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.

Melting Potatoes

Melting Potatoes

So I bought a 5 lbs bag of potatoes for an upcoming recipe and then realized I didn’t have a mandolin.  Trying to slice potatoes as thin as I need for the potato stack recipe I had planned to make would have been way too much work so I changed gears and decided to push it off but… now I have 5 lbs of potatoes I have to finish in 4 days before I go on vacation so I have been making as many recipes as a I can with potatoes! First up are these melting potatoes and this might have been the fastest I’ve seen anything devoured at my house, there weren’t even any leftover!

They are calling melting potatoes because they 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.

Tips on melting potatoes recipe

  • Want to make this dish vegetarian? Sub the chicken broth for vegetable broth.
  • Other variations of potatoes work too such as russet or red potatoes.

Looking for more side dish recipes? Check out my Garlic Butter Carrots, 30 Minute Dinner Rolls, and Parmesan Pesto Breadsticks!

Easy Potato Recipe

Yield: 4

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


  • 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


  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.  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.

Potato Side Dish

Looking for more potato recipes?

Make sure to check out these recipes from other bloggers:

Crock Pot Cheesy Bacon Potatoes from Seduction in the Kitchen

Parsley Garlic Mashed Potatoes from Platter Talk

Au Gratin Potatoes from A Kitchen Hoor’s Adventure

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  • Reply
    Dana DeVolk
    December 21, 2017 at 10:41 am

    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!

  • Reply
    Marisa Franca @ All Our Way
    December 21, 2017 at 10:49 am

    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.

  • Reply
    February 11, 2018 at 2:46 pm

    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

    • Reply
      February 14, 2018 at 8:31 am

      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!

  • Reply
    March 7, 2018 at 12:09 pm

    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.

  • Reply
    March 7, 2018 at 1:53 pm

    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.

  • Reply
    March 8, 2018 at 12:00 pm

    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 ;).

  • Reply
    Dominique | Perchance to Cook
    March 8, 2018 at 5:10 pm

    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

  • Reply
    March 8, 2018 at 9:10 pm

    Crispy on the outside and melty on the inside?! Sign me up! These are such an excellent and versatile side dish!

  • Reply
    Cathleen @ A Taste of Madness
    March 10, 2018 at 9:50 am

    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!

  • Reply
    Amanda Mason
    March 11, 2018 at 1:20 pm

    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!!

  • Reply
    Katie Crenshaw | A Fork's Tale
    March 11, 2018 at 8:16 pm

    I have a weakness for potatoes. This recipe looks lovely. It is the perfect side dish on any occasion.

  • Reply
    Amy Nash
    March 12, 2018 at 1:22 am

    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!

  • Reply
    March 12, 2018 at 12:25 pm

    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!

  • Reply
    March 12, 2018 at 11:01 pm

    I can’t wait to try these as a side this week! Enjoy your vacation!!

  • Reply
    Rezel Kealoha
    March 12, 2018 at 11:40 pm

    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!

  • Reply
    October 19, 2018 at 2:35 pm

    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.

    • Reply
      October 28, 2018 at 3:36 pm

      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.

  • Reply
    Kylee from Kylee Cooks
    December 26, 2018 at 9:39 am

    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!!

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