These oven roasted Melting Potatoes are the ultimate side dish. Practically dripping butter, these soft and tender roasted potatoes go with any and every meal and are sure to please. These are my very favorite potato side dish! It doesn’t get better than this.
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Why We Love This Melting Potatoes Recipe
This spin on oven roasted potatoes will melt in your mouth, and all that flavorful butter will leave your taste buds wanting more! Tender, juicy, easy, fool-proof, impeccable! I’m obsessed.
Variations on Melt In Your Mouth Potatoes
Can’t find Yukon Golds? Try Russets instead. And if you’re not feeling the herbs and spices I chose, feel free to swap for your favorites. Italian seasoning, ranch seasoning, or even taco seasoning would all be delish!
How to Store and Reheat
Store leftover melting potatoes in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 10-15 minutes, or until warmed through.
How to Freeze
Freeze melting potatoes in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
You can never go wrong with potatoes as a side dish, and these pair beautifully with Lemon Chicken with White Wine, Chicken Fried Steak with Gravy, Pan Fried Tilapia, Poached Chicken Breasts, or Beef Tenderloin with Mushroom Sauce.
Melting Potatoes Recipe
Ingredients
- 3 pounds Yukon Gold potatoes peeled
- 1½ cups unsalted butter melted (3 sticks)
- 1 tablespoon minced fresh thyme
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 cup low-sodium chicken broth
- 2 cloves garlic minced
Optional
- ⅛ teaspoon crushed red pepper flakes
- ½ teaspoon herbs de provence
- Fresh herbs such as rosemary and sage
Instructions
- Adjust oven rack to middle position and preheat oven to 500°F. Spray a 12×8-inch (or similar-sized) baking pan with nonstick spray. Set aside.
- Square off the pointed ends of the potatoes and cut into 1-inch-thick disks. The potatoes should be very similar in size.3 pounds Yukon Gold potatoes
- Place the potatoes in a large bowl and toss with the melted butter, thyme, salt and black pepper.1½ cups unsalted butter, 1 tablespoon minced fresh thyme, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper
- Place the potatoes in a single layer in the prepared pan with at least ½ inch between potato disks.
- Roast the potatoes in the preheated oven for 20 minutes, or until the bottoms are beginning to brown around the edges.
- Remove pan from the oven and flip the potatoes over using a flat metal spatula. Loosen the potatoes from the bottom – do not pull up on the potatoes.
- Return the potatoes to the oven and cook another 15 minutes.
- In a medium-sized bowl, whisk together the chicken broth and minced garlic. Add any optional herbs and spices you desire.1 cup low-sodium chicken broth, 2 cloves garlic, ⅛ teaspoon crushed red pepper flakes, ½ teaspoon herbs de provence, Fresh herbs
- Remove the pan from the oven, flip the potatoes, and pour the broth/garlic mixture over the potatoes.
- Cook another 15 minutes. The potatoes should be tender and sauce reduced slightly.
- Remove from the oven and allow to cool for 5 minutes before serving. To serve, spoon a little of the sauce over the potatoes.
Video
Becky’s Tips
- Do NOT use a glass baking dish – it could shatter in a 500°F oven.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Melting Potatoes Step by Step
Prep the Potatoes: Adjust your oven rack to the middle position and preheat your oven to 500°F. Spray a 12×8-inch (or similar-sized) baking pan with nonstick spray. Set aside. Square off the pointed ends of 3 pounds of Yukon Gold potatoes and cut into 1-inch-thick disks. The potatoes should be very similar in size.
Season the Potatoes: Place the potatoes in a large bowl and toss with 1½ cups of melted unsalted butter, 1 tablespoon of minced fresh thyme, 1 teaspoon of kosher salt, and ½ teaspoon of freshly ground black pepper.
Arrange the Potatoes: Place the potatoes in a single layer in the prepared pan with at least ½ inch between potato disks.
Roast and Flip: Roast the potatoes in the preheated oven for 20 minutes, or until the bottoms are beginning to brown around the edges. Remove the pan from the oven and flip the potatoes over using a flat metal spatula. Loosen the potatoes from the bottom – do not pull up on the potatoes. Return the potatoes to the oven and cook for another 15 minutes.
Make the Sauce: In a medium-sized bowl, whisk together 1 cup of low-sodium chicken broth and 2 cloves of minced garlic. Add any optional herbs and spices you desire.
Sauce the Potatoes: Remove the pan from the oven, flip the potatoes, and pour the broth/garlic mixture over the potatoes.
Roast and Serve: Cook another 15 minutes. The potatoes should be tender and the sauce reduced slightly. Remove from the oven and allow to cool for 5 minutes before serving. To serve, spoon a little of the sauce over the potatoes.
Adding broth near the end defeated the purpose of roasting. It was just basic herb flavored taters, nothing special. You can get the same thing but with an even crispier outside by slicing them thinner & frying them. It was not at all worth the time it took, unless your goal is to do something else for an hour while they’re in the oven. In which case I suggest to add the garlic from the start and skip the broth.
We’re sorry this recipe wasn’t quite to your tastes!