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Melting Potatoes

Melting Potatoes

I’ve seen recipes for these melting potatoes for years but recently ran across the Cook’s Country version and decided to give it a try. I am so glad I did! You cook them at really high heat in the oven to crisp up the outside layers but then you finish cooking them in some garlic and chicken broth which makes these little melting potatoes so tender and full of flavor. My daughter and I nearly ate the entire tray ourselves–they were SO delicious! I think I’ll be making these melting potatoes with this year’s Christmas prime rib dinner. I can’t wait!

Melting Potatoes

How to Make Melting Potatoes

Heat the oven to 500 degrees. Coat a rimmed half baking sheet or metal baking dish with cooking spray. Side Note: Don’t use a glass baking dish because it may shatter in the oven at such a high temperature.

Peel the potatoes then square off the ends and cut crosswise into 3/4 to 1 inch thick disks. Toss potatoes with the melted butter, thyme leaves, sea salt, and freshly cracked pepper, to taste. Toss to coat evenly on each potato slice. Place the potatoes in a single layer on the prepared baking sheet/dish.

Melting Potatoes

Roast the potatoes for 15 minutes then flip them over and continue to roast for 15 minutes. Flip the potatoes once more then add the broth and smashed garlic cloves. Continue to roast for 12-15 minutes, or until tender.

Remove from the oven and place on a serving plate then drizzle with the remaining sauce and garlic cloves. Serve immediately. Enjoy!

Melting Potatoes

Melting Potatoes

Melting Potatoes

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Course: Sides
Cuisine: American
Servings: 4
Author: Pam / Original by Cook's Country

Equipment

  • Metal rimmed half baking sheet or baking dish (NO glass)

Ingredients

  • 1 ½ lbs Yukon gold potatoes, peeled & cut into 3/4-1 inch rounds
  • 3 tbsp butter, melted
  • 1 ½ tsp fresh thyme leaves
  • 1/2 tsp sea salt
  • 1/2 tsp freshly cracked black pepper
  • ¾ cup chicken broth
  • 3-4 cloves of garlic, smashed

Instructions

  • Heat the oven to 500 degrees. Coat a rimmed half baking sheet or metal baking dish with cooking spray.
    Side Note: Don't use a glass baking dish because it may shatter in the oven at such a high temperature.
  • Peel the potatoes then square off the ends and cut crosswise into 3/4 to 1 inch thick disks.
  • Toss potatoes with the melted butter, thyme leaves, sea salt, and freshly cracked pepper, to taste. Toss to coat evenly on each potato slice. Place the potatoes in a single layer on the prepared baking sheet/dish.
  • Roast the potatoes for 15 minutes then flip them over and continue to roast for 15 minutes.
  • Flip the potatoes once more then add the broth and smashed garlic cloves. Continue to roast for 12-15 minutes, or until tender. 
  • Remove from the oven and place on a serving plate then drizzle with the remaining sauce and garlic cloves. Serve immediately. Enjoy!
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7 Comments

  1. Gosh, these look terrific! Such an easy recipe too. These would be perfect with a roast. Or all by themselves. 🙂 Thanks!

  2. I have never seen this cooking method. Looks great! I will definitely be trying this recipe. Thank you