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
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.
Can’t get enough of this melting potatoes recipe? Try these other recipes!
- Melting Sweet Potatoes – Baked sweet potatoes topped with a maple cinnamon pecan glaze.
- Mediterranean Scalloped Potatoes – Thinly sliced potatoes layered with white cheddar cheese and mediterranean spices.
- Parmesan Au Gratin Potato Stacks – Yukon gold potatoes layered with a garlic cream sauce, parmesan, and asiago cheese and baked in a muffin tin.
- Roasted Parmesan Potatoes – Potatoes coated in parmesan and spices and then baked on a sheet pan.
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.
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
- Preheat oven to 500 degrees.
- In a large mixing bowl, combine sliced potatoes, melted butter, thyme, dill, salt, pepper, and minced garlic. Mix until well combined.
- 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.
- Bake 12-15 more minutes.
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Nutrition Information:
Yield:
4Serving Size:
1Amount 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.
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Dana DeVolk
Wow, these look so so good. I have been wanting to try this style of potato for a while now, but I didn’t know how. Your recipe looks so easy, I’ll have to finally try them out!
Marisa Franca @ All Our Way
My tummy is growling just looking at the potatoes. We are potato lovers and when they have a crunchy skin — wow we don’t need anything else. Will be trying this.
Renee
Can I omit butter or what can be used in place of (I don’t not cook with butter/oils) And I will also be substituting veggie broth instead of chicken broth
madi
I would suggest using olive oil and veggie broth should be fine, I’ve used it before when I remade the recipe and it tasted just as great!
Michelle
Oh my these look so good. Yukon gold are my favorite kind of potato. This recipe has everything I love in it. Definitely a keeper and a wonderful indulging side dish.
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.
Kat
I’m adding these to my Easter menu right now. Those perfectly golden potatoes look delicious! I might even have to do a trial run this weekend ;).
Dominique | Perchance to Cook
UMMM YES PLEASE! These potatoes look and sound melt-in-your-mouth amazing. I added it to my list of recipes to share on my facebook group because this needs to be shared! NOM
Jenni
Crispy on the outside and melty on the inside?! Sign me up! These are such an excellent and versatile side dish!
Cathleen @ A Taste of Madness
These potatoes look so good!
Also, I just used up the last of my potatoes because I am going on holiday today as well! Hope you enjoy your vacation!
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!!
Katie Crenshaw | A Fork's Tale
I have a weakness for potatoes. This recipe looks lovely. It is the perfect side dish on any occasion.
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!
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!
Sara
I can’t wait to try these as a side this week! Enjoy your vacation!!
Rezel Kealoha
I love anything that is crispy potato. Just leave me with bags and bags of potatoes and I will be the happiest person on earth. I love this recipe. I can’t wait to make it!
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.
Kylee from Kylee Cooks
I made these yesterday for my family. They were a MASSIVE hit. Super easy, and smelled incredible. Tasted even better. We all loved them and the instructions were spot on!!