Melting Potatoes

Sliced potatoes are enveloped in herbs, butter, garlic, and chicken broth in this melting potatoes recipe. Each bite has an incredibly creamy and tender texture on the inside with a crisp golden-brown crust.

Why this recipe works

Melting potatoes live up to their name and melt right in your mouth. These thick potato rounds are quickly seared in a skillet to give a leg up to their crispy golden exterior, then they are transferred to a baking dish where they’re roasted in a bath of chicken broth, garlic cloves, rosemary sprigs, and pats of butter.

This is where the magic unravels. The potatoes soak up the chicken broth and surrounding ingredients infusing them with flavor and leaving them creamy, caramelized, and ultra-tender. They are called melting potatoes and not just roasted potatoes for exactly that reason!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

POTATOES – Instead of Yukon Gold, you can use red potatoes or even Russet potatoes.

ADDITIONS – If you prefer, you can replace the rosemary with fresh thyme, or any other fresh herb that you like.

How to Make Melting Potatoes

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat oven to 425 F.
2. Rinse potatoes and pat dry. Do not peel.
3. Cut the ends off of the potatoes. You can use the ends in another dish if you like, or discard them.
4. Slice potatoes into thick pieces, about 3/4-inch thick.
5. Melt 1 1/2 tablespoons of the butter in large skillet over medium-high heat. Use a basting brush to spread the melted butter all over the bottom of the skillet.
6. Place sliced potatoes into the skillet, getting as many in as you can.
7. Season to taste the exposed side of the potatoes with garlic salt and cracked black pepper.
8. Cook for 5-7 minutes, until potatoes have a nice brown crust.
9. Turn potatoes over and season to taste the browned side with garlic salt and cracked black pepper. You may not use all of the seasonings.
10. Pour chicken broth into the 13×9 baking dish. Place browned potatoes into the chicken broth.
11. Slightly crush the garlic cloves (I place the flat side of a chef’s knife onto the clove and give it one good whack with the heel of my hand, but you can use anything you like). Place crushed garlic cloves into the broth between potatoes.
12. Slice the remaining butter into enough squares so that you have one pat for each potato slice. Place butter pats on top of each potato.
13. Place a small bunch of rosemary leaves on top of each butter pat.
14. Bake in preheated oven for 10-15 minutes. Turn potatoes over, then bake an additional 10-15 minutes.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Melting potatoes are a fantastic side for just about any meal from easy weeknight meals to fancier dinners for gatherings or holidays. We love serving them alongside roasted salmon, reverse sear ribeye, and chicken francesca.

Pair them with just about any protein from beef, chicken, pork, and seafood. You can also serve them as an appetizer with dip on the side. These versatile potatoes have no limits!

More Potato Recipes

• Au Gratin Potatoes
• Parmesan Potatoes
• Twice Baked Potatoes
• Garlic Roasted Potatoes
• Bacon Three Cheese Potatoes

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Melting Potatoes

The potatoes soak up the chicken broth and surrounding ingredients infusing them with flavor and leaving them creamy, caramelized, and ultra-tender. They are called melting potatoes and not just roasted potatoes for a reason!

5 from 8 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Side Dish

Cuisine: American

Servings: 4 servings

55 minutes mins

Calories: 375

Author: Amanda Davis

Ingredients

• ▢ 3 pounds Yukon gold potatoes
• ▢ 1 ½ cups chicken broth
• ▢ 2 Tablespoons fresh rosemary separated into small leaf bundles
• ▢ cracked black pepper to taste
• ▢ garlic salt to taste
• ▢ 5 cloves garlic whole
• ▢ 4 Tablespoons unsalted butter separated

Things You’ll Need

• ▢
  Large heavy bottomed skillet
• ▢
  13×9 baking dish

Before You Begin

• Instead of Yukon Gold, you can use red potatoes or even Russet potatoes.
• If you prefer, you can replace the rosemary with fresh thyme, or any other fresh herb that you like.
• We prefer not to remove the skin from the potatoes from this recipe, but the choice is up to you. It truly comes down to preference. 
• Store leftovers in an air-tight container kept in the refrigerator for 4-5 days. Reheat on a baking sheet in a 350F oven until warmed through.

Instructions

• Preheat oven to 425 F. Rinse potatoes and pat dry. Do not peel.
• Cut the ends off of the potatoes. You can use the ends in another dish if you like, or discard them.
• Slice potatoes into thick pieces, about 3/4-inch thick.
• Melt 1 1/2 tablespoons of the butter in large skillet over medium-high heat. Use a basting brush to spread the melted butter all over the bottom of the skillet.
• Place sliced potatoes into the skillet, getting as many in as you can.
• Season to taste the exposed side of the potatoes with garlic salt and cracked black pepper.
• Cook for 5-7 minutes, until potatoes have a nice brown crust.
• Turn potatoes over and season to taste the browned side with garlic salt and cracked black pepper. You may not use all of the seasonings.
• Pour chicken broth into the 13×9 baking dish. Place browned potatoes into the chicken broth.
• Slightly crush the garlic cloves (I place the flat side of a chef’s knife onto the clove and give it one good whack with the heel of my hand, but you can use anything you like). Place crushed garlic cloves into the broth between potatoes.
• Slice remaining butter into enough squares so that you have one pat for each potato slice. Place butter pats on top of each potato.
• Place a small bunch of rosemary leaves on top of each butter pat.
• Bake in preheated oven for 10-15 minutes. Turn potatoes over, then bake an additional 10-15 minutes.

Nutrition

Serving: 1serving | Calories: 375cal | Carbohydrates: 61g | Protein: 8g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 350mg | Potassium: 1473mg | Fiber: 8g | Sugar: 3g | Vitamin A: 388IU | Vitamin C: 68mg | Calcium: 58mg | Iron: 3mg

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