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Roasted potatoes on a plate with herbs.

Melting Potatoes Recipe

Course: Side Dish, Sides
Cuisine: American
Servings: 4 people
Calories: 887kcal
Author: Becky Hardin
Every main course needs the perfect side dish, and these oven roasted melting potatoes are that side dish! They go with pretty much any meal under the sun, and once you taste them, you’ll be completely hooked.
Step-by-step photos can be seen below the recipe card.
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Ingredients

  • 3 pounds Yukon Gold potatoes peeled
  • 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

  • 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 12x8-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
    Sliced potatoes on a cutting board with a knife.
  • 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
    Sliced potatoes in a glass bowl with herbs.
  • Place the potatoes in a single layer in the prepared pan with at least ½ inch between potato disks.
    Baked potatoes on a baking sheet.
  • 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.
    Roasted potatoes on a baking sheet with a spatula.
  • 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
    A bowl of soup with sesame seeds in it.
  • Remove the pan from the oven, flip the potatoes, and pour the broth/garlic mixture over the potatoes.
    Roasted potatoes on a baking sheet.
  • 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.
    Roasted potatoes on a baking sheet.

Notes

  • Do NOT use a glass baking dish – it could shatter in a 500°F oven.
Storage: Store melting potatoes in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition

Calories: 887kcal | Carbohydrates: 61g | Protein: 9g | Fat: 70g | Saturated Fat: 44g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 3g | Cholesterol: 183mg | Sodium: 630mg | Potassium: 1526mg | Fiber: 8g | Sugar: 3g | Vitamin A: 2242IU | Vitamin C: 70mg | Calcium: 77mg | Iron: 3mg