Melting Roasted Potatoes
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.
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.
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
Ingredients
- 3 pounds Yukon Gold potatoes, peeled
- 4 tablespoons salted butter, melted
- 1 teaspoon dried thyme, or 1 tablespoon fresh
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 1 ½ cups low-sodium chicken broth
- 2 garlic cloves, finely minced
Instructions
- 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.
- 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).
- 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.
- 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.
- Serve the potatoes with the sauce drizzled over the top.
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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)
We really loved these. Different and very flavorful with the garlic chicken broth (used “Better Than Bouillon”- chicken).
I had red potatoes and didn’t peel then. Side for grilled steak/wedge salad and broccoli w/cheese sauce.
So delicious!!! Whenever I make these, my guests are amazed!!!
My Christmas Eve special recipe with a pork roast or beef tenderloin. Always a hit!
Sorry, but I did not like these at all. Followed all the steps exactly but the potatoes were mushy like salty boiled potatoes. Not crispy at all. I will go back to my regular roasted potatoes. I think adding the bouillon is a mistake.
These are about the best potatoes I’ve ever had in my life! The butter and thyme saturate the potatoes so they’re flavorful all the way through. Definitely worth a few extra steps!
Where have these been all my life??? I LOVED them! I did have to cook them longer than called for to get them to brown. Not sure if my oven runs cool or what. Also I love the Better Than Bouillon vegetable stock base- I always use it in place of chicken stock because I prefer the flavor. It adds more of an umami flavor to stuff. I’m sure it’s delicious with chicken stock too but I highly recommend trying that vegetable stock. Anyway, these potatoes will be a standby from now on. Eating the leftovers for breakfast right now and can hardly wait to polish them off at lunch! Thanks, Mel!
Wow. I was expecting these to be good, but I wasn’t expecting them to be *GOOD*
Such a great recipe. And super easy despite all the steps. Minimal effort side dishes are my favorite. This recipe went into my recipe box immediately
These turned out exactly as pictured and described. I will absolutely make these again and again! Family loved it and it went well with the chicken I baked. Thank you!
My husband says I can make these any time. He likes them that much. They are, indeed, crispy on the outside & creamy on the inside. A nice change of pace.
Have you ever tried these with sweet potatoes?
I haven’t, but I bet they’d be yummy!
My husband likes mashed and I prefer baked so when I saw this recipe for another potato option I decided to give it a try. I made exactly as stated using minced garlic from the jar and baked on a metal cookie sheet. The result was yummy! It’s just the two of us so I fried the leftovers in butter/oil combination with onions for another meal…HEAVEN!
I’m so glad you tackled this recipe and provided a great version for us. I’ve seen similar recipes on the Internet, but they called for baking at 500 degrees, and I don’t want to crank up my oven that high. Your recipe is kinder to my oven. Thanks!
Oh my goodness these potatoes are just so ridiculous delicious! They might have to become a Sunday night tradition (though they were also excellent on a Friday!) Once again you’ve knocked it out of the park!
I love potatoes, these are by far my favorite of all times! I bring them for potluck, I make them for Holidays. I am happy bc my husband is more of a mashed potato fan, so all the more for me!
I have made these quite a few times now and they have been a solid hit every time!! Even the picky kids love them! I have only a pyrex pan to use, so I heat the chicken broth a bit in the microwave first so the pan doesn’t break and it seems to work fine!!
Just made these. I used red potatoes and left the skin on but they were still DELICIOUS. Thank you!