Melting Potatoes

If you’ve never tried Melting Potatoes before, prepare to fall in love with your new favorite side dish. These golden, caramelized potato rounds are crispy on the outside, creamy in the center, and bathed in a buttery, garlicky broth that melts right into every bite. The result? A restaurant-worthy potato experience made right at home — simple, comforting, and irresistibly delicious. Whether it’s a holiday feast or a casual weeknight dinner, Melting Potatoes turn any meal into something special.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Crispy outside, melt-in-your-mouth inside – the best texture combination ever.
• Simple ingredients, big flavor – just butter, herbs, and broth work magic here.
• Easy yet impressive – perfect for entertaining or elevating your everyday dinner.
• Beautiful presentation – these golden rounds look stunning on any table.
• Customizable – swap herbs, use veggie broth, or finish with Parmesan for a twist.

Unlike basic roasted potatoes, this recipe uses a clever butter-and-broth roasting technique that infuses each slice with savory flavor and a silky, almost creamy interior.

Ingredients Needed

For the Potatoes:

• 2 lb Yukon Gold potatoes, peeled and sliced into 1-inch rounds
• 1 ½ tsp kosher salt – enhances flavor throughout
• ¼ tsp freshly ground black pepper – adds a mild kick

For the Butter & Broth Mixture:

• 4 Tbsp unsalted butter – melted and bubbly for perfect browning
• 2 Tbsp extra-virgin olive oil – helps achieve crisp edges
• 1 cup low-sodium chicken broth – adds richness and moisture
• 3 cloves garlic, finely chopped – for deep, aromatic flavor
• 1 Tbsp fresh rosemary, chopped, plus more for garnish
• 1 tsp fresh thyme, chopped, plus more for garnish

Tip: You can substitute dried herbs if needed — use about one-third of the amount.

How to Make Melting Potatoes

Step 1: Prep and Season

Preheat your oven to 425°F (220°C).
Pat the potato slices dry with paper towels — removing surface moisture helps them crisp beautifully. Place them in a large bowl, sprinkle with salt and pepper, and toss until evenly coated.

Step 2: Sear for the Perfect Crust

In a large ovenproof skillet (like cast iron), melt the butter with olive oil over medium-high heat. Once the butter is foamy and starting to brown slightly, carefully add the potato slices in a single layer.
Cook without stirring for about 3–5 minutes until the bottoms are golden. Flip each slice and cook the other side until equally browned.
👉 This searing step locks in texture and develops that signature crisp edge.

Step 3: Add Flavor and Roast

Pour in the chicken broth and stir in the garlic, rosemary, and thyme. The liquid should come about halfway up the potatoes.
Transfer the skillet to the preheated oven and roast for 20–25 minutes, or until the potatoes are tender and the broth has slightly reduced to a buttery glaze.
💡 You’ll know they’re ready when you can easily pierce them with a fork and the edges look caramelized.

Step 4: Serve and Garnish

Use tongs to transfer the potatoes to a serving platter. Spoon the herby pan juices over the top and finish with a sprinkle of fresh rosemary or thyme. Serve hot for the ultimate melt-in-your-mouth experience.

Serving and Storage Tips

• Serving: These potatoes pair wonderfully with roasted meats, grilled chicken, or vegetarian mains. Try drizzling with extra melted butter or a sprinkle of flaky sea salt before serving.
• Storage: Refrigerate leftovers in an airtight container for up to 3 days.
• Reheating: Reheat in a hot oven (400°F / 200°C) for 10–12 minutes to revive the crisp edges. Avoid microwaving — it softens the texture.

Helpful Notes

• Use Yukon Golds for their creamy texture — Russets work too but will be fluffier.
• Don’t overcrowd the pan; space ensures even browning.
• Try variations: Add a squeeze of lemon juice before serving, or sprinkle grated Parmesan or chopped parsley for a fresh touch.
• Make it vegetarian: Swap chicken broth for vegetable broth.

Conclusion

These Melting Potatoes are more than just a side dish — they’re a little slice of comfort. With their crisp, buttery edges and creamy, melt-in-your-mouth centers, they bring warmth and elegance to any table. Whether you’re cooking for family or entertaining guests, this recipe delivers every time.

If you tried this recipe, leave a comment and a ⭐ star rating below!
We’d love to hear how yours turned out — did you try a different herb or broth?
Don’t forget to share your creation on Pinterest or Facebook to inspire others to give these irresistible Melting Potatoes a try!

Frequently Asked Questions (FAQ)

Can I use another type of potato?

Yes! While Yukon Golds give the creamiest texture, Russets or red potatoes can also work. Just keep the slices evenly thick for consistent cooking.

Can I make Melting Potatoes ahead of time?

You can par-roast them (bake for 15 minutes), cool, then finish roasting before serving. This works great for entertaining.

Is this recipe vegetarian or vegan-friendly?

It’s easily adaptable! Use vegetable broth instead of chicken broth, and for vegan, replace butter with a plant-based alternative.

Can I cook these on a baking sheet instead of a skillet?

Absolutely. Just sear the potatoes first in a pan, then transfer to a rimmed baking sheet with the broth and herbs to finish roasting.

Why are my potatoes not crispy?

This usually happens if they were too wet or overcrowded in the pan. Make sure to pat them dry and leave space between slices for even browning.