Melting Potatoes
Meet your new favorite potato side dish.
The first time I heard about a Southern dish called “melting potatoes,” I didn’t quite get it. I mean, potatoes are just a starchy vegetable. They get soft when you cook them, but they don’t melt.
Then I tasted them, and I had to change my tune. These gorgeous, golden, oven-roasted potatoes soaked in chicken stock are so tender, they really do melt in your mouth. And so yummy, they pretty nearly melt your heart as well.
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Creating this melting consistency requires several steps, all of them crucial. First, slice your potatoes into thick rounds and coat them thoroughly with melted butter. Second, roast them a good long time at very high heat. Third, 15 minutes before taking them out, douse them in a garlicky chicken broth, so they’re sort of roasting and boiling at the same time. And finally, serve them with the remaining, reduced broth drizzled over the top.
Leave out any one of these steps, and you’ll have good potatoes, but not melting potatoes. But follow them all to the letter, and you’ll be rewarded with beautiful potatoes, caramelized on the outside and creamy on the inside. You will not regret one minute of the work that went into them.
How to Make Melting Potatoes
Directions:
- Preheat oven to 450 degrees F.
In a small bowl, bowl whisk together butter, salt, pepper and thyme.
- Slice your potatoes into about 1″ rounds and place in large bowl. Pour butter mixture over potatoes and mix to coat.
- On baking sheet (we used a 9″x13″1″ baking sheet) layer potatoes in single layer.
Place in oven and roast for 20 minutes. Flip potatoes and then roast for another 15 minutes.
- Meanwhile mix together your chicken broth and garlic. Remove potatoes from oven, flip one more time and pour broth mixture over potatoes. Place back in oven and roast for another 15 minutes.
- Remove and drizzle with sauce and top with more fresh thyme if desired.
TOOLS I USED FOR THIS MELTING POTATOES RECIPE
Baking Dish: These Cookie Sheets comes with small, medium, and large sizes that provide the perfect option for any of your baking needs.
Whisk: This trusty whisk is great for many of my recipes!
Glass Mixing Bowls: Not only can you use these as mixing bowls, they are also pre-heated oven, microwave, fridge and freezer safe, and dishwasher safe!
How to Make Melting Potatoes
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Ingredients
- 4 medium Yukon gold or russet potatoes peeled (about 2.5 lbs)
- 1/2 tsp salt
- 1/2 tsp pepper
- 4 Tablespoons butter melted
- 1 tsp fresh thyme
- 1 cup chicken broth you can use veggie broth to make vegetarian
- 2 cloves garlic minced
Instructions
- Preheat oven to 450 degrees F.
- In a small bowl, bowl whisk together butter, salt, pepper and thyme.
- Slice your potatoes into about 1" rounds and place in large bowl. Pour butter mixture over potatoes and mix to coat.
- On baking sheet (we used a 9"x13"1" baking sheelayer potatoes in single layer.
- Place in oven and roast for 20 minutes. Flip potatoes and then roast for another 15 minutes.
- Meanwhile mix together your chicken broth and garlic. Remove potatoes from oven, flip one more time and pour broth mixture over potatoes. Place back in oven and roast for another 15 minutes.
- Remove and drizzle with sauce and top with more fresh thyme if desired.
Video
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Did You Make This Recipe?
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I’m confused about the end of the recipe. Are you supposed to save some of the broth mixture to drizzle at the end or is that supposed to be the butter mixture? The recipe just says “sauce.”
Sorry for the confusion Annette. I will clarify better in the recipe. The sauce you drizzle with at the end is just the broth mix that is already in the pan with the potatoes.
I’ll try this recipe for the holidays – but the video says use Rosemary and the rest of the recipes indicate the herb is Thyme. Please advise. Thanks!
You can use any herb you like.
Huge hit!!! Everyone loved them!
These were delicious! My grandson, who in general does not like anything, gobbled these up. Will definitely be making these again!
So happy you loved it Terri! This is one of our favorites for sure!
I made these and they were AMAZING! My family is begging me to make them again, so I will! FYI, your cooking time says 35 minutes, but your instructions say 20, then flip for 15 more, and then add stock and flip for 15 more. That’s 50 minutes. Might want to adjust the cooking time so people don’t plan poorly for their main course. Thanks for the great recipe!