Hey, Today, I’m sharing a recipe that’s become a weeknight staple in my kitchen: Melting Potatoes. These beauties are more than just your average roasted potatoes – they’re crispy on the outside and melt-in-your-mouth creamy on the inside. I first encountered this dish at a cozy little bistro in Provence. It was served alongside a simple grilled chicken, and the combination was pure magic. The potatoes soaked up all the delicious juices from the chicken, becoming these incredibly flavorful little clouds of potato perfection.

Since then, I’ve been trying to recreate that experience at home. This recipe results from countless tweaks and adjustments; let me tell you, it’s a winner!

Here’s what you’ll need to whip up a batch of these heavenly potatoes

Ingredients for Melting Potatoes

• 2 lbs Yukon Gold potatoes, peeled and cut into 1-inch slices (around 4-5 cups)
• 1 ½ tsp kosher salt
• ¼ tsp freshly ground black pepper
• 4 Tbsp unsalted butter
• 2 Tbsp extra-virgin olive oil
• 1 cup low-sodium chicken broth
• 3 cloves garlic, finely chopped
• 1 Tbsp fresh rosemary, chopped, plus more for garnish
• 1 tsp fresh thyme, chopped, plus more for garnish

Equipment

• A large baking sheet
• A large bowl
• A rubber spatula
• A sharp knife
• A vegetable peeler (optional)

Guide to Melting Potatoes

• Preheat your oven to 475°F (245°C). This high temperature is key to achieving that crispy, golden exterior.
• Toss the potato slices with salt and pepper in a large bowl. This will help season them throughout.
• In a separate bowl, whisk together the melted butter and olive oil. This flavorful mixture will coat the potatoes and create that melt-in-your-mouth texture.
• Pour the butter-oil mixture over the seasoned potatoes and toss gently until evenly coated.
• Arrange the potato slices in a single layer on your baking sheet. Don’t overcrowd the pan, or they won’t get crispy!
• Roast the potatoes for 20 minutes, then carefully flip them over using a rubber spatula.
• While the potatoes are roasting for the second time, combine the chicken broth, chopped garlic, rosemary, and thyme in a small bowl.
• After flipping the potatoes, pour the broth mixture evenly over them in the pan.
• Roast for an additional 15-20 minutes or until the potatoes are tender and golden brown on the edges.
• Remove from the oven and garnish with fresh rosemary and thyme for a beautiful presentation.

Serving and Sides

These Melting Potatoes make a fantastic side dish for all sorts of proteins, from roasted chicken and grilled fish to roasted vegetables and tofu. They’re also delicious as a vegetarian main course with a simple green salad.

The recipe yields enough for 4-6 servings, depending on how much you like your potato portions!

Conclusion

Melting Potatoes are a guaranteed crowd-pleaser. They’re easy to make and require minimal prep, and the combination of crispy edges and creamy potato goodness is irresistible. So, try this recipe next time you’re looking for a delightful side dish!

FAQs

Can I use a different type of potato?

Yes, you can! Russet potatoes would also work in this recipe, but Yukon Golds tend to have a creamier texture that pairs well with the melting effect.

Don’t have fresh herbs?

No problem! Use 1 ½ teaspoons dried rosemary and 1 teaspoon dried thyme instead of the fresh herbs.

How can I make this vegetarian?

Use vegetable broth instead of chicken broth.

 

I hope you enjoy making and devouring these Melting Potatoes as much as I do! Let me know in the comments below if you have any questions. Happy cooking!