Melt-in-Your-Mouth Buttery Roasted Potatoes

It’s kind of an unusual recipe title, I’ll give you that. Melting potatoes? Like, what is that? I’ll tell you (you had to know I would, right?). Melting roasted potatoes are crispy on the outside and creamy on the inside. After punching your way through the golden, buttery outsides, they nearly melt in your mouth with the delicious, soft texture.

Or in other words, they’re divine. Melting. Roasted. Potatoes. Divine.

Melt-in-Your-Mouth Buttery Roasted Potatoes

I served these a month or so ago with that grilled pesto chicken I told you about. (Yum.) But since then, we’ve eaten them with Sunday pot roast (perfected recipe coming up on the blog soon) and this maple glazed pork tenderloin. So delicious. And if you happen to have leftovers, they make the most amazing breakfast hash – just chop ’em up and sauté them the next morning with a few onions and scramble in some eggs, if you’d like, for a hearty, tasty breakfast.

Other than planning for the baking time (just under an hour), these couldn’t be easier and make the most fabulous side dish for just about anything.

One Year Ago: Apple Crumb Pie
Two Years Ago: Sweet Potato Casserole
Three Years Ago: Lasagna Soup

Melting Roasted Potatoes

Yield: Serves 6-8

Melting Roasted Potatoes

Ingredients

  • 3 pounds Yukon Gold potatoes, peeled
  • 4 tablespoons butter, melted
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups low-sodium chicken broth
  • 2 garlic cloves, finely minced

Directions

  1. Preheat the oven to 450 degrees F, making sure one of the oven racks is in the upper-middle position. Square the ends off the potatoes by cutting off the rounded edges (you don't have to chop off a lot, but you want the ends flat) and then cutting the potatoes into about 1-inch thick slices.
  2. In a large bowl, toss the potatoes with the butter, thyme, salt and pepper. Place the potatoes in a single layer in a 9X13-inch ceramic or metal baking dish (don't use glass as it can shatter when adding the chicken broth later).
  3. Roast the potatoes for 20-22 minutes, until the bottoms are browning around the edges. Remove the baking pan from the oven and flip the potatoes with a flat spatula. Return to the oven and roast for another 15 minutes.
  4. Remove the pan from the oven, flip the potatoes again and add the chicken broth and garlic. Roast once more (last time, promise) until the potatoes are tender and the sauce has reduced just slightly, about 15 minutes.
  5. Serve the potatoes with the sauce drizzled over the top.
http://www.melskitchencafe.com/melting-roasted-potatoes/

Recipe Source: slightly adapted from Cook’s Country Dec/Jan 2014 (changed salt and pepper amounts, cut down the butter a bit, decreased baking temp and adjusted time)

66 Responses to Melting Roasted Potatoes

  1. Cyndi B says:

    Why oh why must I be on a low carb diet? These look so good. I will be making these for my hubby and trying to resist. Thanks Mel.

  2. These potatoes look AMAZING. “Melting” just makes them sound so decadent!

  3. Karly says:

    I’ve been dying to make these! Now that you’ve given them the thumbs up, I definitely will! That golden crust on the outside looks amazing!

  4. Traci says:

    Definitely will be making these. You sold me at the world melting!

  5. Misty says:

    I only have glass pans… could I make this in them if I heated the chicken broth first? This looks amazing and I have lots of potatoes.

    • Mel says:

      Misty – I’d love to say yes but without trying it I don’t dare – I really don’t want you to have a pan shatter. You’ll have to try it at your own risk – sorry!

      • Teresa says:

        Misty, I only have glass pans, and it worked. I let the pan cool on the counter for about 5 minutes and added hot chicken broth. No shattered pan!

  6. Melanie says:

    I saw this recipe in Cook’s Country and wanted to try it out, but I don’t have a pan that isn’t glass and that will be okay at such a high temperature. I guess I need to add a new pan to my collection. Any recommendations?

  7. Andrea R says:

    I’m confused about the squaring and slicing of these potatoes. I’m unsure which direction I need to cut

    • Mel says:

      Hi Andrea – you basically just want to cut the two rounded sides off each potato so that you can then cut them into thick round disk-shapes (like a hockey puck) and have each disk flat on either side. Does that make sense?

  8. I KNOW I have never had potatoes like these. Simple too. I am a big potato eater and I like to serve them. Great idea for a new way to fix these. I love Yukon potatoes to boot.

  9. Courtney says:

    Can’t wait to try these!

  10. Char says:

    That title threw me for a loop but Oh my gosh! I HAVE to try these!!
    I love potatoes in any shape or form!

  11. These look amazing! I love a good roasted potato recipe and this looks like one we would really enjoy!

  12. Wilhelmina says:

    Could I make a larger batch in my electric roaster?

  13. These look a lot like these amazing potatoes that my father-in-law always makes with roast beef. I keep meaning to get that recipe because they’re so, so good! I’ll have to try these and see if they’re the same!

  14. Kerry says:

    Making these! What do you do with leftover melted butter? Pour over taters?

    • Mel says:

      There shouldn’t be any leftover butter – it should all get mixed in with the potatoes before roasting. But the sauce can be drizzled over the potatoes at the end.

  15. Stacie D. says:

    Can’t wait to try these! Looking forward to the pot roast too!!

  16. sara says:

    WOW! These look amazing. Definitely need to give them a try!

  17. These look great Mel! I love the fact that you’ve roasted them as I normally see them cooked on the stove in butter for a while!

  18. Cammee says:

    I have a 50 lb bag of Yukon Gold potatoes I bought for a fundraiser, let’s get melting and roasting!

    To those of you with glass pans. I’ve had one of mine shatter and it’s not fun. It’s more of an explosion than a shatter. You can get an inexpensive stone wear pan at Walmart, even. It’s not worth the risk! I dont even own a glass one anymore after that experience.

  19. Kathie says:

    Holy Potato Awesomeness, Batman!! I made these for dinner last night and the were delicious!! Two things I would do different next time, though, would be pat the tater rounds dry before tossing with the melted butter mixture because it turned into a cooled gray glop that I had to schmear on after scraping the bowl. All that goodness melted and tasted just fine, though. And, I will use my sheet pan with lower edges and double the recipe, I used a metal 9×13 and the sides were too high, the middle rounds did not get enough brown crust. No leftovers, which in my household means it’s a keeper-thank you!

  20. Holly says:

    I made these last night, and they were amazing! We are not a potato family, but I happened to have them on hand. It really made my rotisserie chicken dinner nice! Thanks!

  21. Patty says:

    Is a stoneware pan the same as ceramic?

  22. Stacie D. says:

    Hey Mel,
    I’m planning to try these tomorrow with the maple glazed pork tenderloin per your suggestion. I am wondering if you have suggestions regarding roasting time and temps. The recipes call for different temps and I’d like to have everything ready at the same time. Thanks!

    • Mel says:

      Hi Stacie – this may be too late (sorry) but the potatoes really need the high roasting temp to caramelize and get beautiful and golden so I’d probably suggest roasting the potatoes first, taking them out and covering them while the pork cooks, then pop the potatoes in while the pork rests for 5-10 minutes and they should heat up perfectly to serve.

      • Stacie D. says:

        Thanks for always coming through for me, Mel! I appreciate your quick response which I received in time. Dinner turned out wonderfully thanks to you! I especially loved these potatoes!!

      • Jessica says:

        I love how responsive you are! I had the same question tonight and just knew you’d probably already answered it in the comments at some point!

  23. Selam says:

    This looks like another divine recipe! I can’t wait to try it out.

  24. Shannon says:

    Maybe this is a dumb question, but would other potatoes work like russet or red potatoes? I don’t have any yukon gold (though I love them too) and want it to be delicious and turn out right. Go for it or wait ’til I have the yukon golds???

    • Mel says:

      You could definitely try it with other potatoes; I think it stands a good chance of working although Yukon golds tend to have a slightly creamier texture which helps the melt-in-your-mouth aspect.

  25. Candice says:

    Oh my gosh! Absolutely delicious. I’m always looking for new ways to make my favorite food (spuds rule!) and this was spectacular. The fam devoured them and after one bite it’s easy to taste why they are called melting potatoes! Mel, thanks for another awesome recipe that is going in my recipe binder to be made over and over again!

  26. Teresa says:

    I love potatoes so much. I made these for Sunday dinner, and they are as divine as you promised! My husband said that these potatoes “taste like something he’d eat at a fancy restaurant!” My new favorite potato recipe. Thank you! Oh, I used a glass pan, and it worked. I heated the chicken broth before adding it to the pan and let the pan cool about 5 minutes before adding it. No problem at all!

  27. Meghan says:

    I love the title/name for these potatoes makes it sound divine!

  28. Holly W says:

    I made these for dinner tonight to go with a rotisserie chicken from Costco. I used a large, rimmed, metal baking sheet and it worked perfectly. The potatoes were wonderful – both flavor and texture were just yummy. Thank you for this new spin on potatoes. They are a perfect side dish for an event meal (like Valentine’s for example) because they look so fancy and taste so good but are easy to prepare. Loved them!

  29. Jessica S. says:

    I love potatoes but my husband isn’t really a fan so I’m always searching for new recipes in the hope that he’ll actually enjoy a potato dish. After years of searching we finally have a winner! I made these last night and he said they were really good and that I should make them more often!! Yay!

  30. Ruth ann says:

    IF YOU MUST use glass, avoid the ‘explosion’ by simply pouring your broth into a measuring cup and microwaving till very hot before adding to the baking dish. You’ll avoid the extreme temp change that causes the glass to break

  31. Kim in MD says:

    Yum! Potatoes are often on the menu in my house. CC, CI, ATK and MKC recipes are always perfect and foolproof, so I know these will be delicious!

  32. Julie says:

    Can you please tell me if Yukon Gold are a waxy or floury potato. They aren’t available in Australia and I need to substitute. Maybe Dutch Cream or King Edward (both floury)
    Thanks

  33. Julie says:

    I made these last night for company. The potatoes tasted good but mine were very dark brown, looked almost burnt. Your picture they are white with a golden top and bottom. Mine looked that way at first, but I think adding the broth made them darken up so much that I was afraid I had over cooked them. Any thing I could do different to make them look more appetizing?

  34. Elizabeth Mulder says:

    I made these for my potato dish at Thanksgiving, and they were excellent! They tasted as good as they look/sound. Thanks so much for the great recipe!

  35. Trisha T says:

    I made these tonight, and they were absolutely melting in my mouth! One of my son’s, who only likes potatoes that are mashed, had 3 helpings. So, THANK YOU again for a great hit! I’ve litterally made a “cook book” from your recipes. Thank you for continuing to share your talents with the world!

  36. Linder says:

    made these and they came out great!

  37. MarkB says:

    It’s called a FONDANT POTATO.
    been a french/euro recipe for a few hundred years.
    Doesn’t any one know anything anymore.
    Classic cuisine.

    Go read a cook book. Julia child perhaps or Jacques Pepin.

  38. Candice says:

    Thanks MarkB for the worthless and snobbish comment. Not sure why you’re on Mel’s site when you should probably be spending your time studying the history of FRENCH/EURO cuisine and reading your favorite cookbook authors. I don’t think you get the point of this site, and therefore it’s probably not for you.

  39. Cordelia says:

    I LOVE your recipes!! Many thanks. I also enjoy seeing what you sent to us the last three years…..it reminds me that I forgot to try one of them!

  40. Dana says:

    I also only have glass dishes. Can I use a cast iron skillet?

  41. Julia says:

    these were so good! I just used cake pans since we don’t have a ceramic 9 by 13 pan.

  42. Julia says:

    they are also on my blog. yay!

  43. Christin F says:

    I am just wondering…anytime you say to use minced garlic, do you mince it by cutting with a knife or do you put it through a garlic press? I have never owned a garlic press before and I’m not sure if that would work, but sometimes I feel I don’t get the garlic pieces small enough with a knife. I was wondering if a garlic press would be much faster and easier?

    • Mel says:

      Hi Christin – yes, I’m usually referring to pressing the garlic through a garlic press to get those finely minced garlic pieces although you could certainly do the same with a knife (although I’m not talented or patient enough to get the pieces small like it does in a press).

  44. Emelie says:

    My friends and I finally got together after many years apart for a pot luck dinner. My friend made these and now I can’t get enough! So good!!

  45. Ellen Renee says:

    Made these this weekend….yum! I was feeling lazy and didn’t peel the potatoes…worked just fine.

  46. Melissa says:

    I just made these for dinner and they were AMAZING. Probably one of the best ways I’ve ever made potatoes, outside of mashed potatoes. The texture was absolutely spot on; loved the carmelized crunch on the outside and the creamy insides. And the sauce was just amazing yet healthy. I only changed the spices and did parsley and paprika, because we prefer those. But seriously what a great recipe. Thanks so very much!!!

  47. Natasha says:

    These were fantastic! They are tasty enough for company and easy enough to prepare for anytime. Thanks Mel!

    • Mel's Kitchen Cafe Admin says:

      Natasha – Mel doesn’t have access to internet right now so I’m helping her out with comments for the next few days. She will be happy to hear you loved these! Thanks for reporting back.

  48. Amy says:

    Could you make these half way then finish them later? like do the chicken broth part later?

  49. Vali says:

    This combination looks delicious. I would love to try it sometimes.

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