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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this is my favorite recipe. I use smaller yukon gold potatoes. If I have leftovers I put them on a piece of foil in my airfryer and reheat them. They are even crispier that way. They are so good, everyone loves them in my family!!!
I’m eating it now!! Yum! I soaked potatoes overnight with skins on in vinegar water, then rinsed. Cut into 1”slices, coated with butter mixture, and followed recipe. Used garlic powder. Great way to make crispy potatoes for a crowd!
I’m replying to my own review! I put a couple of rounds in my air fryer for 5 min and then dip in sour cream! Great for a snack. Great for an hors d’hourve! My favorite potatoes…
Was that after they cooked completely or did you take them out 5 minutes early? Thanks in advance!
I’m curious as to why you soaked the potatoes in vinegar? I love the taste of vinegar especially on potatoes. Thanks so much!
The recipe says to pour “sauce” over the potatoes after they finish roasting what “sauce”? All the butter and broth was already poured on during the cooking process.
You’ll just spoon some of the sauce that is still in the pan after the cooking is done
She commented the following regarding the “sauce”:
“The sauce you drizzle with at the end is just the broth mix that is already in the pan with the potatoes.”
I hope this helps.
How thick are the rounds sliced?
about 1 inch think as stated in step 3. I hope that helps
Made it for Christmas and I’m happy with the result. Crispy outside and fluffy inside.
Awesome! So happy you loved it!