Melting Potatoes

Melting Potatoes are next level roasted potatoes with a buttery golden crust on the outside and a creamy, melt-in-your-mouth inside. A show stopper side dish your family and guests will love.

What You’ll Love About Melting Potatoes:

If you’ve never had Melting Potatoes they are unique in that they have this incredible herbaceous, buttery outside crust, with the most tender, creamy, melt-in-your-mouth middle. They are truly an experience.

This potato recipe will no doubt take center stage when you’re thinking about what awesome side to make with dinner, and with the holidays coming up, these are sure to be a show stopper!

I love this recipe because even though these potatoes look and taste fancy, the steps are easy and almost effortless.

What Are Melting Potatoes?

Melting Potatoes take thick cut potatoes roasted at a very high heat with butter and herbs. Near the end of the roasting time, they get a splash of vegetable or chicken broth to infuse flavor and moisture in the middle layer, for the most creamy, delicious potatoes.

Try some of my other top potato recipes like my Crispy Parmesan Ranch Potatoes, or my simple Boiled Baby Potatoes.

Simple Ingredients:

• Potatoes- I like using Yukon gold for this recipe because they are naturally creamy and softer on the inside.
• Oil and butter- I use oil to help keep the high roasting temperatures from burning the potatoes, and the butter offers flavor and that beautiful golden crust.
• Seasonings- Garlic powder, salt and pepper.
• Herbs- Fresh rosemary, thyme, and parsley. This is wonderful earthy combination.
• Broth- Use vegetable or chicken broth. A good quality brand is key.
• Lemon juice- This gives the potatoes a bright pop of flavor.

Substitutions:

How To Make Melting Potatoes:

See full instructions in recipe card below

Step One. Heat oven to 500℉. Meanwhile, peel and slice potatoes 1-inch thick.

Step Two. Toss potatoes with oil, melted butter, seasonings, rosemary and thyme.

Step Three. Place potatoes in a single layer on a large sheet pan. Make sure the potatoes are not touching. Roast in the oven for 30-minutes turning half way through.

Step Four. After the first 30-minutes carefully pour vegetable broth over the potatoes with a squeeze of lemon juice. Continue to cook for another 10-12 minutes or until most of the liquid has absorbed in the potatoes and they are fork tender. Top with fresh parsley and serve right away.

Recipe Tips:

Common Questions:

Other Recipes You Might Enjoy:

• Crispy Parmesan Ranch Potatoes
• Cheesy Scalloped Potatoes
• Crash Hot Potatoes
• Gourmet Potatoes

Melting Potatoes

Melting Potatoes are next level potatoes with a buttery golden crust on the outside and a creamy, melt-in-your-mouth inside. A show stopper side dish your family and guests will love.

Print Pin Rate

Course: Side Dish

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 4 people

Calories: 291kcal

Equipment

• 1 large mixing bowl
• 1 half size sheet pan see recipe notes for tips

Ingredients

• 2 pounds Yukon gold potatoes, peeled and sliced 1-inch thick see post for image
• 2 tbsp olive oil
• 2 tbsp melted butter
• 1 tbsp fresh chopped rosemary, or use 1/2 tbsp dried
• 2 tbsp fresh chopped thyme, or use 1 tsp dried
• 1/2 tsp garlic powder
• 3/4 tsp kosher salt
• 1/2 tsp ground black pepper
• 3/4 cup vegetable or chicken broth
• 1/2 lemon, juiced, about 1 tbsp
• fresh chopped parsley to garnish

Instructions

Preheat oven to 500℉.

• In a large bowl combined sliced potatoes with oil, melted butter, rosemary, thyme, garlic powder, salt, and pepper. Transfer potatoes to a large sheet pan making sure they are not touching.
• Roast in the oven for 30-minutes turning potatoes over half way through the roasting time.
• Very carefully pour vegetable broth over the potatoes and squeeze 1/2 of the lemon. No need to toss or stir anything together. Place the potatoes back in the oven for another 10-12 minutes or until most of the broth has absorbed into the potatoes and they are fork tender. Garnish with fresh parsley and serve right away.

Notes

Tips:

 

• Potatoes should be thick, at least 1-inch in thickness. If the potatoes are cut too thin they will overcook and the inside won’t be creamy.
• Make sure potatoes are completely dry before coating them with the oil and butter. This will ensure the outside gets nice and crisp.
• Make sure to use an uncoated aluminum or aluminized steel sheet pan so the potatoes cook evenly and the pan doesn’t warp. Do not use a glass pan as it can crack due to high temperatures.

 

Substitutions: 

 

• Potatoes- You can also use red potatoes or russets for this recipe.
• Seasonings- Use other seasonings like onion powder, Italian seasoning, or an all-purpose seasoning like Dash original blend.
• Fresh garlic- If you want fresh garlic flavor add sliced, fresh garlic when roasting the potatoes. Don’t use minced garlic as it will burn and make the potatoes taste bitter.

 

Common Questions: 

 

Why are my potatoes soggy on the outside?

This could be due to too much oil or broth. Make sure to follow the measurements exactly for this recipe for the perfect results.

Can I make these melting potatoes ahead of time?

While these are delicious reheated the next day, it is recommended to eat them fresh out of the oven for the best texture.

What is the best thing to serve with Melting Potatoes?

Potatoes go well with just about anything. This recipe would be a great addition to your holiday table, make my Simple Roasted Chicken, Pot Roast with Mushroom Gravy, or try these Maple Chipotle Pork Chops.

 

 

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

Nutrition

Calories: 291kcal | Carbohydrates: 41g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 671mg | Potassium: 964mg | Fiber: 5g | Sugar: 2g | Vitamin A: 275IU | Vitamin C: 45mg | Calcium: 31mg | Iron: 2mg

Note: Some of the links on my website are affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission at no extra charge to you.