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
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
- 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.
- 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: 
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We Are Not Martha says
December 7, 2016 at 1:28 pmOoh I've never heard of melting potatoes, but they look so crispy and perfect!!
Sues
Maria Lichty says
December 7, 2016 at 3:11 pmThese look tasty!
Anonymous says
December 7, 2016 at 11:13 pmThese 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 says
December 8, 2016 at 12:15 amI still have Idaho baking potatoes leftover from Thanksgiving…do you think they will work???
NotesFromAbroad says
December 8, 2016 at 2:28 pmI am going to make these for dinner tonight.
I will have them with a salad .. there will be nothing else needed 🙂
Alex says
December 8, 2016 at 9:19 pmThese 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 says
December 9, 2016 at 12:54 pmWell, potatoes don't sound much better than that! YUM!
Mike Earley says
December 10, 2016 at 5:59 pmI see the nutrition facts, that's awesome, but what's the serving size?
Jenny says
December 12, 2016 at 2:36 pmThis all looks fantastic!!
kevin says
December 12, 2016 at 3:48 pmMike Earley: 4 servings from1.5 pounds of potatoes. Enjoy!
Oy Len Hew says
December 14, 2016 at 7:48 amKevin, is the 500 F correct ? Sound terrifying high.
kevin says
December 14, 2016 at 3:37 pmOy Len Hew: That is correct! Enjoy!
Anonymous says
December 18, 2016 at 8:16 pmCan these be made ahead of time and kept warm?
Anonymous says
December 19, 2016 at 4:19 amCut one inch thick? It looks like a quarter inch in the picture, which makes more sense anyway.
kevin says
December 20, 2016 at 11:20 pmKristie Lilly: They will taste great later but will not be as crispy.
kevin says
December 20, 2016 at 11:21 pmAnonymous: They should be about 1 inch thick, they might look a little different in the photo.
Mehndi says
December 29, 2016 at 5:54 amLooking good…
Lucinda says
January 6, 2017 at 1:53 amI 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.
Anonymous says
January 7, 2017 at 6:04 pmMade 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 says
January 8, 2017 at 2:24 pmxenia: I'm glad you like them!
sseble says
January 8, 2017 at 8:19 pmI 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 says
January 9, 2017 at 2:48 amOk 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 says
January 10, 2017 at 2:21 pmAnonymous: 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 says
January 20, 2017 at 1:49 amThese 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 says
January 21, 2017 at 3:46 pmLife's A Tomato: Parmesan is great on them! 🙂
Unknown says
February 20, 2017 at 5:47 pmThis is not a vegetarian recipe as you are cooking it in chicken broth. Not sure why it is tagged as vegetarian.
kevin says
February 23, 2017 at 6:28 pmUnknown: Use the vegetable broth option in the recipe for vegetarian!
Elle1982 says
May 2, 2017 at 4:48 pmMy oven doesn't go up to 500, how should I adjust, temperature and cooking time?
kevin says
May 3, 2017 at 5:16 pmElle1982: 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 says
May 25, 2017 at 11:12 pmJust made these with olive oil instead of butter. Delicious! Can be tagged as vegan too! 😉
JJ AZ says
July 3, 2017 at 1:05 amThis 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.
Shell says
September 7, 2017 at 6:36 pmSoooooo good!
SkrapMan says
January 1, 2018 at 4:41 pmWe make these leaving the peel on the potato.
Squee She says
January 28, 2018 at 5:32 amMade these tonight (exactly as instructed), and they were addictive and delicious.
Will definitely be making again!
Unknown says
February 7, 2018 at 9:12 pmI 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?
kevin says
February 8, 2018 at 2:45 pmUnknown: 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.
Agape and Zoe Naturals says
February 19, 2018 at 11:56 pmWhen does the garlic come in? I don't see it in the direction.
kevin says
February 20, 2018 at 12:38 pmAgape and Zoe Naturals: The garlic comes in in step two when adding the broth after flipping the potatoes. Enjoy!
JohnnyTribe says
March 29, 2018 at 9:58 amThese 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.
lolhi says
March 29, 2018 at 10:02 pmIf I need to double the potatoes, do I also double the liquid? I'm feeding teenage boys!
kevin says
March 29, 2018 at 11:37 pmLol hi: Yes, double all of the ingredients. Enjoy!
Squee She says
March 30, 2018 at 8:09 am@JohnnyTribe Call it your fancy names, but this recipe works for working mums
Sue Turner says
April 9, 2018 at 1:53 amWe 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!
Elizabeth says
September 26, 2018 at 8:53 pmAbsolutely delicious potatoes. The high temp makes them nice and crispy. Will serve to visitors in the future.
Thank you
Karen T says
December 12, 2018 at 6:41 pmcan these be prepared and or done ahead of time and finished/heated the day of serving? If so, any instructions as to how?
kevin says
December 14, 2018 at 10:39 amYes they can! You could reheat them in the oven or in the microwave. Enjoy!
Connie says
December 14, 2018 at 5:54 pmI 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.
WileyP says
December 19, 2018 at 1:38 amThese melting potatoes are suburb – Some of the best roasted potatoes I’ve ever made. Thank you so much for the recipe!
Shirley Benner says
February 8, 2019 at 10:36 amThere is nothing to change in this recipe. Easy and delicious!!!!!!!!