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 followed the recipe almost exactly (except using Kerrygold butter). The recipe was spot on for cooking and these were tasty, but not spectacular wow…not really sure why so many people are raving about melting potatoes. These would be good as a breakfast side, or dressed up more for dinner (different spices, herbs…like Indian or Mexican style perhaps). I needed more flavor.
We are raving about them because we love them! We find them absolutely delicious. You don’t, and that’s okay, but it’s also okay that many of us do love them so much. I mean, I don’t like pickles, but I know many people who just love them and I don’t ask them why just because I don’t care for them. I understand that we all have our own individual tastes and preferences and it’s all good.
I always have to use more butter, salt, pepper, spices and herbs than specified otherwise the food seems bland. Maybe that is the issue here as well.
Corey, hello ! i really enjoy your recipes. i went from 5 people to just myself. so i don’t cook alot n ow. if your melting pots are as good as your pix looks, great! i’m trying weight loss and got a air fryer. do you have conversions of your cookings ?
I don’t have conversions on all my recipes but some do if I have tested them out using another kitchen devise. I do have a few air fryer recipes on the site, with many more ot come! Just search air fryer in the search bar 🙂
I loved this easy recipe. I used my air fryer, max temp it goes up to is 400 F. I did it total for ~32 mins, including flipping the potatoes every 5 mins for the first 15 mins, then added the broth + garlic, flipped once after 15 more mins, kept it for another 2 mins, and then done to perfection.
Hi I just realized that the recipe calls for thyme and the video says Rosemary! Which one should it be? Thanks!
Btw make a lot of your recipe! Love them!
You can use any herb you like for these Lisa. This recipe does use thyme. It appears there was a mistake in the video wording. I hope you love them!
Can you use dried thyme ?
Can you use bone broth?
Sure!