Melting Potatoes are my go-to dish when I want to impress dinner guests. With pillowy-soft, melt-in-your-mouth middles drenched in a lick-your-plate-worthy garlic herb butter sauce, it’s no wonder these get devoured in minutes! But despite their impressive look, they’re secretly super easy to whip up, making them perfect for both holiday feasts and busy weeknights alike.
London’s Tips for Success: Use Yukon Gold potatoes for that perfect creamy texture with just a bit of firmness. Be sure to choose potatoes that are all roughly the same size so they cook evenly in the oven.
I’d heard of Melting Potatoes before, but I didn’t truly understand their magic until I finally tried them a few years ago. The moment my teeth sank into that tender, flavor-packed center, I was hooked. It was everything a potato should be—crispy on the outside, melt-in-your-mouth soft inside.
So, what’s the secret? It’s all about roasting the potatoes in a buttery garlic and herb sauce to golden perfection, then giving them a quick steam bath in broth. In under an hour, you’ll have the best potatoes you’ve ever tasted!
The One Drawback (But Totally Worth It!)
I won’t sugarcoat it—this recipe does require a bit of time and attention. You’ll need to flip the potatoes and add broth partway through. But trust me, every step is worth it! And if you’re pressed for time, don’t worry—I’ve included some make-ahead tips below to make your life easier.
If you want a sweeter version, check out these Melting Sweet Potatoes!
Ingredients You’ll Need
For the exact measurements and detailed instructions, you can jump to the recipe.
- Yukon gold potatoes. These creamy, yet firm potatoes have the perfect texture! Red potatoes can be substituted, but you’ll end up with a firmer end result. You need about 8, or around 1 ½ pounds, of potatoes. These are the perfect size and texture to get the melty consistency you’re looking for. Avoid using Russet potatoes as the texture won’t turn out the same.
- Butter. Salted is preferred, but unsalted can be used.
- Oil. Both avocado and olive oil work. If needed, you can use additional oil instead of butter, but it will affect the flavor.
- Herbs. A combination of herbs is essential to this dish. Fresh rosemary and thyme were used, but you can sub in other herbs.
- Garlic. Minced garlic adds a depth of flavor that you don’t want to miss. While not recommended, you can use ¼ teaspoon garlic powder.
- Broth. Chicken provides the most flavor, but vegetable broth can be used as well. Beef broth will be overwhelming, though.
Vegan and dairy-free: I’ve altered this recipe quite a few times for my vegan friends! All you need to do is use vegetable broth and a vegan butter alternative (Miyoko’s is delicious!) and they turn out great.
How to Make Melting Potatoes
Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.
- Prep the potatoes. Start by quickly washing off the outside of the potatoes to remove any dirt or debris. Using a sharp knife and a cutting board, carefully remove about ½ inch from each of the rounded ends of the potatoes. Then, slice each one in half so you have two round pieces.
- Make the sauce. In the large bowl, mix together the melted butter, oil, rosemary, thyme, minced garlic, salt, and pepper. Use a whisk to ensure everything is combined.
- Sauce the potatoes. Add the potatoes to the bowl with the sauce. Gently toss until the halves are thoroughly coated.
- Bake the potatoes. Preheat the oven to 400℉. Be sure the oven rack is in the upper-middle position. Coat a 13×9-inch dish or a rimmed baking sheet with a non-stick cooking spray. Line the potato halves in a single layer in the pan. If there is any leftover sauce, pour it over the top of the potatoes. Bake the potatoes for 30 minutes, making sure to flip them halfway through cooking. They will be tender, but you aren’t quite done yet.
- Pour in the broth. Pour the broth over the potatoes and continue baking for another 20 to 25 minutes. The broth helps them to steam, and gives the potatoes that soft and pillowy texture.
- Serve. Spoon some of the pan sauce from the bottom of the dish over the potatoes and top with a sprinkle of fresh herbs.
Meal Prep and Storage
- Prep-Ahead: You can slice the potatoes and store them in a bag in the fridge for up to 1 to 2 days. Be sure to soak them in water before so they don’t turn brown, though.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 to 5 days.
- Freezing: While you can tightly wrap these potatoes and freeze for up to 1 month, the texture won’t be quite the same when thawed due to the water content in the potatoes.
- Reheating: Warm the potatoes back up in a 350°F oven for 10 to 15 minutes. You can use the microwave, as well.
FAQs
You can, but they won’t taste quite the same! While Yukon Golds are ideal due to their creamy texture and slight firmness, you can also use red potatoes or even Russets in a pinch. Just keep in mind that the texture may vary, with Russets being a bit fluffier and not as creamy on the inside.
Absolutely! The broth is what gives the potatoes that “melting” texture. It softens the centers and infuses extra flavor, making them irresistibly tender. Skipping this step would result in less tender potatoes.
Yes! You can partially prepare the dish by roasting the potatoes up to the point before adding the broth. Let them cool, then refrigerate. When you’re ready to serve, reheat in the oven, add the broth, and finish cooking.
No, you do not have to peel the skin of the potatoes before making this recipe, but you can if you’d like! The skin gets a beautiful crispy texture while the inside gets tender. When leaving the peel on, be sure to rinse and scrub the outsides, since they are a root vegetable grown underground.
More Potato Side Dish Recipes
These yummy potato side dishes are full of flavor the whole family will love.
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Preheat the oven to 400°F.
Trim ½ inch from the rounded ends of all of the potatoes and then cut in half to get two 1-inch rounds.
2 pounds Yukon gold potatoes
In a large bowl whisk together the melted butter, oil, rosemary, thyme, garlic, salt, and black pepper. Add the potato halves and toss until they’re well coated.
4 tablespoons butter, 2 tablespoons oil, 1 teaspoon rosemary, 1 teaspoon thyme, 3 cloves garlic, 1 teaspoon salt, ¼ teaspoon black pepper
Place the coated potatoes in a 13×9-inch baking dish that has been sprayed with non-stick cooking spray in a single layer. Pour any remaining sauce on top of them. Bake the potatoes in the preheated oven for 30 minutes, flipping halfway through.
Pour in the broth and return to the oven for an additional 20 to 25 minutes.
1 cup chicken broth
Serve the potatoes with a drizzle of the sauce from the bottom of the dish and with a sprinkle of fresh herbs.
- Potatoes: Grab a waxy variety, like Yukon gold, for the best results.
- Ingredients: Sub in vegetable broth and vegan butter for a vegan dish.
- Prep-Ahead: You can slice the potatoes and store them in a bag in the fridge for up to 1 to 2 days ahead of time. They will stay fresher when kept in water with a bit of salt.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 to 5 days.
- Freezing: While you can tightly wrap these potatoes and freeze for up to 1 month, the texture won’t be quite the same when thawed due to the water content in the potatoes.
- Reheating: Warm the potatoes back up in a 350℉ oven for 10 to 15 minutes. You can use the microwave, as well.
Calories: 239kcal, Carbohydrates: 28g, Protein: 4g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.3g, Cholesterol: 22mg, Sodium: 537mg, Potassium: 668mg, Fiber: 4g, Sugar: 1g, Vitamin A: 316IU, Vitamin C: 32mg, Calcium: 40mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
