This recipe for Melting Potatoes turns out a method of cooking potatoes that are so light and tender that they melt in your mouth.
The method for roasting these potatoes is brilliant. It turns out a totally delicious potato, and you’re going to love serving these as a side dish to your roasted chicken, pan-fried steak or pork tenderloin. Olive oil and butter are infused into the potato slices during the roasting process. In the end, a final roasting in chicken broth really bring out the tenderness and melting consistency.
Ingredients Needed:
- Yukon Gold potatoes
- salted butter
- extra virgin olive oil
- fresh thyme and fresh rosemary
- salt and freshly ground black pepper
- low sodium chicken or vegetable broth
- garlic
How to make Melting Potatoes:
The complete, printable recipe is at the end of this post.
- Preheat the oven to 450℉.
- In a large bowl, toss the potatoes with the butter and olive oil, thyme, rosemary, salt and pepper. Arrange the potatoes in the bottom of a 9×13-inch pan (in a single layer). Roast, flipping once, until browned (about 30 minutes). Add the broth and garlic cloves to the pan. Roast until most of the broth is absorbed and the potatoes are very tender, about 15 minutes more. Serve hot with juices drizzled over.
Recipe Tip
Use good quality butter for this recipe! It will make a difference.
What I Love About This Recipe:
- They are melt-in-your-mouth delicious!
- The recipe doesn’t make a ton, which is great for not having a ton of leftovers.
- These potatoes turn out to be so different than other potato recipes.
Favorite Potato Recipes:
Melting Potatoes
These potatoes are crunchy on the outside and super creamy on the inside.
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and sliced into 1-inch pieces
- 3 tablespoons salted butter, melted
- 1 tablespoon extra virgin olive oil
- 2 teaspoons chopped fresh thyme
- 2 teaspoons chopped fresh rosemary
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 cup low-sodium chicken or vegetable broth
- 5 medium garlic cloves, smashed
Instructions
- Preheat the oven to 450℉.
- In a large bowl, toss the potatoes with the butter and olive oil, thyme, rosemary, salt and pepper. Arrange the potatoes in the bottom of a 9×13-inch pan (in a single layer). Roast, flipping once, until browned (about 30 minutes). Add the broth and garlic cloves to the pan. Roast until most of the broth is absorbed and the potatoes are very tender, about 15 minutes more. Serve hot with juices drizzled over.
Nutrition
Serving: 1serving, Calories: 198kcal, Carbohydrates: 28g, Protein: 4g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 15mg, Sodium: 357mg, Potassium: 689mg, Fiber: 4g, Sugar: 1g, Vitamin A: 212IU, Vitamin C: 32mg, Calcium: 30mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
