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Make these Melting Potatoes for an easy side dish that turns buttery, crisp, and tender in the oven. A simple recipe anyone can master.
Know Before You Scroll
Servings: 6
Prep: 15 minutes
Cook: 45 minutes
Total Time: 1 hour
Potatoes, butter, olive oil, rosemary, thyme, broth, garlic.
Crispy edges, soft centers, buttery, herby, lightly garlicky.
Metal baking sheet or 9×13 metal pan, sharp knife, heavy skillet (optional for stovetop).
Dry your potatoes well after peeling—excess moisture prevents crisping.
Slice potatoes up to 24 hours ahead; keep submerged in cold water.
Use vegetable broth to keep this dish vegetarian.
In The Test Kitchen
I’ve made a lot of roasted potatoes over the years, but these melting potatoes surprised me. During testing, I found that cutting them into precise 1-inch rounds gave the perfect balance of crisp edges and soft centers. Adding the broth for the final roast created that “melt-in-your-mouth” texture without turning them mushy. Fresh herbs and garlic infuse everything as they roast, giving huge flavor from just a few ingredients.
Ingredient Notes
Yukon golds give the creamiest interior and best color.
Russets work, but they’re slightly drier.
Use fresh rosemary for the most aroma.
One teaspoon dried rosemary works in a pinch.
Fresh thyme gives the dish a clean, earthy flavor.
Use ½ teaspoon dried thyme.
Produce section with other fresh herbs.
Use low-sodium—this lets you control the seasoning.
Vegetable stock works if you want them vegetarian.
Soup aisle with boxed broths.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
Prep the Potatoes
Peel the potatoes if desired and cut them into 1-inch thick rounds. Pat dry so they crisp properly.
Start the Butter and Aromatics
If you’re making these in the oven, preheat the oven to 450°F and place a rack in the center. Add the butter and olive oil to a rimmed metal baking sheet or 9×13-inch metal baking pan and place it in the oven just until the butter melts.
If you’re making them on the stovetop, heat a large heavy skillet over medium heat and add the butter and olive oil until melted.
Once the butter has melted using either method, stir in the kosher salt, black pepper, rosemary, and thyme. The mixture should look foamy and smell fragrant.
Add the Potatoes
Place the potato rounds directly into the pan in a single layer. Lightly sprinkle the tops of the potatoes with a pinch of kosher salt before cooking.
Brown the Potatoes
If using the oven, roast the potatoes for 15 minutes, then flip them and roast for another 15 minutes until both sides are golden and crisp.
If using the stovetop, cook the potatoes uncovered for 10–12 minutes until the bottoms are golden brown, then flip and cook another 10–12 minutes.
Add Broth and Garlic
Add the chicken stock and scatter the smashed garlic cloves around the potatoes.
If using the oven, return the pan to the oven and roast for 15 more minutes.
If using the stovetop, cover the pan, reduce the heat to low, and simmer for 10–15 minutes.
Finish and Season
The potatoes are done when they are fork-tender and most of the liquid has been absorbed. Taste and season with additional salt and freshly ground black pepper as needed before serving.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Serves 6
- ▢ 3 tablespoons unsalted butter (melted)
- ▢ 3 tablespoons olive oil
- ▢ 1½ teaspoons kosher salt
- ▢ freshly ground black pepper (to taste)
- ▢ 3 pounds Yukon gold potatoes (or russet potatoes or (6–7 medium), peeled if desired)
- ▢ 3 teaspoons fresh rosemary (coarsely chopped (about 3–4 sprigs))
- ▢ 4 sprigs fresh thyme (cut into 1 to 2-inch sections)
- ▢ 1½ cups chicken stock
- ▢ 6 garlic cloves (peeled and smashed)
Oven Method
Preheat the oven to 450°F and set a rack in the center. Add the butter and olive oil to a rimmed metal baking sheet or a 9×13-inch metal baking pan and place it in the oven just until the butter melts. Remove the pan and stir in the rosemary and thyme, then season the fat with the kosher salt and black pepper.
Peel the potatoes if desired, then slice them into 1-inch thick rounds, trimming the ends if needed for even cooking. Arrange the potatoes directly in the pan in a single layer and lightly season the tops with a pinch of salt.
Roast for 15 minutes, flip the potatoes, then roast another 15 minutes until both sides are golden and crisp.
Add the chicken stock and scatter the smashed garlic cloves around the potatoes. Return the pan to the oven and roast for a final 15 minutes, or until the potatoes are fork-tender and most of the liquid has been absorbed. Taste and season with additional salt and pepper before serving.
Stovetop Method
Heat a large heavy skillet over medium heat and add the butter and olive oil. Once melted, stir in the rosemary and thyme, then season the fat with the kosher salt and black pepper.
Add the potato rounds directly to the pan in a single layer, working in batches if needed to avoid overcrowding. Lightly season the tops of the potatoes with a pinch of salt.
Cook uncovered for 10–12 minutes until the bottoms are golden brown. Flip and cook another 10–12 minutes until well browned on both sides.
Pour in the chicken stock and add the smashed garlic cloves. Cover, reduce the heat to low, and simmer for 10–15 minutes, or until the potatoes are fork-tender and the broth is nearly absorbed. Taste and adjust seasoning before serving.
Erren’s Top Tips
- Metal pans crisp potatoes better than glass—use metal if possible.
- Don’t overcrowd the pan; spacing gives you maximum browning.
- If your potatoes aren’t browning, move the pan to the top third of the oven for the final 5 minutes.
- Slice evenly so everything cooks at the same rate.
Variations & Add-Ins
- Parmesan Finish: Sprinkle freshly grated Parmesan in the last 5 minutes of roasting.
- Lemon & Herb: Add a tablespoon of lemon juice and extra thyme when you add the broth.
- Smoky Paprika: Add one teaspoon smoked paprika to the butter mixture for color and depth.
- Chili Garlic: Add a pinch of red pepper flakes and two extra garlic cloves for heat.
Storage & Freezing
Store: Keep leftovers in an airtight container for up to 3 days. Reheat in a 425°F oven for crisp edges.
Freeze: Freeze in a single layer until solid, then store for up to 2 months. Reheat from frozen at 425°F until hot and crisp.
Make-Ahead: Prep and slice potatoes ahead; store in cold water up to 24 hours. Dry thoroughly before roasting.
Calories: 314 | Carbohydrates: 43g | Protein: 6g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 682mg | Potassium: 1036mg | Fiber: 5g | Sugar: 3g | Vitamin A: 215IU | Vitamin C: 47mg | Calcium: 39mg | Iron: 2mg
FAQs
Why are they called “melting potatoes”?
Because the broth transforms their texture into something incredibly soft, almost buttery, while the outside stays crisp.
Can I use dried herbs instead of fresh?
Yes. Use one teaspoon dried rosemary and ½ teaspoon dried thyme.
Why did my potatoes not crisp?
They may have been damp or overcrowded in the pan. Dry and space them well.
Can I make these vegetarian?
Absolutely—swap the chicken stock for vegetable stock.
English (US) · 