These potatoes are like little bites of heaven, perfect to enjoy with any meal you can imagine. Covered in butter, garlic, and fresh herbs, they’re delicious with everything from everyday dinners to special date nights. Serve them up with baked chicken, a fancy steak, or even alongside burgers to make your meals extra special.
Melting potatoes are a simpler version of fondant potatoes, a French technique where thick potato rounds are browned in butter, then roasted in the oven with stock and more butter. While melting potatoes are usually made on a sheet pan, we opted for a two-step method for extra crispy outsides and tender insides.
For these potatoes, choose non-starchy varieties like Yukon Golds for that creamy texture inside. We peeled ours, but you can try them unpeeled for extra texture and nutrients. If you can’t find Yukons, waxy potatoes like new potatoes or fingerlings work well too. And if you only have russets, those will do (just peel and clean them thoroughly).
While chicken broth is traditional, you can easily make a vegetarian version by using vegetable broth. Leftovers? Pop them in the fridge in an airtight container—they’ll stay good for up to 3 days. Just reheat in the oven when you’re ready to enjoy them again.
Melting Potatoes
Ingredients
- 2 pounds Yukon Gold potatoes peeled and sliced into 1-inch pieces
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 cup low-sodium chicken broth
- 3 cloves garlic finely chopped
- 1 tablespoon fresh rosemary chopped (plus extra for serving)
- 1 teaspoon fresh thyme chopped (plus extra for serving)
Instructions
- Step 1: Preheat your oven to 425°F. Season the potatoes with salt and pepper in a medium bowl, tossing to coat.
- Step 2: In a large ovenproof skillet over medium-high heat, melt the butter and oil until bubbling. Add the potatoes and cook until golden brown, about 3 to 5 minutes on each side. Stir in the broth, garlic, rosemary, and thyme.
- Step 3: Transfer the skillet to the oven and bake until the potatoes are tender and the liquid reduces slightly, about 20 to 25 minutes.
- Step 4: Plate the potatoes, drizzle with the pan juices, and sprinkle with extra rosemary and thyme if desired. Enjoy!