Melting potatoes are a side dish that goes with just about everything. Easy to make and they just melt in your mouth. These potatoes are drenched in herbs and butter. These will be one of your favorite side dishes after you get a taste.
When I first heard of melting potatoes I had a much different idea in mind than when I actually ate them. These potatoes literally just melt in your mouth when you eat them. If you have not tried this before you are certainly in for a treat. This side dish is guaranteed to be a hit, especially since they are smothered in herbs, garlic and butter. I have even made them for breakfast instead of my standard roasted breakfast potatoes. Be ready for these little gems to steal the show next time you serve them.
In this recipe
One of the reasons this recipe works well is that is doesn’t use a lot of ingredients. The main ingredients you need are potatoes, butter, chicken broth, salt, pepper, and garlic. That is really all it takes to make this incredible side dish. On of the things that will want to make sure is that the butter is clarified before you use it. While this recipe uses thyme and parsley other herbs are fair game as well. Feel free to use sage, rosemary, tarragon, chervil, or chives to make the perfect version for you.
Making clarified butter
When putting butter in the oven you want to make sure that you clarify it first. Clarifying is the process of removing the milk solids form the milkfat. This is important because the milk solids will scorch when they are placed in the oven, especially at the temperature needed for this recipe.
The great thing about clarifying butter is that it is really easy to do. Melt the butter in the microwave or on the stove. Once the butter is melted there will be a very thin layer of white milk solids on the top. Use a spoon to remove that and then only use the yellow milkfat. Discard the milk solids that are at the bottom.
Slice them up
One of the things that is important when making these potatoes is that you want an nice thick slice. The potatoes should be about an inch thick when you cut them. This is important for a couple of reasons. The first being that the thickness plays a role in getting that soft pillowy potato that melts in your mouth. The other is due to the length of time and method of cooking. If they are too thin when you add the broth they could start to break apart. A Yukon gold potato is a great potato since it holds up well to this type of cooking.
Why are they melting potatoes?
The reason these little gems are called melting potatoes is that once you bite into them they just melt in your mouth. This happens because they are first roasted and then steamed. By first roasting the potatoes you create a nice firm outer layer and interior will start to cook. When you take them out to add the broth the potatoes should still be very firm.
Then you will add the broth with the garlic and cook them again. The his temperature of the oven will quickly create steam and the potatoes will absorb the rest making them soft on the inside. It is important that you do not open the oven door until you are ready to remove the potatoes since that will release all of the steam.
Looking for other potato recipes?
Herb Roasted Melting Potatoes
- Sheet pan
- Mixing Bowl
- 3 pounds Yukon gold potatoes
- ½ teaspoon salt
- ½ tablespoon pepper
- 6 tablespoons butter clarified
- ½ tablespoon thyme fresh, chopped
- ½ tablespoon parsley fresh, chopped
- 1¼ cup chicken broth vegetable broth alternative
- 4 cloves garlic minced
- Preheat oven to 450°F, 230°C or gas mark 8.
- Slice the potatoes into rounds about an inch in thickness. Pour the butter, salt, pepper, and thyme potatoes and mix to coat evenly.
- Place all of the potatoes cut side down in a single layer on a sheet pan and place in the oven.
- Roast the potatoes for 20 minutes the remove from the oven flip them over and roast for another 15 minutes.
- Reduce the heat to 400°F, 200°C or gas make 6.
- Remove potatoes from oven and flip them over again. Pour the broth over the potatoes and sprinkle the parsley and garlic on the potatoes. Bake for another 15 minutes or until potatoes are tender.
- Remove from the oven and transfer to a platter or serving bowl. Pour over any remaining liquid and top with additional herbs if desired.