Melting Potatoes are crispy on the outside, creamy and tender on the inside, and bursting with buttery, herb-infused flavor. Roasted in the oven and finished with a garlicky broth, they literally melt in your mouth—making them one of the most luxurious and easy side dishes you’ll ever make.
Why You’ll Love This Recipe
These potatoes are pure comfort in every bite. The high-heat roasting gives them a golden, caramelized crust, while the broth soak ensures the inside stays soft and rich. They look elegant, taste indulgent, and pair beautifully with everything from roast chicken to steak or fish. Best of all, they’re made with just a few pantry staples and require minimal hands-on time.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Yukon Gold or Russet potatoes, peeled and sliced into thick rounds
- Unsalted butter, melted
- Olive oil
- Garlic, minced
- Chicken or vegetable broth
- Salt and pepper
- Fresh thyme or rosemary (optional, for added flavor)
- Parsley, for garnish (optional)
directions
- Preheat oven to 450°F (230°C).
- Peel and slice potatoes into 1-inch thick rounds.
- In a mixing bowl, toss the potato slices with melted butter, olive oil, salt, and pepper.
- Arrange the potatoes in a single layer in a baking dish or oven-safe skillet. Roast for 15 minutes.
- Flip the potatoes and roast for another 15 minutes until both sides are golden and crispy.
- In a small bowl, combine broth and minced garlic. Pour this mixture over the potatoes.
- Return to the oven and roast for an additional 15 minutes, allowing the potatoes to soak up the broth.
- Sprinkle with fresh herbs or parsley if desired, and serve hot.
Servings and timing
This recipe serves about 4 to 6 people.
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
Variations
- Add Herbs: Infuse the butter with fresh thyme, rosemary, or sage for aromatic depth.
- Spicy Version: Sprinkle with a touch of paprika or cayenne for a little heat.
- Garlic Lovers: Add extra minced garlic to the broth or roast whole cloves alongside the potatoes.
- Cheesy Top: Sprinkle with grated Parmesan during the final roast for a crispy, cheesy crust.
- Vegan Option: Use vegan butter and vegetable broth for a dairy-free version.
storage/reheating
Store leftover melting potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F (200°C) oven or toaster oven until warmed through and crispy again, about 10–15 minutes. Reheating in the microwave is quicker but may soften the crispy edges.
FAQs
What type of potato works best?
Yukon Golds are ideal for their creamy interior and ability to hold shape. Russets work too but may be softer.
Can I slice the potatoes thinner?
Thinner slices will cook faster but may not get the same creamy, “melting” texture inside.
Do I need to peel the potatoes?
Peeling is recommended for the smoothest texture, but you can leave the skins on for a rustic feel.
Can I make this ahead of time?
You can prep and par-cook them, then finish with broth and roast again before serving.
What’s the purpose of adding broth?
The broth adds flavor and soaks into the potatoes, making them incredibly moist and tender.
Can I use dried herbs?
Yes, dried herbs like thyme or rosemary can be added to the butter or sprinkled over before roasting.
Can I freeze melting potatoes?
They’re best fresh, but you can freeze leftovers and reheat in the oven to bring back some texture.
Is there a vegetarian version?
Yes, simply use vegetable broth instead of chicken broth.
What goes well with melting potatoes?
They pair beautifully with roasted meats, grilled fish, or hearty vegetarian dishes like stuffed peppers.
Can I use garlic powder instead of fresh garlic?
Yes, about ½ teaspoon garlic powder can be added to the broth if you don’t have fresh garlic.
Conclusion
Melting Potatoes are a next-level side dish that delivers crispy edges, a soft and buttery center, and layers of savory flavor. Whether you’re preparing a holiday feast or a simple weeknight dinner, these potatoes will elevate your table and have everyone reaching for seconds.
PrintMelting Potatoes
Melting potatoes are thick-cut rounds of golden potatoes roasted in butter, garlic, and broth until they’re tender and packed with flavor. Crispy edges meet a melt-in-your-mouth center for the ultimate side dish that’s easy enough for weeknights but fancy enough for holidays.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4–6 servings 1x
- Category: Side Dish
- Method: Roasted
- Cuisine: American
Ingredients
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2 lbs Yukon Gold or Russet potatoes, peeled and cut into 1-inch thick rounds
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4 tbsp unsalted butter, melted
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2 tbsp olive oil
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3 cloves garlic, minced
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1 tsp salt
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½ tsp black pepper
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1 cup chicken broth (or vegetable broth for vegetarian version)
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1 tbsp fresh thyme leaves or 1 tsp dried thyme (optional)
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Chopped fresh parsley, for garnish (optional)
Instructions
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Prep oven and potatoes:
Preheat oven to 450°F (230°C). Line a large baking sheet or roasting pan with foil or use a well-seasoned cast iron skillet. -
Season and arrange:
In a large bowl, toss potato rounds with melted butter, olive oil, garlic, salt, pepper, and thyme if using. Arrange in a single layer on the baking sheet or skillet. -
Roast – first side:
Roast for 15 minutes. Flip the potatoes over, then roast for another 15 minutes until both sides are golden brown. -
Add broth and finish cooking:
Carefully pour broth into the pan (avoid splashing—hot pan!). Return to the oven and roast another 15 minutes, or until potatoes are tender and the broth has mostly absorbed. -
Serve:
Transfer to a serving dish, spoon pan juices over the top, and sprinkle with fresh parsley if desired.
Notes
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Yukon Gold potatoes are ideal for their creamy texture and ability to crisp up.
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Make sure your potato slices are the same thickness for even cooking.
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This recipe doubles easily—just use a second pan to avoid crowding.