Mildly Meandering

Melting Potatoes

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Melting Potatoes – An incredible side dish packed with flavor that will melt in your mouth! Yukon gold potatoes sliced and baked in a blend of seasonings, butter, and broth. Tender on the inside, crispy on the outside.

Melting Potatoes

Melting Potatoes

I can’t begin to describe how awesome these melting potatoes really are! Now I am a big fan of just about anything potato related but hands down, this has been my favorite potato recipe I have tried making by far.  The potatoes come out so flavorful and amazing that this is going to be your new favorite potato recipe.

Haven’t heard of melting potatoes before? Neither had I until I first made this recipe a year and a half ago and fell in love with it.  They are calling melting potatoes because they just melt in your mouth! Melting potatoes are wonderfully tender inside and super crispy on the outside.  I love how flavorful they are, soaking them in the chicken broth at the end really takes them to the next level.

I have never had a side dish disappear as quickly as melting potatoes do when I make them.  Sometimes I made a double batch so that I have some of leftovers the next day.  When I do that, I heat the leftovers in a pan with a bit more butter and a small splash of chicken broth just to make them crispy again and re-hydrate the potatoes a bit.

Tips on melting potatoes recipe

  • Want to make this dish vegetarian? Sub the chicken broth for vegetable broth.
  • You can use other types of potatoes in this recipe such as russet potatoes.  I chose yukon golds because I love the creamy flavor that those have naturally.

Melting Potatoes Recipe

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Potato Side Dish

Yield: 4 servings

Melting Potatoes

Melting Potatoes

Melting Potatoes - An incredible side dish packed with flavor that will melt in your mouth! Yukon gold potatoes sliced and baked in a blend of seasonings, butter, and broth. Tender on the inside, crispy on the outside.

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 2 lbs yukon gold potatoes, peeled and sliced 1/4" thick
  • 1/4 cup butter, melted
  • 1 tsp thyme
  • 1 tsp dill
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 3 garlic cloves, minced
  • 1 cup chicken broth (or vegetable broth)

Instructions

  1. Preheat oven to 500 degrees.
  2. In a large mixing bowl, combine sliced potatoes, melted butter, thyme, dill, salt, pepper, and minced garlic. Mix until well combined. 
  3. Transfer to a baking sheet in a single layer. Place in oven and bake for 10-15 minutes before flipping the potatoes and baking for another 10-15 minutes. Flip the potatoes again and pour in the chicken broth. 
  4. Bake 12-15 more minutes.

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Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 320Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 32mgSodium: 636mgCarbohydrates: 49gFiber: 5gSugar: 3gProtein: 6g

This nutritional information can vary depending on the specific products you choose so this is a general guess of the correct nutritional information based on the products I used. Please keep that in mind when making the recipe.

© madi
Cuisine: American / Category: Side Dish

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Melting Potatoes - An incredible side dish packed with flavor that will melt in your mouth! Yukon gold potatoes sliced and baked in a blend of seasonings, butter, and broth. Tender on the inside, crispy on the outside. Melting Potato Recipe | Potato Recipe | Side Dish Recipe #potato #easyrecipe #recipe #sidedish #melting #potatoes

Reader Interactions

Comments

  5. Denise

    I will certainly be trying these! That is the perfect name … melting potatoes. I had the best potatoes in Liverpool a long time ago and this sounds very similar to that so I can’t wait to try it. They were crispy and they just “melted” in your mouth.

  10. Amanda Mason

    This recipe is right up my alley! I love dill with potatoes! I’m literally printing this one off right now! I get tired of all the same side dishes so I know I will love this one! Can’t wait to try this!!

  12. Amy Nash

    Melting potatoes are so, so good. And you got that crispy texture just perfect in these pictures – it’s my very favorite part! They are so simple but man, when done right, they are seriously heaven!

  13. Jordan

    I would NEVER think to pour broth over potatoes after roasting. It looks like that takes the texture to the next level. I will definitely be trying this ASAP. Casually drooling on my keyboard over here!

  16. Keara

    Is 1/4″ slices correct? I don’t see how they would survive 32-45 minutes in a 500 degree oven. At the very least I wouldn’t think they’d have much of a creamy middle left.

    • madi

      I also had that same concern when I made them but because of how much liquid you add into them and the fact you flip them twice, it keeps them moist and flavorful.

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