Melting Potatoes

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These Melting Potatoes roast until the edges turn deeply golden and crisp while the centers become creamy and tender. Fresh rosemary, thyme, and garlic infuse every slice with rich, buttery, herb-forward flavor.

Course Side Dish

Cuisine American

Keyword Melting Potatoes, melting potatoes recipes

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 314

Author Erren Hart

Ingredients

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

US Customary - Metric

Instructions

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.

Video

Notes

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.

Nutrition