Melting potatoes recipe

4.52 from 50 votes

This melting potatoes recipe is one of the easiest, most delicious ways to prepare potatoes. Perfect for your holiday table, but easy enough for weeknight supper.

Prep Time10

Cook Time45

Total Time55

Course: Side Dishes

Cuisine: American

Servings: servings

Calories: 305kcal

Author: Cheryl Bennett

Ingredients

2 ½ pounds Yukon Gold Idaho Potatoes peeled
4 tablespoons unsalted butter melted
1 tablespoon neutral oil canola, vegetable, grapeseed
1 tablespoon fresh rosemary finely chopped (or 1 1/2 tsp. dried)
1 teaspoon dried thyme
1 tablespoon salt I use Diamond Crystal kosher salt, if you use Morton's salt or table salt, reduce amount to 1 1/2 tsp.
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 (optional)
¼ cup scallions thinly sliced (optional)

Instructions

Preheat oven to 500°F (475°F for convection).
In a medium bowl, combine melted butter, oil, rosemary, dried thyme, salt and pepper.
Slice potatoes into 3/4" - 1" (about 2cm) rounds and toss in butter mixture. Lay potatoes on a metal baking sheet in a single layer and roast for 15 - 20 minutes.
Flip over, using a flexible (fish) spatula and return to oven for another 15 minutes.
Flip over again, then carefully pour broth onto sheet pan and add smashed garlic, making sure to coat the garlic in the butter/stock mixture.
Roast for an additional 10 – 15 minutes to get the tops super crispy. Most of the stock should be absorbed. Sprinkle with fresh herbs, if desired, and drizzle with remaining stock from the pan.

Video

Notes

To make the recipe vegan, use non-dairy butter.

*When adding the stock to the pan, carefully pour away from your body, the pan will be very hot and it will sizzle a bit.

Rosemary is a hearty herb and can withstand high heat, so you can use fresh rosemary or dried. Thyme is a delicate herb and will burn under high high, so dried is best.

Nutrition