These Melting Potatoes are crispy and golden brown on the outside, with soft, buttery centers that literally melt in your mouth! This easy melting potatoes recipe is made with thick slices of russet potatoes seared in butter, olive oil, garlic, and fresh rosemary, then roasted in the oven with savory chicken broth. They’re an easy yet impressive potato side dish that’s perfect for weeknight dinners, holidays, or special occasions!

Golden-brown melting potatoes seared in a skillet with herbs and garlic.

These Potatoes Literally Melt In Your Mouth!

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. The potatoes soak up SO MUCH FLAVOR using this method!

Melting potatoes sliced into rounds, roasted with herbs and garlic on a white plate.

Ingredients

Ingredients for melting potatoes on a white surface: a carton of chicken bone broth, olive oil, salt, pepper, a head of garlic, fresh thyme, butter, and three russet potatoes.
  • 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.
  • 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: The potatoes are cooked in the chicken broth and give the potatoes so much flavor!

How to Make Melting Potatoes

  1. 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.
Potato medallions in a bowl with olive oil, salt and pepper.
  1. 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.
  2. Sear: Cook over medium high heat for 3-4 minutes or until the potatoes get a golden brown sear on them.
Melting potatoes starting to cook in a cast iron skillet with garlic and fresh rosemary.
  1. Flip & Add Broth: Flip the potatoes then pour on the chicken broth. Add in the remaining 4 tbsp butter.
  2. Bake & Serve: Bake for 25-30 minutes or until the potatoes are fork tender. Serve the potatoes with the broth on top and enjoy! I love serving these potatoes with my French Onion Chicken, Chicken Marsala or my Easy Meatloaf Recipe.
Seared potatoes in a cast iron skillet with garlic and rosemary.
Kelley Simmons Kelley’s Tips

Tips For The Best Melting Potatoes

  • 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!
Kelley
Pan-seared melting potatoes seasoned with herbs in a cast-iron skillet.

Melting Potatoes FAQ

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.

Golden-brown melting potatoes pan-seared with herbs in a cast-iron skillet.

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    Melting potatoes sliced into rounds, roasted with herbs and garlic on a white plate.
    Recipe

    Melting Potatoes

    5 from 1 vote
    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.
    Author: Kelley Simmons
    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Total Time: 50 minutes
    Serves 4
    Rate Print

    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!

    Notes

    • 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!

    Nutrition Information

    Calories: 567kcalCarbohydrates: 69gProtein: 9gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 61mgSodium: 999mgPotassium: 1584mgFiber: 5gSugar: 3gVitamin A: 708IUVitamin C: 23mgCalcium: 70mgIron: 3mg
    Melting potatoes sliced into rounds, roasted with herbs and garlic on a white plate.

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