Melting Potatoes are thick potato rounds seared until golden, then baked in chicken broth, butter, garlic, rosemary, and thyme until crispy on the outside and tender in the center.
I love how these potatoes get golden edges while soaking up all that buttery garlic and herb flavor. They’re an easy side dish that feels a little more special than regular roasted potatoes.
Why I love Melting Potatoes
- Crispy Outside
- Tender InsideButtery
- Garlic Flavor
- Simple Side Dish
About the Ingredients ⭐
- Russet Potatoes: Their fluffy centers work perfectly for melting potatoes.
- Butter & Olive Oil: Help the potatoes brown while adding rich flavor.
- Garlic: Adds fresh garlic flavor as the potatoes bake.
- Chicken Broth: Keeps the centers tender and flavorful.
- Rosemary & Thyme: Add savory herb flavor.
Be sure to check out the full recipe and ingredient list below
How to Make Melting Potatoes
Prepare the Potatoes: Preheat the oven to 400°F. Peel the potatoes and cut them into 1-inch thick rounds.
Season the Potatoes: Melt 4 tablespoons of butter and mix in the rosemary and thyme. Coat the potatoes in the seasoned butter.
Sear the Potatoes: Heat the olive oil in a cast iron skillet. Sear the potatoes for about 4 minutes per side, until golden brown.
Add the Broth and Butter: Pour the chicken broth into the skillet and add the chopped garlic. Top each potato with a piece of the remaining butter.
Bake: Transfer the skillet to the oven and bake for 30 minutes, or until the potatoes are tender inside and golden around the edges.
Tips I Found Helpful 💙
- Cut potatoes evenly so they cook at the same rate.
- Get a good sear before adding the broth for crispy golden edges.
- Use an oven-safe skillet so it can go straight from the stovetop to the oven.
- Don’t skip the broth because it creates that soft, tender center.
Our Favorite
Potato Sides
Questions Readers Ask Most
“Love these potatoes they really do melt in your mouth”
Melting Potatoes
Melting Potatoes are crispy and golden on the outside with buttery, tender centers flavored with garlic, rosemary, and thyme.
Ingredients
- 4 Russet potatoes
- 10 tablespoons butter, divided
- 2 tablespoons olive oil
- 3 cloves garlic, chopped
- 1 cup chicken broth
- 1 teaspoon rosemary
- 1 teaspoon thyme
Instructions
- Preheat the oven to 400°F.
- Peel the potatoes and cut them into 1-inch thick rounds.
- Melt 4 tablespoons of butter and stir in the rosemary and thyme. Toss the potatoes in the seasoned butter.
- Heat the olive oil in an oven-safe cast iron skillet over medium-high heat.
- Sear the potatoes for about 4 minutes per side, or until golden brown.
- Pour the chicken broth into the skillet and add the chopped garlic.
- Divide the remaining butter over the tops of the potatoes.
- Bake for 30 minutes, or until the potatoes are tender in the center and golden around the edges.
Notes
Cut the potato rounds to an even thickness so they cook at the same rate. Searing them well before adding the broth gives them those golden, crispy edges.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 498Total Fat: 36gSaturated Fat: 19gUnsaturated Fat: 17gCholesterol: 78mgSodium: 483mgCarbohydrates: 39gFiber: 5gSugar: 2gProtein: 5g
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