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Melting Potatoes

Melting Potatoes

These Melting Potatoes are golden, crispy on the outside, creamy on the inside, and infused with buttery garlic-herb flavor. Simple yet luxurious, they’re the ultimate side dish for any meal — from casual dinners to festive feasts.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

For the Potatoes
  • 2 lb Yukon Gold potatoes peeled and sliced into 1-inch rounds
  • 1 1/2 teaspoons kosher salt enhances flavor
  • 1/4 teaspoon freshly ground black pepper adds mild kick
For the Butter & Broth Mixture
  • 4 tablespoons unsalted butter melted
  • 2 tablespoons extra-virgin olive oil
  • 1 cup low-sodium chicken broth or vegetable broth for vegetarian
  • 3 cloves garlic finely chopped
  • 1 tablespoon fresh rosemary chopped, plus more for garnish
  • 1 teaspoon fresh thyme chopped, plus more for garnish

Method
 

  1. Step 1: Preheat oven to 425°F (220°C). Pat potato slices dry with paper towels to remove excess moisture. Place in a large bowl, sprinkle with salt and pepper, and toss to coat evenly.
  2. Step 2: In a large ovenproof skillet, melt butter with olive oil over medium-high heat. Once foamy, arrange potato slices in a single layer. Sear for 3–5 minutes per side until golden brown and crisp.
  3. Step 3: Pour in chicken broth, then stir in garlic, rosemary, and thyme. The broth should come halfway up the potatoes. Transfer skillet to oven and roast for 20–25 minutes, until tender and caramelized.
  4. Step 4: Use tongs to transfer potatoes to a serving platter. Spoon over the buttery herb sauce and garnish with extra rosemary or thyme. Serve hot and enjoy the melt-in-your-mouth texture.

Notes

• Use Yukon Golds for the creamiest center, or substitute Russets for a fluffier texture.
• For vegetarian or vegan, use vegetable broth and plant-based butter.
• Don’t overcrowd the skillet — spacing ensures even browning.
• Add lemon juice, Parmesan, or parsley for extra flavor.
• Reheat in the oven at 400°F (200°C) for 10–12 minutes to restore crispiness.