If you’re looking for the ultimate side dish that outshines everything else on the table, meet Melting Potatoes — thick, golden potato rounds that are crisp on the outside and meltingly tender inside. Inspired by the French fondant potatoes, this recipe transforms simple spuds into luxurious bites of buttery perfection. Slow-roasted in butter, olive oil, and broth, these potatoes absorb all the rich flavor and come out with a texture so soft, they practically melt in your mouth. Whether served alongside salmon, steak, or roasted chicken, these potatoes will become the highlight of your meal.
Ingredients
• 2 tablespoons unsalted butter, melted
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 pounds Yukon gold or russet potatoes (4–5 medium)
• 2 to 3 sprigs fresh rosemary, coarsely chopped (about 1 tablespoon)
• 1 cup low-sodium chicken or vegetable broth
• 4 cloves garlic, peeled and smashed
Instructions
1. Preheat the Oven:
Position a rack in the middle of your oven and heat to 450°F (230°C).
2. Mix the Butter Coating:
In a bowl, whisk together the melted butter, olive oil, salt, and pepper until smooth.
3. Prepare the Potatoes:
Peel the potatoes (optional for extra texture), trim the rounded ends slightly, and slice into 1-inch-thick rounds. Add the potatoes and chopped rosemary to the butter mixture, tossing until evenly coated.
4. Arrange on a Pan:
Place the potato rounds cut-side up in a rimmed metal baking pan or sheet (avoid glass). Drizzle any leftover butter mixture on top and spread them in a single layer.
5. Roast Until Golden:
Bake for about 15 minutes, then flip each potato round. Roast another 15 minutes, or until both sides are deep golden brown.
6. Add Broth and Garlic:
Remove the pan from the oven and carefully pour in the broth. Add the smashed garlic cloves between the potatoes.
7. Finish Roasting:
Return to the oven for about 15 more minutes, or until the potatoes are fork-tender and most of the broth has been absorbed.
8. Serve Hot:
Transfer to a serving dish and spoon a little of the buttery garlic broth over the top. Serve immediately while warm and crisp on the edges.
Tips
- Choose the Right Potato: Yukon Golds yield a rich, creamy center, while Russets become light and fluffy.
- Skip the Peeler: Leaving the skin on adds rustic texture and saves prep time.
- Use Fresh Herbs: Swap rosemary for thyme, sage, or oregano for different flavor profiles.
- Avoid Glass Bakeware: The high temperature and added liquid could cause it to crack—stick to metal pans.
- Crispier Finish: For an extra-crisp bottom, preheat your baking sheet before adding the potatoes.
FAQs
→ Can I make melting potatoes ahead of time?
Yes! Roast them fully, let cool, and store in an airtight container in the fridge for up to 5 days. Reheat in the oven to bring back the crisp edges.
→ Can I make these vegan?
Absolutely—just use olive oil instead of butter and vegetable broth instead of chicken broth.
→ Do I have to peel the potatoes?
No, peeling is optional. The skin adds extra texture and flavor.
→ What’s the best broth to use?
Low-sodium broth is ideal so you can control the saltiness. Either chicken or vegetable broth works beautifully.
→ Can I use other herbs?
Yes, rosemary is classic, but thyme or a touch of sage works perfectly too.
Final Thoughts
Melting Potatoes are proof that the simplest ingredients can create something extraordinary. With their golden crust and buttery, melt-in-your-mouth interior, they’re the kind of side dish you’ll crave long after the last bite. Perfect for holidays like Thanksgiving or weeknight dinners, these potatoes are easy enough for everyday cooking yet elegant enough to impress guests. Once you try them, they’ll earn a permanent spot on your recipe rotation.
