• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Closet Cooking

Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

  • Recipes
    • Recipe Index
    • Top Recipes
    • 30 Minute Meals
    • 6 Ingredient Meals
    • Slow Cooker Meals
    • One Pan Meals
    • By Course
      • Main Course
      • Side Dish
      • Dessert
      • Appetizer/Snack
      • More
    • By Diet
      • Gluten-free
      • Low-carb
      • Vegetarian
      • More
    • By Meat
      • Beef
      • Chicken
      • Lamb
      • Egg
      • Pork
      • Seafood
      • Turkey
      • More
    • By Cuisine
      • Cajun and Creole
      • Chinese
      • Greek
      • Italian
      • Japanese
      • Korean
      • Mexican
      • Thai
      • Vietnamese
      • More
    • By Type
      • Burger
      • Cake
      • Cookie
      • Dip
      • Pasta
      • Pizza
      • Salad
      • Sandwich
      • Soup
      • More
    • By Ingredient
      • Avocado
      • Bacon
      • Cauliflower
      • Mushroom
      • Pumpkin
      • Quinoa
      • Shrimp
      • Strawberry
      • More
  • Cookbooks
  • Subscribe
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
Never miss a recipe! Subscribe to the email Newsletter!

Melting Potatoes

[heart_this] · Dec 7, 2016 · 70 Comments

Melting Potatoes

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

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
Similar Recipes:
Maple Pecan Melting Sweet Potatoes
Roasted Potatoes in Creamy Mushroom Sauce
Greek Lemon Foil Roasted Potatoes
Cheesy Slow Cooker Bacon Ranch Potatoes
Slow Cooker Garlic Mashed Potatoes
Loaded Smashed Potatoes
Fully Loaded Hasselback Potatoes
Pancetta and Porcini Potato Gratin
White Cheddar and Garlic Mashed Potatoes
Slow Cooker Loaded Baked Potatoes
Crispy Parmesan Roast Potatoes
Crispy Parmesan Roast Cauliflower
Parmesan Garlic Miso Butter Smashed Sweet Potatoes
Crispy Greek Lemon Smashed Potatoes
Fondant Potatoes
Easy Mashed Potatoes
Horseradish Mashed Parsnips and Celery Root
Salt and Vinegar Mashed Potatoes
Crispy Roast Potatoes

Food, Gluten-free, Recipe, Side Dish, Vegetable, Vegetarian

eCookbook Bundle Cover

Get ALL 16 Closet Cooking eCookbooks in a bundle for 70% off! Enjoy some of the tastiest recipes from Closet Cooking along with exclusive cookbook recipes!

Get the Cookbook Bundle Now!

Reader Interactions

Comments

  1. We Are Not Martha says

    December 7, 2016 at 1:28 pm

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

    Sues

    Reply
  2. Maria Lichty says

    December 7, 2016 at 3:11 pm

    These look tasty!

    Reply
  3. Anonymous says

    December 7, 2016 at 11:13 pm

    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?

    Reply
    • Linda says

      May 1, 2021 at 11:50 am

      I did them last night, but on 450.

      Reply
  4. rancholyn says

    December 8, 2016 at 12:15 am

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

    Reply
  5. NotesFromAbroad says

    December 8, 2016 at 2:28 pm

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

    Reply
  6. Alex says

    December 8, 2016 at 9:19 pm

    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!

    Reply
  7. Julie | Table for Two says

    December 9, 2016 at 12:54 pm

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

    Reply
  8. Mike Earley says

    December 10, 2016 at 5:59 pm

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

    Reply
  9. Jenny says

    December 12, 2016 at 2:36 pm

    This all looks fantastic!!

    Reply
  10. kevin says

    December 12, 2016 at 3:48 pm

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

    Reply
  11. Oy Len Hew says

    December 14, 2016 at 7:48 am

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

    Reply
  12. kevin says

    December 14, 2016 at 3:37 pm

    Oy Len Hew: That is correct! Enjoy!

    Reply
  13. Anonymous says

    December 18, 2016 at 8:16 pm

    Can these be made ahead of time and kept warm?

    Reply
  14. Anonymous says

    December 19, 2016 at 4:19 am

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

    Reply
  15. kevin says

    December 20, 2016 at 11:20 pm

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

    Reply
  16. kevin says

    December 20, 2016 at 11:21 pm

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

    Reply
  17. Mehndi says

    December 29, 2016 at 5:54 am

    Looking good…

    Reply
  18. Lucinda says

    January 6, 2017 at 1:53 am

    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.

    Reply
  19. Anonymous says

    January 7, 2017 at 6:04 pm

    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!!

    Reply
  20. kevin says

    January 8, 2017 at 2:24 pm

    xenia: I'm glad you like them!

    Reply
  21. sseble says

    January 8, 2017 at 8:19 pm

    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

    Reply
  22. Anonymous says

    January 9, 2017 at 2:48 am

    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.

    Reply
  23. kevin says

    January 10, 2017 at 2:21 pm

    Anonymous: Oh no! I usually use a metal pan. I have added a note!

    Reply
  24. Anonymous says

    January 11, 2017 at 6:31 pm

    Fantastic!

    Reply
  25. Life's A Tomato says

    January 20, 2017 at 1:49 am

    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!

    Reply
  26. kevin says

    January 21, 2017 at 3:46 pm

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

    Reply
  27. Unknown says

    February 20, 2017 at 5:47 pm

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

    Reply
  28. kevin says

    February 23, 2017 at 6:28 pm

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

    Reply
  29. Elle1982 says

    May 2, 2017 at 4:48 pm

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

    Reply
  30. kevin says

    May 3, 2017 at 5:16 pm

    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.

    Reply
  31. Flavia says

    May 25, 2017 at 11:12 pm

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

    Reply
  32. Anonymous says

    June 8, 2017 at 4:32 pm

    Do they have tho be peeled? I love the skin!

    Reply
  33. JJ AZ says

    July 3, 2017 at 1:05 am

    This is excellent. Made just like it said! Served with Pioneer Women thin fried pork chops and had enough sauce over those! Husband loved! Had leftovers and he never does that! PS: oven 475 in metal sheet pan.

    Reply
  34. Shell says

    September 7, 2017 at 6:36 pm

    Soooooo good!

    Reply
  35. Anonymous says

    November 30, 2017 at 7:53 pm

    I tried it for the family. It was tasty..

    Reply
  36. SkrapMan says

    January 1, 2018 at 4:41 pm

    We make these leaving the peel on the potato.

    Reply
  37. Squee She says

    January 28, 2018 at 5:32 am

    Made these tonight (exactly as instructed), and they were addictive and delicious.
    Will definitely be making again!

    Reply
  38. Unknown says

    February 7, 2018 at 9:12 pm

    I don't understand how you add the broth if the potatoes are on a metal pan, do you change the pan into a pot or something?

    Reply
    • Val says

      February 1, 2020 at 10:51 pm

      These sound so good I wonder how they would turn out using some yamsA

      Reply
      • kevin says

        February 3, 2020 at 11:43 am

        They are amazing with yams!

        Reply
  39. kevin says

    February 8, 2018 at 2:45 pm

    Unknown: Use a metal baking pan with an edge to keep in the broth in, like a jelly roll pan (this is what I use) or an 9x13inch pan.

    Reply
  40. Agape and Zoe Naturals says

    February 19, 2018 at 11:56 pm

    When does the garlic come in? I don't see it in the direction.

    Reply
  41. kevin says

    February 20, 2018 at 12:38 pm

    Agape and Zoe Naturals: The garlic comes in in step two when adding the broth after flipping the potatoes. Enjoy!

    Reply
  42. Anonymous says

    March 27, 2018 at 10:42 am

    These were amazing. I quadrupled the garlic and added the lemon zest and used oregano instead of thyme along with a mixture of chicken and duck broth. They tasted just like our favorite Greek potatoes, but I could make them without having to roast a chicken at the same time. I definitely will make these again and again.

    Reply
  43. Anonymous says

    March 27, 2018 at 7:53 pm

    To anonymous who broke the glass pan pouring the broth in. You must have started with cold broth from the fridge. Pouring cold water into a hot glass pan will break it. I would recommend if someone wants to use a glass pan for this that they heat the broth before pouring it in, it won't break.

    Reply
  44. Anonymous says

    March 28, 2018 at 4:13 pm

    This is a Very old French recipe known as fondant potatoes.

    Reply
  45. JohnnyTribe says

    March 29, 2018 at 9:58 am

    These are old school Fondant Potatoes. Popular in Britain and high end restaurants many years ago. Once you have made these you will never want another type. I serve them at Holidays and when the party calls for a little flair.
    The downside is the time it takes to prepare but it is well worth it.

    Reply
  46. lolhi says

    March 29, 2018 at 10:02 pm

    If I need to double the potatoes, do I also double the liquid? I'm feeding teenage boys!

    Reply
  47. kevin says

    March 29, 2018 at 11:37 pm

    Lol hi: Yes, double all of the ingredients. Enjoy!

    Reply
  48. Squee She says

    March 30, 2018 at 8:09 am

    @JohnnyTribe Call it your fancy names, but this recipe works for working mums

    Reply
  49. Sue Turner says

    April 9, 2018 at 1:53 am

    We made these today and everyone liked them, but they weren't crispy on the outside. My husband was in charge and they were getting so dark, he didn't want to leave them in any longer. I think in our case we need to lower the temp (also using a black jelly-roll pan, and darker usually means lower your temp). Definitely worth another shot!

    Reply
  50. Lori TX says

    June 4, 2018 at 1:22 am

    Amazing that an adult would not know to not add cool or room temperature liquid to hot glass. I think I learned that in elementary school.

    Reply
    • Jade says

      December 3, 2019 at 10:25 pm

      No need to be snarky. Not everyone is an experienced cook, and sometimes things do get overlooked.

      Reply
    • Carole Mason says

      December 8, 2019 at 4:24 pm

      Texas reader ~ Don’t be unkind, please! Cooking, even at my age ~ teaches me something. many times. On days when I have been in a rush or just not clear and present with one thing at a time; it’s happened .

      Reply
  51. Elizabeth says

    September 26, 2018 at 8:53 pm

    Absolutely delicious potatoes. The high temp makes them nice and crispy. Will serve to visitors in the future.
    Thank you

    Reply
  52. Karen T says

    December 12, 2018 at 6:41 pm

    can these be prepared and or done ahead of time and finished/heated the day of serving? If so, any instructions as to how?

    Reply
    • kevin says

      December 14, 2018 at 10:39 am

      Yes they can! You could reheat them in the oven or in the microwave. Enjoy!

      Reply
  53. Connie says

    December 14, 2018 at 5:54 pm

    I made these last year and they looked really crispy. But once I added the broth, they “un-crisped” and were
    soggy. Is the broth necessary? Even as I added it, I was skeptical.

    Reply
  54. WileyP says

    December 19, 2018 at 1:38 am

    These melting potatoes are suburb – Some of the best roasted potatoes I’ve ever made. Thank you so much for the recipe!

    Reply
  55. Shirley Benner says

    February 8, 2019 at 10:36 am

    There is nothing to change in this recipe. Easy and delicious!!!!!!!!

    Reply
  56. Lisa says

    July 28, 2019 at 1:05 am

    Won’t the broth make them soggy? I don’t understand how they would stay crispy if you pour liquid in at the end?!

    Reply
    • kevin says

      July 28, 2019 at 10:28 am

      Adding the broth does not make them soggy! Enjoy!

      Reply
  57. Jennifer Yates says

    November 8, 2021 at 6:58 am

    Can I freeze these if I make them in a foil metal tray

    Reply
    • kevin says

      November 8, 2021 at 3:16 pm

      Yes you can freeze them!

      Reply
  58. Mary F says

    December 10, 2021 at 5:45 pm

    These were deliciousI I will probably make these again but maybe at a lower temp for a longer time. I dripped one drop of broth onto the oven door and the glass cracked! Just a heads up to be VERY careful with the intensely hot oven and liquids.

    Reply
  59. Victoria C says

    January 13, 2023 at 12:23 am

    These are so good! it’s a quick and easy recipe that the whole family loved. The lemon gives a fresh zing but the overall flavor was buttery garlic goodness. I’ll be making these again with all kinds of pairings!

    Reply

Trackbacks

  1. Potatoes: Here Are 30 Best Recipes For Them - Recipes says:
    September 27, 2019 at 11:58 pm

    […] Full recipe here. […]

    Reply
  2. 101 Potato Recipes for Every Occasion - Healty Magazine says:
    June 30, 2021 at 10:28 pm

    […] These potatoes literally melt in your mouth. Roasting them in the oven allows them to maintain a wonderfully crispy texture on the outside, while the inside gets perfectly soft and fluffy. Not to mention, they’re incredibly easy to prepare! Get the recipe here. […]

    Reply
  3. What To Serve With Brisket? 15+ Excellent Recipes 2022 says:
    August 17, 2022 at 5:44 am

    […] 6. Melting Potatoes […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Subscribe to the free Closet Cooking email newsletter and get a FREE copy of the eBook:
The Best of Closet Cooking!

About Me

Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
Read More

The Best of Closet Cooking 2023 – FREE eCookbook

The Best of Closet Cooking Book Cover

eCookbook Bundle

eCookbook Bundle

Top Recipes

Chicken and Avocado Burritos
Ham and Potato Corn Chowder
Mexican Street Corn Nachos
Balsamic Garlic Grilled Mushroom Skewers
Baked Firecracker Chicken
Caprese Balsamic Grilled Chicken
Balsamic Soy Roasted Garlic Mushrooms
Cheesy Beef Enchilada Tortellini Skillet
Parmesan Roasted Carrot Fries
Asiago Roasted Onions
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
About | Contact Us | Privacy Policy | Cookie Policy
Copyright © 2007-2023, Closet Cooking Ltd. All Rights Reserved.