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 one final time and then pour the chicken broth over the top. Place bake in the oven to cook for 12-15 minutes.
- Remove from oven and serve.
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.
Never miss a Mildly Meandering recipe
Facebook / Instagram / Pinterest
Check out the web story for this recipe by clicking HERE.
Kylee from Kylee Cooks
Wednesday 26th of December 2018
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!!
Keara
Friday 19th of October 2018
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
Sunday 28th of October 2018
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.
Rezel Kealoha
Monday 12th of March 2018
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!
Sara
Monday 12th of March 2018
I can't wait to try these as a side this week! Enjoy your vacation!!
Jordan
Monday 12th of March 2018
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!