Melting Potatoes

Melting Potatoes
Looking for a side dish for tonights dinner? These melting potatoes are amazing! They are roasted in butter in a pan until the edges are all nice and golden brown and crispy before they are finished by roasting in a lemon and garlic chicken broth/sauce until the insides are so nice and soft that they melt in your moth! These melting potatoes are one of those game changing side dishes that once you try them, you'll never go back!

Melting Potatoes

Melting Potatoes

Melting Potatoes

Melting Potatoes

Melting Potatoes
Melting Potatoes

Melting Potatoes

Prep Time: 10 minutes Cook Time: 35 minutes Total Time: 45 minutes Servings: 4

Magical roasted potatoes that are crispy on the outside and melt in your mouth on the inside in a tasty lemon an garlic sauce!


ingredients
  • 1 1/2 pounds yellow fleshed potatoes (such as Yukon gold), peeled and sliced 1 inch thick
  • 4 tablespoons butter, melted
  • 1 teaspoon thyme, chopped
  • salt and pepper to taste
  • 1 cup chicken broth or vegetable broth
  • 1 tablespoon lemon juice (optional)
  • 2 garlic cloves, lightly crushed and peeled
directions
  1. Toss the potatoes in the mixture of the butter, thyme, salt and pepper, arrange in a single layer on a metal baking pan and bake in a preheated 500F/260C over on the top-middle rack until golden brown, about 10-15 minutes, per side.
  2. Flip the potatoes again, add the broth, lemon juice and garlic and roast for another 10 minutes

Option: Sprinkle on some crumbled feta while they are still hot from the oven!
Nutrition Facts: Calories 176, Fat 6g (Saturated 3.7, Trans 0), Cholesterol 15mg, Sodium 69mg, Carbs 27.3g (Fiber 4.3g, Sugars 2.1g), Protein 3.7g
Nutrition by: Nutritional facts powered by Edamam

30 comments:

We Are Not Martha said...

Ooh I've never heard of melting potatoes, but they look so crispy and perfect!!

Sues

Maria Lichty said...

These look tasty!

Anonymous said...

These do sound delicious but I'm wanting to double check the 500 degree temperature. I don't want to set my kitchen on fire. So 500F IS correct?

rancholyn said...

I still have Idaho baking potatoes leftover from Thanksgiving...do you think they will work???

NotesFromAbroad said...

I am going to make these for dinner tonight.
I will have them with a salad .. there will be nothing else needed :)

Alex said...

These sound so good! I will be trying them for Friday night's dinner this week instead of how I traditionally roast my potatoes. Can't wait to see how they turn out!

Julie | Table for Two said...

Well, potatoes don't sound much better than that! YUM!

Mike Earley said...

I see the nutrition facts, that's awesome, but what's the serving size?

Jenny said...

This all looks fantastic!!

Kevin Lynch said...

Mike Earley: 4 servings from1.5 pounds of potatoes. Enjoy!

Oy Len Hew said...

Kevin, is the 500 F correct ? Sound terrifying high.

Kevin Lynch said...

Oy Len Hew: That is correct! Enjoy!

Kristie Lilly said...

Can these be made ahead of time and kept warm?

Anonymous said...

Cut one inch thick? It looks like a quarter inch in the picture, which makes more sense anyway.

Kevin Lynch said...

Kristie Lilly: They will taste great later but will not be as crispy.

Kevin Lynch said...

Anonymous: They should be about 1 inch thick, they might look a little different in the photo.

Mehndi said...

Looking good...

Lucinda said...

I made these this evening and they were AWESOME!!! I realized as I was preparing the start the broth that the can I thought was veggie broth was actually beef broth. I went with it and it turned out so good.

xenia said...

Made them today - absolutely fantastic! The broth at the end really gives them a different kind of flavour and takes potatoes to the next level! Thank you for this amazing recipe!!

Kevin Lynch said...

xenia: I'm glad you like them!

sseble said...

I made these today to go with my chicken and peppers from Lidia's Italy and they were so good. The lemon gave it a special little touch. I also made the roasted honey Siriacha carrots . Yummy I'll be making both again. Thanks

Anonymous said...

Ok I tried to make these and two seconds after I added the broth mixture my baking dish shattered. Very scary. Not so sure I will ever try to make these again.

Kevin Lynch said...

Anonymous: Oh no! I usually use a metal pan, but I have used pyrex without a problem. I have added a note!

Life's A Tomato said...

These potatoes are absolutely fantastic. So creamy and buttery. I'll make these again and again. I sprinkled ours with Parmesan since I had no feta on hand, but you really could just put about anything on them... or nothing at all. Thanks for posting!

Kevin Lynch said...

Life's A Tomato: Parmesan is great on them! :)

Unknown said...

This is not a vegetarian recipe as you are cooking it in chicken broth. Not sure why it is tagged as vegetarian.

Kevin Lynch said...

Unknown: Use the vegetable broth option in the recipe for vegetarian!

Elle1982 said...

My oven doesn't go up to 500, how should I adjust, temperature and cooking time?

Kevin Lynch said...

Elle1982: Place your oven as high as it will go and the coo time will be a bit longer; watch for the bottoms to get nice and golden brown.

Flavia said...

Just made these with olive oil instead of butter. Delicious! Can be tagged as vegan too! ;)

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