Melting potatoes are one of the easiest, most delicious ways to get a lot of bang for your buck for a quick side dish. The oven does the majority of the work for you, all you have to do is flip them a couple of times. That tiny bit of effort is rewarded with the most perfectly roasted potato dish to ever grace your dinner table. I love serving these with this Beef Tenderloin Roast for special occasions.
This is the best of both worlds as far as potatoes go. The outside is golden and incredibly crispy, while the inside remains tender and fluffy.
This recipe for Melting Potatoes is sponsored by my friends at Idaho Potato. I am so pleased to work with them. As always, all opinions, recipe and photos are my own. Thank you for supporting the brands that support Pook’s Pantry.
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I grew up in meat and potatoes land, otherwise known as the Midwest. I am a potato lover for life, so when I discovered “melting potatoes” sometime last year, I was obviously interested in eating them immediately.
My apologies that it took me this long to get the recipe to you. You can thank my friends at Idaho Potato for the nudge to get cracking on it. I hope you’ll agree that it was worth the wait.
Melting potatoes with herbs
Awhile ago, I asked the Facebook group what they wanted to see more of on the blog. Many of you requested easy side dish recipes. These potatoes fit the bill perfectly. They are easy, mostly hands off, full of nutrients and they are naturally gluten-free. The herbs really kick up the flavor too.
Fun fact: Did you know that potatoes have more potassium per serving than a banana? Amazing, right? Everyone always thinks of bananas as the “potassium go-to”, now you can eat a potato. They also contain Vitamin C (a third of your daily needs), Vitamin B6 and fiber. This is a side that will please everyone, even picky eaters, and you can feel good about serving them to the people you love.
What are MELTING POTATOES?
Melting potatoes are taking over Pinterest and the possibly the internet. I’m not really sure where the name came from, but my best guess would be because of the way these potatoes practically melt in your mouth. The outside is super crispy, while the inside remains incredibly fluffy and light.
In my head, I compare it to crème brûlée. That top layer of burnt sugar shatters and gives way to a luscious, creamy custard. Same deal with these potatoes, minus the sweetness.
While all potatoes are fantastic, they each have their own space to shine. Russets are good for baking, waxy potatoes are good for potato salad and Yukon Golds are the king of Melting Potatoes. That delicious yellow-hued flesh makes these potatoes the perfect choice for this preparation.
Melting potatoes recipe
To make this recipe, you’ll need the following:
- Yukon Gold potatoes
- unsalted butter (or oil to keep it vegan)
- chicken or vegetable broth
- salt and pepper
- fresh and dried herbs
- a sheet pan
- a flexible spatula
- a medium sized mixing bowl
As with every recipe, read all the way through it before you begin. Make sure you have your ingredients and equipment ready to go. This recipe isn’t difficult at all, but you don’t want to discover after having the potatoes in the oven for 30 minutes that you forgot the chicken broth.
This recipe is perfect for Sunday dinners, holiday dinners or even weeknights. It is honestly one of my favorite potato recipes and I hope it’ll be one of your favorites, too.
I usually put these at the end, but I really wanted to make sure you saw this. Before we get to the recipe, let me suggest two pieces of equipment for this: A heavy sheet pan and a fish spatula Why? I know I’m not the only person who has that one sheet pan that always warps in the oven making a loud pop and scaring all the neighborhood dogs. I highly recommend a heavier sheet pan for this because the oven is going to be VERY hot.
Next, the fish spatula. But, it’s for fish, right? Well, it is for everything actually. It is the best spatula you’ll ever own and you’ll wonder why you never bought one before. What makes this thing so magical? It’s thin and flexible, which means you can get under those potatoes to turn them without leaving the crispy bottom stuck to the sheet pan.
What can I serve with these spuds?
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MORE POTATO RECIPES:
- Breakfast Casserole
- Hash Brown Crust Pizza
- Crispy, Cheesy Hash Browns
- Oven Roasted Potatoes with Honey Mustard Pecan Dressing
- Roasted Fingerlings with Shishito Peppers
- 2 ½ pounds Yukon Gold Idaho Potatoes, peeled
- 5 tablespoons unsalted butter, melted (or oil to keep it vegan)
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 cup vegetable broth, or chicken broth
- 6 cloves garlic, smashed (or more if you really like garlic!)
- ¼ cup parsley, chopped
- ¼ cup scallions, thinly sliced
- Preheat oven to 500°F (475°F for convection). In a medium bowl, combine melted butter, dried herbs, salt and pepper.
- Slice potatoes into 1-inch rounds and toss in butter mixture. Lay potatoes on a metal baking sheet in a single layer and roast for 15 minutes.
- Flip over, using a flexible (fish) spatula and return to oven for another 15 minutes.
- Carefully pour broth onto sheet pan and add smashed garlic. Roast for an additional 10 – 15 minutes to allow most of the stock to get absorbed and to get the tops super crispy. Sprinkle with fresh herbs and serve.
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Amount Per Serving: Calories: 301 Total Fat: 10g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 26mg Sodium: 1348mg Carbohydrates: 49g Net Carbohydrates: 0g Fiber: 5g Sugar: 3g Sugar Alcohols: 0g Protein: 6g