Melting Potatoes Garlic Butter

Crisp on the outside and meltingly tender within these melting potatoes make any meal feel like a special occasion They soak up a garlicky buttery broth that turns each bite into pure comfort and honestly even picky eaters go back for seconds and thirds

The first time I made these was for a Thanksgiving potluck everyone kept asking for the recipe and now they re my quick fix when I want a showstopper side with minimal fuss

Ingredients

• Yukon Gold or Russet potatoes: These potatoes have the right balance of creaminess and structure for that signature melt in your mouth texture Choose firm potatoes with no green spots or soft patches for best results
• Unsalted butter: This gives the potatoes their rich depth and helps crisp the edges Use high quality butter for best flavor
• Olive oil: Adds a fruity note and helps prevent burning during roasting Use extra virgin if possible for a rounded taste
• Kosher salt: Boosts the natural flavor of potatoes use flaky sea salt at the end for an extra flavor pop
• Freshly ground black pepper: Adds warming flavor freshly cracked makes a big difference in aroma
• Thyme: This herb brings bright earthy notes Fresh thyme gives the dish a lovely aroma but dried thyme works perfectly too
• Garlic: When you add minced garlic to the broth it infuses a subtle punch Do not use jarred garlic for this a fresh clove makes all the difference
• Low sodium vegetable broth: The broth absorbs during the final roast giving the potatoes their signature melting texture and flavor Chicken broth is fantastic if you are not vegetarian look for low sodium to control saltiness

Instructions

Preheat the Oven:

Set your oven to 220 C which is 425 F Let it come all the way up to temperature It ensures you get that signature golden crust on the potatoes

Prepare the Potatoes:

Peel your Yukon Gold or Russet potatoes then slice them into 2.5 cm or 1 inch thick rounds Try to make the pieces uniform for even roasting

Season and Toss:

In a small bowl whisk together the melted butter olive oil salt pepper and thyme Pour this mixture over the potatoes placed in a single layer in your oven safe dish Turn each round to coat them completely with the flavorful fat blend Every bit should glisten

Roast the First Side:

Roast the potatoes in the oven for 15 minutes The bottom will turn a beautiful golden brown while the top stays pale for now

Flip and Continue Roasting:

After 15 minutes carefully flip each potato with tongs or a spatula Keep them in a single layer Roast another 15 minutes By now both sides should be crisp and deeply colored

Add the Broth and Garlic:

Pour your broth and fresh minced garlic evenly over and around the potatoes Do it gently so you do not splash hot fat The broth will bubble and sizzle infusing each round with flavor

Final Roast:

Place the dish back in the oven Roast for about 10 minutes until most of the broth is absorbed and the potatoes are meltingly soft If you see some pan juices left spoon them over the potatoes when serving

Serve Hot:

These potatoes are best enjoyed right away Spoon some of the buttery garlicky pan liquid over each serving for the ultimate experience

Save

My favorite part of these potatoes is how the edges get so crisp while the middles stay almost custardy My uncle used to sneak tastes straight from the pan at family BBQs because he could not resist those buttery golden rounds

Storage Tips

These potatoes keep well for up to three days in the refrigerator Store them in an airtight container To reheat spread them on a baking tray and warm in the oven at 180 C until heated through to restore that crispy outside A microwave works but the potatoes will be softer

Ingredient Substitutions

If you do not have Yukon Gold or Russet potatoes try King Edward or Maris Piper for similar texture For a dairy free version swap butter for more olive oil If fresh thyme is out of reach dried rosemary or Italian seasoning also works well

Serving Suggestions

Melting potatoes are a classic with roast chicken grilled steak or baked fish I also love piling them alongside simple sautéed greens or a bean salad for a light meal For extra color add a sprinkle of chopped parsley just before serving

Save

The melting texture and golden crust turn this humble potato recipe into a dinner table favorite Enjoy them hot and savor those flavorful pan juices while they last

Your Questions Answered

→ What type of potatoes work best?

Yukon Gold or Russet potatoes are ideal due to their fluffy interior and sturdy texture.

→ Can I substitute the broth?

Yes, you can use either low-sodium vegetable broth or chicken broth for added flavor.

→ How do I get the crispiest exterior?

Ensure the potato rounds are arranged in one layer, and roast at high heat before adding the broth.

→ Is this dish suitable for vegetarians?

Yes, as long as vegetable broth and plant-based butter are used, it's vegetarian-friendly.

→ How can I make this dairy-free?

Replace butter with extra olive oil to make the dish completely dairy-free.