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Looking for a new potato side to serve for dinner? You should try these melting potatoes!
Thick slices of Yukon gold are seared in a cast iron skillet, then roasted in the oven until perfection. These delectable spuds are covered in melted butter, roasted with smashed garlic, and sprinkled with fresh herbs.
They are golden brown and crispy on the outside and so soft and creamy on the inside that you’ll be asking for seconds.
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This recipe consists of thick potato slices with a crispy exterior and soft, creamy interior. They are an American twist on the British fondant potatoes, which are similar, but require more hands-on time.
What are the methods for cooking this vegetable?
There are two main methods for cooking.
The most popular method uses a 500 F oven and 3/4 to 1 inch sliced potatoes.
They are roasted for 45 minutes, flipping them every 15 minutes. On the third flip, chicken broth is poured into the pan, and garlic and fresh spices are added. Then, everything goes back for another 15 minute roast.
The second method involves searing 1/2 inch sliced potatoes in a skillet, then transferring them to a metal pan where the chicken broth, garlic, and fresh spices are added. Then, they are roasted for 30 minutes at 400 F.
I prefer the second method because I don’t like using my oven at 500 F.
What kind of potatoes are best for this recipe?
- Yukon Gold: have a more creamy texture
- Russet: fluffy and floury, but are more meally. They can absorb the broth too much.
- Sweet: they’re fine, but just cook them at a lower temperature so they don’t burn.
Can this recipe be made ahead?
For best results, they should be made and cooked the same day. If you are cooking these for a special meal like Thanksgiving, Christmas, or Easter and need to do some prep work the night before, I suggest scrubbing and slicing them and tossing them in melted butter.
The garlic cloves can be peeled and smashed ahead of time and the lemon can be wedged. Put the potatoes, garlic and lemon in separate bowls, cover them, and place in the fridge overnight.
- Roast beef
- Green vegetables
- Crisp salad
How to Make
Gather all the ingredients. Scrub the potatoes, peel the garlic, wedge half of a lemon, and chop the fresh spices.
Cut off the ends of each potato and slice them 1/2 inch thick. Use ones that are similar in diameter, as they will cook more evenly.
The other slices can be used for something else. I had 17 slices that were similar in size.
Butter a large metal pan with a pastry brush. I used a 10.5×15-inch lasagna pan.
Melt the butter in a 10-inch cast iron skillet over medium high heat. Add the potato slices and sear them by cooking for about 4 minutes on one side.
While the potatoes are searing, use the bottom of a glass jar to smash the garlic cloves on top of a cutting board.
Flip the seared potatoes over and transfer them to the buttered metal pan.
If you prefer, you can put your pan in the oven while it preheats to 400 F. If you choose to do this boil your chicken broth so it will be safer to pour in a hot metal pan. Remember not to overcrowd the pan.
Sprinkle with sea salt and black pepper.
Pour in one cup of reduced sodium chicken stock. The liquid should be no deeper than 3 mm. This means it will barely cover the bottom of the large pan.
Sprinkle on the fresh chopped herbs (rosemary, thyme and oregano).
Place a pat of butter on top of each potato slice.
Scatter the smashed garlic cloves in between the slices.
Place on the middle rack of a 400 F oven. Bake uncovered for roughly 30 minutes. The chicken broth will reduce and the garlic cloves will roast.
The chicken broth should also mellow any blackness from the searing. The potatoes should be soft and creamy inside and crispy outside.
Put the garlic cloves in a bowl and pour the pan sauce in another. Serve the melting potatoes while still hot.
Drizzle some of the pan sauce on top. Give each guest a lemon wedge to squeeze over their potato slices.
Melting potatoes are creamy, crispy, and full of flavor. You’ll want to make these soon. You’re family will eat these up in a heartbeat!
- Don’t want chicken broth? Try beef broth or vegetable broth.
- Want it spicy? Add a dash of cayenne pepper.
- Can’t have dairy? Use duck fat or olive oil instead of butter.
- If using sweet, lower the oven temperature, as they will burn faster due to the higher sugar content.
- Want additional toppings? Try sour cream, chives, grated cheese, or crumbled bacon.
- Use a big roasting pan. The broth should be about 3 mm in depth–just enough to cover the bottom. Plus, you don’t want overcrowding.
- Want to take off the skin? No problem! Peel the skin of russets and sweet potatoes.
- Add boiling broth to a hot pan or room temperature broth to a cold pan. This will prevent unnecessary evaporation.
- Need a garnish? Try thyme leaves or chives.
- Lodge Cast Iron Skillet: we love how this 10-inch skillet retains the heat.
- Lasagna Pan: this pan is an all around favorite in our kitchen for so many uses.
- 2-Cup Measuring Cup: the thick glass of this measuring cup means it will last for years.
- Pastry Brushes: these well-made brushes don’t lose their bristles easily.
Looking for more yummy potato sides? These are delicious crowd pleasers.
The pleasure of a 5-star review would be greatly appreciated.Print
Melting potatoes is an easy recipe you can start on the stovetop and finish in the oven. Thick potato slices are coated in butter and seared in a cast iron skillet, then roasted with garlic, herbs, and chicken broth. The end result is crispy on the outside and soft and creamy on the inside. It’s one dish you need to try!
- 7 medium Yukon gold potatoes, cut in 1/2 inch slices (950g)
- 12 tablespoons salted butter (168g)
- 3/4 teaspoon Mediterranean sea salt
- 1/2 teaspoon freshly ground black pepper
- 13 jumbo garlic cloves, peeled and smashed (84g)
- 1 cup reduced sodium chicken broth, room temperature
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary, chopped
- 1 1/2 teaspoons fresh oregano, chopped
- 1/2 lemon, cut into 4 wedges
- Prepare. Find ones that are similar in diameter, then scrub, rinse, and dry them. Peeling is optional. Slice off 1/2 inch from both ends, then cut them in 1/2 inch slices.
- Sear. Melt 4 tablespoons of butter in a 10-inch cast iron skillet over medium high heat. Add the slices and sear them on one side for 4 minutes, then sprinkle with salt and pepper.
- Prepare the pan. While they are cooking, use a pastry brush to butter a large metal baking dish with sides (about 10.5×15 inches). Don’t use a small pan because the broth will be to deep. Optionally, place the pan in the oven while it preheats to 400 F.
- Transfer them to the pan. Smash the fresh peeled garlic cloves with the bottom of a glass jar. Flip them over in the skillet and transfer them to the prepared pan, then sprinkle the potatoes with salt and pepper. Carefully pour the chicken broth into the pan. In order to prevent excess evaporation, use boiling broth if the pan is preheated.
- Top with spices and butter. Sprinkle the fresh herbs on the potatoes, then place a pat of butter on each potato slice. Scatter the smashed garlic around the metal pan. Place the metal pan in the middle of the oven.
- Bake and serve. Bake at 400 F for 30 minutes. Note: the broth will reduce in the oven into a pan sauce. Drizzle the pan sauce over top of the potatoes just before serving. Squeeze a fresh lemon wedge over top.
- About 1/16 of an inch or 3 mm in depth for the broth should be enough to cover the bottom of your large baking pan. Remember, don’t overcrowd.
- Peel the skin off russets or sweet potatoes if you don’t want the skin.
- To prevent unnecessary evaporation, add boiling broth to a hot pan or room temperature broth to a cold pan.
- Try thyme leaves or chives for a garnish.
- Category: Side Dish
- Method: Oven
- Cuisine: American
Keywords: melting potatoes, oven roasted melting potatoes