Perfect Roasted Melting Potatoes Recipe

5 / 5 (2 reviews) 2 Comments

roasted melting potatoes recipe

Delicious Melt-in-Your-Mouth Potatoes

These roasted melting potatoes are perfect as a side dish for a special meal – Christmas, Father’s Day, Easter, Sunday dinner, or any other special occasion. They are so delicious! Crispy and buttery on the outside, and melt-in-your-mouth tender and creamy on the inside. Sure to please and impress any potato-lover.

They are excellent served with chicken, beef, pork, or just about anything. Seriously, I am pretty sure that these are the best roasted potatoes I’ve ever had. This is a potato recipe you will want to save!

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melt in your mouth potatoes

Prepping and Cooking the Melting Potatoes Recipe

The prep is simple enough – peel and slice the potatoes. Then toss the slices with the melted butter, thyme, salt, and pepper.

Yukon Gold, a type of yellow potato, are perfect for this recipe because of their creamy texture, but you can try using red potatoes instead if needed.

P.S. It took me a while to try something different than the traditional, but I now prefer my Y peeler!

It is best to use a ceramic baking dish or metal pan, because a glass dish may shatter when you add the broth. However, if you only have a glass dish available, you can try heating up the broth before you add it. Easy enough, right?

melting potatoes recipe

Serving Tips

You should be able to get 6 to 8 servings out of this potato recipe. But honestly, we all want seconds or thirds when these are on the table. So, in my experience, you can also only get 4 servings out of it too. I guess what I’m trying to say is don’t count on leftovers. 😉

FYI – The outsides of the potatoes should probably be browned a little more than pictured below, but I was in a bit of a hurry and they were still delicious. Another FYI, in the United Kingdom these potatoes are known as fondant potatoes.

Melt in your mouth roasted potatoes

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delicious roasted melting potatoes

Perfect Roasted Melting Potatoes Recipe

5 / 5 (2 reviews)
Prep Time: 10 mins | Cook Time: 50 mins
Serves: 6-8

Ingredients

  • 3 pounds Yukon Gold potatoes, peeled
  • 4 tablespoons butter, melted
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups (14 ounces) low-sodium chicken broth
  • 2 garlic cloves, minced

Instructions

  1. Preheat oven to 450 F, with rack in upper middle position.
  2. Cut off just the very end of each potato, so each end is squared. Then cut each potato into about 1-inch thick slices.
  3. In a large bowl, toss the potatoes with the butter, thyme, salt, and pepper. Place potatoes in a single layer in a large ceramic or metal baking dish (don't use a glass dish as it may shatter when adding the broth later).
  4. Roast the potatoes for 20-22 minutes, until bottoms are browning around the edges. Flip each potato slice, then roast another 15 minutes.
  5. Remove pan from oven and flip potatoes again. Add the chicken broth and garlic. Roast once more until the potatoes are tender and sauce has reduced slightly, about 15 minutes.
  6. Serve potatoes with sauce drizzled over top.

Recipe Source: Mel's Kitchen Cafe

Ingredients: Butter, Chicken Broth, Garlic, Pepper, Potatoes, Salt, Thyme
Meal Type: Side Dish, Christmas, Easter, Father's Day, Super Bowl Party, Thanksgiving, Clean Eating, Egg Free, Gluten Free, Meatless
Categories: Vegetables, Oven

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