the garlic and triple the honey. Keep in mind that your house will really hold the smell of this dish for several hours. Make sure that anything else you make will pair well with the aroma.
Can these be made using sweet potatoes instead of regular ones?? And if so do they have to be adjusted in any way ? Cook longer or shorter time. I want to add this dish to my Thanksgiving dinner,Thank you..
Here4 is a recipe using sweet potatoes- https://spicysouthernkitchen.com/melting-sweet-potatoes/
Delicious. Love the little bit of heat. As to a prior comment as to how healthy the recipe is, most of us are intelligent enough to make choices for ourselves about how healthy a dish is and most of us are eating a serving not the whole dish. I never understand why those type of comments are made As they are just not necessary.
I concur
I agree! Totally unnecessary, it almost feels as if someone is looking for an argument.
Ladies, Let us not worry about others comments. Let it go!!! Why is everyone always looking to correct someone??? If the person wants to say something, let her make her opinion known. Get out of her business….. Have your own opinion….. Why do you always have to argue these days??? I personally agree with most of you, but she felt she wanted to give her opinion about this recipe, so be it…. goodness gracious!!! We all know what she said IS true, so what if she felt the need to say it…. Why does everyone get so dang offended these days????
Hopefully since your post on this you have done some research and discovered that if using real butter it is a good fat for you and your body needs fat!
This look so delicious. Can’t wait to try them.