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: 
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
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
Ooh I've never heard of melting potatoes, but they look so crispy and perfect!!
Sues
These look tasty!
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?
I still have Idaho baking potatoes leftover from Thanksgiving…do you think they will work???
I am going to make these for dinner tonight.
I will have them with a salad .. there will be nothing else needed 🙂
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!
Well, potatoes don't sound much better than that! YUM!
I see the nutrition facts, that's awesome, but what's the serving size?
This all looks fantastic!!
Mike Earley: 4 servings from1.5 pounds of potatoes. Enjoy!
Kevin, is the 500 F correct ? Sound terrifying high.
Oy Len Hew: That is correct! Enjoy!
Can these be made ahead of time and kept warm?
Cut one inch thick? It looks like a quarter inch in the picture, which makes more sense anyway.
Kristie Lilly: They will taste great later but will not be as crispy.
Anonymous: They should be about 1 inch thick, they might look a little different in the photo.
Looking good…
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.
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!!
xenia: I'm glad you like them!
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
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.
Anonymous: Oh no! I usually use a metal pan, but I have used pyrex without a problem. I have added a note!
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!
Life's A Tomato: Parmesan is great on them! 🙂
This is not a vegetarian recipe as you are cooking it in chicken broth. Not sure why it is tagged as vegetarian.
Unknown: Use the vegetable broth option in the recipe for vegetarian!
My oven doesn't go up to 500, how should I adjust, temperature and cooking time?
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.
Just made these with olive oil instead of butter. Delicious! Can be tagged as vegan too! 😉
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.
Soooooo good!
We make these leaving the peel on the potato.
Made these tonight (exactly as instructed), and they were addictive and delicious.
Will definitely be making again!
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?
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.
When does the garlic come in? I don't see it in the direction.
Agape and Zoe Naturals: The garlic comes in in step two when adding the broth after flipping the potatoes. Enjoy!
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.
If I need to double the potatoes, do I also double the liquid? I'm feeding teenage boys!
Lol hi: Yes, double all of the ingredients. Enjoy!
@JohnnyTribe Call it your fancy names, but this recipe works for working mums
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!
Absolutely delicious potatoes. The high temp makes them nice and crispy. Will serve to visitors in the future.
Thank you
can these be prepared and or done ahead of time and finished/heated the day of serving? If so, any instructions as to how?
Yes they can! You could reheat them in the oven or in the microwave. Enjoy!
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.