By: Becky Hardin
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These oven roasted Melting Potatoes are the ultimate side dish. Practically dripping butter, these soft and tender roasted potatoes go with any and every meal and are sure to please. These are my very favorite potato side dish! It doesn’t get better than this
Table of Contents
Why We Love This Melting Potatoes Recipe
This spin on oven roasted potatoes will melt in your mouth, and all that flavorful butter will leave your taste buds wanting more! Tender, juicy, easy, fool-proof, impeccable! I’m obsessed.
Variations on Melt In Your Mouth Potatoes
Can’t find Yukon Golds? Try Russets instead. And if you’re not feeling the herbs and spices I chose, feel free to swap for your favorites. Italian seasoning, ranch seasoning, or even taco seasoning would all be delish!
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How to Store and Reheat
Store leftover melting potatoes in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 10-15 minutes, or until warmed through.
How to Freeze
Freeze melting potatoes in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
You can never go wrong with potatoes as a side dish, and these pair beautifully with Lemon Chicken with White Wine, Chicken Fried Steak with Gravy, Pan Fried Tilapia, Poached Chicken Breasts, or Beef Tenderloin with Mushroom Sauce.
More Oven Roasted Potatoes To Try
- Smashed Potatoes
- Roasted Potatoes
- Parmesan Roasted Potatoes
- Roasted Baby Potatoes
- Twice Baked Potatoes
- Fondant Potatoes
Recipe
Melting Potatoes Recipe
4.50 from 8 votes
Author: Becky Hardin
Serves4 people
Print Rate
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Every main course needs the perfect side dish, and these oven roasted melting potatoesare that side dish! They go with pretty much any meal under the sun, and once you taste them, you’ll be completely hooked.
Step-by-step photos can be seen below the recipe card.
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Ingredients
- 3 pounds Yukon Gold potatoes peeled
- 1½ cups unsalted butter melted (3 sticks)
- 1 tablespoon minced fresh thyme
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 cup low-sodium chicken broth
- 2 cloves garlic minced
Optional
- ⅛ teaspoon crushed red pepper flakes
- ½ teaspoon herbs de provence
- Fresh herbs such as rosemary and sage
Instructions
Adjust oven rack to middle position and preheat oven to 500°F. Spray a 12×8-inch (or similar-sized) baking pan with nonstick spray. Set aside.
Square off the pointed ends of the potatoes and cut into 1-inch-thick disks. The potatoes should be very similar in size.
3 pounds Yukon Gold potatoes
Place the potatoes in a large bowl and toss with the melted butter, thyme, salt and black pepper.
1½ cups unsalted butter, 1 tablespoon minced fresh thyme, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper
Place the potatoes in a single layer in the prepared pan with at least ½ inch between potato disks.
Roast the potatoes in the preheated oven for 20 minutes, or until the bottoms are beginning to brown around the edges.
Remove pan from the oven and flip the potatoes over using a flat metal spatula. Loosen the potatoes from the bottom – do not pull up on the potatoes.
Return the potatoes to the oven and cook another 15 minutes.
In a medium-sized bowl, whisk together the chicken broth and minced garlic. Add any optional herbs and spices you desire.
1 cup low-sodium chicken broth, 2 cloves garlic, ⅛ teaspoon crushed red pepper flakes, ½ teaspoon herbs de provence, Fresh herbs
Remove the pan from the oven, flip the potatoes, and pour the broth/garlic mixture over the potatoes.
Cook another 15 minutes. The potatoes should be tender and sauce reduced slightly.
Remove from the oven and allow to cool for 5 minutes before serving. To serve, spoon a little of the sauce over the potatoes.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Do NOT use a glass baking dish – it could shatter in a 500°F oven.
Storage:Store melting potatoes in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Nutrition Information
Calories: 887kcal (44%) Carbohydrates: 61g (20%) Protein: 9g (18%) Fat: 70g (108%) Saturated Fat: 44g (275%) Polyunsaturated Fat: 3g Monounsaturated Fat: 18g Trans Fat: 3g Cholesterol: 183mg (61%) Sodium: 630mg (27%) Potassium: 1526mg (44%) Fiber: 8g (33%) Sugar: 3g (3%) Vitamin A: 2242IU (45%) Vitamin C: 70mg (85%) Calcium: 77mg (8%) Iron: 3mg (17%)
Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!
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How to Make Melting Potatoes Step by Step
Prep the Potatoes: Adjust your oven rack to the middle position and preheat your oven to 500°F. Spray a 12×8-inch (or similar-sized) baking pan with nonstick spray. Set aside. Square off the pointed ends of 3 pounds of Yukon Gold potatoes and cut into 1-inch-thick disks. The potatoes should be very similar in size.
Season the Potatoes: Place the potatoes in a large bowl and toss with 1½ cups of melted unsalted butter, 1 tablespoon of minced fresh thyme, 1 teaspoon of kosher salt, and ½ teaspoon of freshly ground black pepper.
Arrange the Potatoes: Place the potatoes in a single layer in the prepared pan with at least ½ inch between potato disks.
Roast and Flip: Roast the potatoes in the preheated oven for 20 minutes, or until the bottoms are beginning to brown around the edges. Remove the pan from the oven and flip the potatoes over using a flat metal spatula. Loosen the potatoes from the bottom – do not pull up on the potatoes. Return the potatoes to the oven and cook for another 15 minutes.
Make the Sauce: In a medium-sized bowl, whisk together 1 cup of low-sodium chicken broth and 2 cloves of minced garlic. Add any optional herbs and spices you desire.
Sauce the Potatoes: Remove the pan from the oven, flip the potatoes, and pour the broth/garlic mixture over the potatoes.
Roast and Serve: Cook another 15 minutes. The potatoes should be tender and the sauce reduced slightly. Remove from the oven and allow to cool for 5 minutes before serving. To serve, spoon a little of the sauce over the potatoes.
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