If you’re looking for a side dish that’s crispy on the outside, melt-in-your-mouth tender on the inside, and bursting with flavor, Melting Potatoes are the answer! This simple yet elegant recipe transforms humble russet potatoes into golden, buttery perfection.
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The Best Melting Potatoes Recipe
If you have never had melting potatoes, now is the time to try them! They are called “melting” potatoes due to their, soft, melt-in-your-mouth texture. The magic behind melting potatoes lies in the technique of searing them in a combination of butter, olive oil, garlic, and rosemary, then finishing them in the oven with a flavorful chicken broth. This method of cooking potatoes is often used in restaurants, and for a good reason!
In no time, you can master these restaurant-quality melting potatoes right at home! They’re the ideal side dish for a holiday feast or a deliciously comforting addition to a family dinner.
Ingredients Needed
- Russet Potatoes: Russet potatoes work well here due to their high starch content. They will get a perfectly crisp outer layer with a soft, butter inside.
- Salt & Pepper: Season the potatoes with salt and pepper to taste.
- Olive Oil: I like to coat the potatoes in olive oil so that the salt and pepper sticks well before sautéing the potatoes!
- Butter: The key to making amazing melting potatoes is cooking them in plenty of butter!
- Rosemary: Fresh rosemary adds an earthy, aromatic touch. Dried rosemary can work in a pinch, but fresh is best! If you prefer, you can use chopped fresh thyme instead!
- Garlic: Garlic adds a depth of savory flavor! I like to use fresh, whole garlic cloves.
- Chicken Broth: Chicken broth will add moisture to the potatoes, ensuring a perfectly soft center.
How to Make Melting Potatoes
- Preheat & Season Potatoes: Preheat oven to 400 degrees. Add potatoes, olive oil, salt and pepper to a medium bowl. Toss to coat the potatoes in the oil and seasoning.
- Melt Butter: Heat an oven safe skillet over medium high heat. Add in 4 tbsp of butter. Once melted add in the potatoes, rosemary and garlic cloves.
- Sear: Cook over medium high heat for 3-4 minutes or until the potatoes get a golden brown sear on them.
- Flip & Add Broth: Flip the potatoes then pour on the chicken broth. Add in the remaining 4 tbsp butter.
- Bake & Serve: Bake for 25-30 minutes or until the potatoes are fork tender. Serve the potatoes with the broth on top and enjoy!
Tips for Success
- Use an oven safe skillet! Either a cast iron or stainless steel skillet works best. Both of these types of pans will sear the potatoes well and can transfer seamlessly into the oven!
- Don’t skip the sear! Searing the potatoes before baking ensures you get a crispy exterior on both sides of the potatoes.
- Slice the potatoes into evenly sized pieces. I like to slice the potatoes into 1 inch thick rounds. This will ensure even cooking and all the potatoes will be finished cooking at the same time!
Serving Suggestions
The best part about this melting potatoes recipe is its incredible versatility! These elegant potatoes are perfect for a holiday spread, pairing beautifully with a roasted turkey and a side of asparagus topped with garlic breadcrumbs. Yet, they’re simple enough to elevate a weeknight dinner alongside grilled chicken or crispy air fryer salmon.
Frequently Asked Questions
Can I use a different type of potato?
Yes, Yukon Golds are another great option. They have a naturally buttery flavor, but they may not crisp up as much as russets.
Can I make this dish vegetarian?
Absolutely! Swap the chicken broth for vegetable broth to make this a vegetarian-friendly dish.
How do I store and reheat melting potatoes?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in a 400°F oven until warmed through and crispy again. Alternatively, you can reheat them in the microwave for ease.
More Side Dish Recipes to Try
- Creamy Mashed Potatoes
- Crispy Herb Smashed Potatoes
- Hashbrown Casserole
- Sloppy Joe Stuffed Sweet Potatoes
- Lemon Parmesan Gnocchi
Melting Potatoes
Ingredients
- 4 large russet potatoes, remove the ends then slice into 1 inch slices
- 1 tsp salt
- 1/2 tsp pepper
- 2 tbsp olive oil
- 8 tbsp butter, divided
- 2 sprigs rosemary
- 8 cloves garlic
- 1 cup chicken broth
Instructions
- Preheat oven to 400 degrees. Add potatoes, olive oil, salt and pepper to a medium bowl. Toss to coat the potatoes in the oil and seasoning.
- Heat an oven safe skillet over medium high heat. Add in 4 tbsp of butter.Once melted add in the potatoes, rosemary and garlic cloves.Cook over medium high heat for 3-4 minutes or until the potatoes get a golden brown sear on them.
- Flip the potatoes then pour on the chicken broth. Add in the remaining 4 tbsp butter.
- Bake for 25-30 minutes or until the potatoes are fork tender.
- Serve the potatoes with the broth on top and enjoy!
Nutrition Information
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