These melting potatoes quite literally melt in your mouth!
Crispy on the outside and creamy on the inside, they have the most heavenly texture. And don’t even get me started on the flavor.
I’ve made them twice this week already, and I’m making them again tonight.
I’m telling you, these spuds are so good, they’ll steal the show!
Why You’ll Love These Melting Potatoes
Gourmet Made Easy: Easy to make yet incredibly delicious, this dish elevates the humble potato to new heights.
Crowd-Pleaser: With their melt-in-your-mouth texture and irresistible flavor, these melting potatoes are sure to impress.
Versatile Side: From roasted meats to grilled fish, these golden beauties pair well with virtually any meal.
Ingredients
- Yukon Gold Potatoes: The perfect spud for the job! Their starchy texture creates a dreamy creamy, buttery center and crispy exterior.
- Unsalted Butter: I use a whole stick. Don’t be shy! A generous amount is the secret to developing a rich, luxurious flavor.
- Extra Virgin Olive Oil: Just a splash so the potatoes crisp up nicely in the oven.
- Fresh Thyme: The earthy, slightly minty aroma complements the potatoes beautifully. If you don’t have fresh, dried thyme works, too.
- Dried Basil and Dried Parsley: To elevate the flavor. Other dried herbs like rosemary or oregano work as well.
- Kosher Salt and Black Pepper: The essential seasoning duo enhances the flavor.
- Low-Sodium Chicken Broth: The secret ingredient takes these spuds to the next level! The potatoes absorb the broth as they roast, infusing them with flavor and ensuring a melt-in-your-mouth texture.
- Garlic: Whole and smashed. As it roasts, it develops a sweet flavor and tender texture. The ideal accompaniment for melting potatoes!
How to Make Melting Potatoes
Once you try these spuds, you’ll never want potatoes any other way. Just follow these simple steps.
1. Preheat. Preheat the oven to 450°F.
2. Combine. Mix the melted butter, olive oil, thyme, basil, parsley, salt, and pepper in a bowl. Add the sliced potatoes and toss.
3. Arrange and cook. Arrange the potatoes in a cast iron skillet. Cook the potatoes over medium-high heat for 5-8 minutes. Flip.
4. Add the smashed garlic cloves to the pan. Pour in the chicken broth. Add the rest of the butter.
5. Roast for 15 minutes. Flip the potatoes, baste, and roast for another 15-20 minutes.
6. Spoon the remaining buttery juices over the potatoes. Garnish with fresh herbs. Serve hot.
Tips for the Best Melting Potatoes
These spuds are so easy to make, no matter your skill level. But before you start, I have a few tips to ensure they turn out great.
- Keep things even. Cut the potatoes into uniform 1-inch thick rounds so they cook evenly.
- Switch up the Yukons. If you can’t find Yukon Golds, use other yellow-fleshed potatoes like Yellow Finn, Inca Gold, or Butterball. Russets also work well.
- Ditch the salt. Use unsalted butter so you can control the saltiness.
- Go vegetarian. For a vegetarian version, replace the chicken broth with vegetable broth. Be sure to use low sodium and salt to taste.
- Have fun with herbs. Fresh thyme is ideal, but you can use dried. Experiment with other herbs like rosemary, sage, or oregano.
- Boost the flavor. Add grated Parmesan in the last few minutes of roasting. Use duck fat or bacon grease instead of butter. Or add lemon zest to the broth.
- Make them a feast. Serve alongside roast chicken, steak, pork chops, or fish. Round out the meal with a crisp green salad or roasted vegetables.
How to Store
These potatoes are best piping hot out of the oven. But I have to say, those leftovers are pretty irresistible.
To Store: Place cooled leftovers in an air-tight container and refrigerate for up to 3-4 days.
To Freeze: Place cooled leftovers in a freezer-safe container or bag, removing as much air as possible. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
To Reheat: Preheat the oven to 350°F. Place the potatoes in a baking dish, adding a splash of broth or water. Cover with foil and heat for 10-15 minutes or until warmed through.
Melting Potatoes
6
servings15
minutes45
minutes324
kcalThese melting potatoes are an absolute dream come true! With fresh herbs like basil and thyme, they’re a delicious accompaniment to any meal.
Ingredients
2 1/2 pounds Yukon Gold potatoes, peeled and sliced into 1-inch thick rounds
1/2 cup (1 stick) unsalted butter, melted and divided
2 tablespoons extra virgin olive oil
1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
1 teaspoon dried basil
1 teaspoon dried parsley
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 cup low-sodium chicken broth
4-6 cloves garlic, peeled and smashed
Fresh parsley or thyme, chopped (for garnish, optional)
Instructions
- Preheat the oven to 450°F.
- In a large bowl, combine the melted butter, olive oil, thyme, basil, parsley, salt, and pepper. Add the sliced potatoes and toss until they are evenly coated.
- Arrange the potatoes in a single layer in a large cast iron skillet.
- Place the skillet over medium-high heat. Cook the potatoes undisturbed for 5-8 minutes until they develop a golden brown crust on the bottom.
- Flip the potatoes, then add the smashed garlic cloves to the pan. Pour in the chicken broth and add the remaining butter on top of the potatoes.
- Transfer the skillet to the preheated oven and roast for 15 minutes. Flip the potatoes again, baste with the pan juices, and continue roasting for another 15-20 minutes until the potatoes are tender and most of the broth has been absorbed.
- Remove from the oven. Spoon the remaining buttery juices over the potatoes. Garnish with fresh chopped parsley or thyme if desired. Serve hot.
I am looking for recipes that have low sodium had two heart attacks and on trying to find healthy, low sodium meals. Could you please help me?
Hi, Kelly!
I’m so sorry to hear about your heart attacks. Here are some recipes you may enjoy:
10 Easy Low-Sodium Recipes
25 Low-Sodium Chicken Recipes
Some of these low-cholesterol meals would also be low-sodium.
Hopefully, we’ll have even more for you soon. 🙂
melting potatoes were so good. Thank you Kim. I left out the oil as I felt it had enough oil with the butter. My hubby loved it
I’m so glad you posted this! I’ve been wanting to make these and just haven’t done it yet. This was the push I needed. <3
In the ingredient listing it states, “1⁄2 cup (1 stick) unsalted butter, melted and divided” and in the instruction section it lists the butter in two places but does not specify quantities. Please advise.