These perfectly roasted potatoes are crispy on the outside, tender on the inside, and bursting with savory flavor. This easy side dish is a delicious complement to any meal. Whether you’re preparing a family dinner or hosting guests, this potato recipe is sure to impress!
Why You’ll Love This Recipe
I don’t know about you, but I’m always looking for new ways to cook potatoes. As far as I’m concerned, you can never have to many recipe for cooking, roasting and baking potatoes. And these Melt in Your Mouth Potatoes are the one side dish I know my family will always love.
Plus, potatoes are inexpensive, and potato sides are usually easy pretty easy to prepare. In my experience, you really can’t go wrong serving potatoes with almost any meal.
Made these with glazed pork chops. Great side dish, they actually did melt in your mouth! My guys went for seconds so that’s a good sign for a keeper!
Margie
These potatoes are no exception, and just as I expected, my whole family loved them.
These potatoes are roasted in a butter and herb mixture for a crispy outside, and then chicken broth is added towards the end of cooking to make the insides soft and tender.
Oh, and a few garlic cloves get thrown in towards the end too! So basically, these potatoes are just about perfect! They’re a great side dish for almost any meal.
I love that these potatoes are sliced into thick disks, rather than cubed (which is what I usually do when roasting potatoes).
It really helps crisp up the outsides, and somehow makes the potatoes seem a little extra special.
I’ve made this dish with Russet, red and Yukon Gold potatoes and each one has been wonderful in its own way. But if I had to choose a favorite, it would have to be Yukon Gold.
I like to garnish my cooked potatoes with a sprinkling of fresh parsley, but almost any combination of fresh herbs would be wonderful.
I love that these Melt in Your Mouth Potatoes are fairly simple, but nice enough for company or even holidays. This is one recipe we’ll be making again and again.
What should I serve with melt in your mouth potatoes?
These potatoes are a great side dish for almost any meal, especially beef, pork and chicken. They’re also delicious topped with stroganoff or your favorite chili.
These are some of our favorite main dishes to serve with these soft and crispy potatoes:
Ingredients
- Yukon Gold Potatoes: These are the stars of the show! Yukon Golds have a naturally creamy texture and buttery flavor, making them perfect for roasting. If you’ve only got russets or red potatoes on hand, they’ll work too.
- Butter – We’re using a good amount of melted butter here because, let’s be honest, butter makes everything better. It helps the potatoes roast up nice and golden.
- Dried Thyme & Rosemary: These herbs are a perfect match for roasted potatoes. Fresh herbs work too, but I like using dried for convenience and ease.
- Chicken broth – I make my own using chicken bouillon so I can control the saltiness. This little secret ingredient keeps the potatoes moist and adds a savory depth of flavor.
- Garlic: We’re crushing a couple of garlic cloves to toss into the pan for some extra flavor. The aroma as they roast is nothing short of magical. You could use pre-minced garlic, but whole cloves give a milder, sweeter taste after roasting.
- Salt and Pepper: to taste.
Recipe Tips
- Peel and slice your potatoes ahead of time, then submerge them in ice water until you’re ready to cook them.
- Try sprinkling 1/2 cup of Parmesan cheese over the potatoes after you add the broth. Yum!
- For the crispiest results, don’t line your pan with foil or parchment. The darker your baking sheet, the crispier your potatoes will be. In fact, I like to keep one old, well-used baking sheet in my cupboard just for recipes like this.
- Garnishing with fresh herbs like parsley will really brighten and elevate this dish. Use them if you can!
How to make Melt in Your Mouth Potatoes
Step 1
Prep your oven: Preheat your oven to 475°F (that high heat will give us those crispy edges we’re after). Generously spray a large, rimmed baking sheet with non-stick cooking spray to ensure your potatoes don’t stick.
Step 2
Mix the butter and herbs: In a small bowl, combine 6 tablespoons of melted butter, the dried thyme, dried rosemary, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Stir everything together until the herbs and seasoning are evenly mixed into the butter.
Step 3
Prep the potatoes: Peel 3 pounds of potatoes (or leave the skins on if you like them a bit more rustic). Slice them into 3/4 to 1-inch thick rounds, discarding the ends. You want them thick enough to get that fluffy interior but thin enough to crisp up nicely.
Step 4
Coat the potatoes: Toss the potato slices in the butter-herb mixture, making sure each slice gets a good coating. Lay them out in a single layer on the prepared baking sheet. They need space to roast well, so don’t crowd the pan.
Step 5
Roast the potatoes: Place the potatoes in the oven and roast for 15 minutes. This will get the first side golden and crisp. After 15 minutes, take the potatoes out of the oven and flip them over. Pop them back in for another 15 minutes to get the other side just as crispy and golden.
Step 6
Add the broth and garlic: Remove the potatoes from the oven and flip them one more time. Add the chicken broth and 2-3 cloves of peeled, crushed garlic to the pan. Carefully return the pan to the oven. Roast for an additional 10-15 minutes, or until the potatoes are fork-tender.
Step 7
Garnish and serve: Once the potatoes are done, remove them from the oven and sprinkle them with fresh chopped parsley for a burst of color and freshness.
These were, by far, my favorite potatoes that I have ever cooked! My husband loved them too. They’re also so beautiful. Great addition to dinner and we will keep them a regular on our menu. Cooked exactly as directed and wouldn’t change a single thing
Michelle
FAQs
Can I use a different type of potato for this recipe?Absolutely! While Yukon Gold potatoes are ideal for their creamy texture and buttery flavor, russet and red potatoes work well too. Just keep in mind that different potatoes may roast up slightly differently, with russets getting a bit fluffier and reds staying a little firmer.
What can I substitute for chicken broth if I want to keep it vegetarian? You can easily swap out the chicken broth for vegetable broth. The dish will still have plenty of moisture and flavor.
How do I know when the potatoes are done? Your potatoes are ready when they’re fork-tender and have absorbed most of the chicken broth. They should be crispy on the outside and soft in the middle. If they still feel firm, give them a few more minutes in the oven.
What’s the best way to store leftovers? If you have any leftovers (unlikely!), store them in an airtight container in the fridge for up to 3 days. Reheat them in a hot oven (around 400°F) to restore some of that crispiness. Avoid microwaving as it can make the potatoes soggy.
Be sure to save this recipe to your favorite Pinterest board for later.
More Potato Recipes to Try
- Parmesan Garlic Roasted Potatoes
- Moroccan Roasted Potatoes
- Creamy Herb Roasted Fingerling Potatoes
- Greek Style Red Potatoes
Be sure to check out my tips for choosing and storing potatoes.
Melt in Your Mouth Potatoes
Ingredients
- 3 pounds Yukon Gold potatoes peeled
- 6 tablespoons butter melted
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup chicken broth
- 2-3 cloves garlic peeled and crushed
- 2 tablespoons fresh chopped parsley
Equipment
Instructions
- Place oven rack in upper-middle position. Preheat oven to 475 degrees. Spray a large rimmed baking sheet with non-stick cooking spray.
- In a small bowl, combine 6 tablespoons butter, melted, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1 teaspoon salt, and 1/2 teaspoon pepper.
- Cut 3 pounds Yukon Gold potatoes into 3/4 to 1 inch thick slices, discarding ends. Toss potatoes in butter mixture. Arrange in a single layer on prepared baking sheet.
- Roast potatoes for 15 minutes. Remove from oven and flip potatoes over. Return to oven and roast for an additional 15 minutes.
- Remove potatoes from oven and flip one more time. Add the 1 cup chicken broth and 2-3 cloves garlic to the pan and carefully return to oven. Roast for an additional 10-15 minutes, or until potatoes are tender. Sprinkle with 2 tablespoons fresh chopped parsley and serve.
Video
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111 comments
Ian McCallum
Just came across this tonight. Only issue i have is the cooking temp. Recipe says 475 f. Way too hot. I made my batch 180 c (uk) and they turned out perfect. Absolutely delicious b.t.w.
Bernard Miron
Simply 5 stars. Now can we adapt your recipe for air fryer mode instead of energy consuming ovens?
Thanks for this great recipe.
Lucia Harrison
I have made these a few times, always delicious. Tonight I was serving chicken with Greek style seasoning so decided to add juice of one lemon to the broth. Once again it was amazing. Thanks
NANCY MARKEY
I used sweet potatoes, reduced bake time to 12 minutes each side and eliminated the last bake and they were fabulous too!
Danielle C
I just made these but switched up the spices for oregano and Italian seasoning. These are so good!! Thank you for the recipe!
Hannah
Absolutely delicious. I cut mine a bit smaller because we like crispy, and didn’t add parsley because we didn’t think it needed it. But honestly, these were perfect and I have added it to our recipe book! 🙂 Thank you!
Shloime
The plipping two times is too time consuming! Each plipping takes me some 4 minutes…… no good.
Johnathan S
Seriously one of the best potato dishes I’ve ever made. Thank you!
Michael T
I’ve waited over a year to make these and it was well worth said wait. I am not a “recipe” person – well not anyone else’s recipes – but this is going in my recipes. Top notch. Thank you!!!
Danelle
Thank you!!!
LP
How do you recommend reheating this dish so that the potatoes don’t dry out?
Danelle
Honestly, I wouldn’t recommend reheating them. Unless you used the oven or an air fryer, they’d lose their crispy texture, but that would also dry them out.
LP
We had some leftover so was just wondering if 15 min in oven at a low heat setting would be best.
JS
Does anyone have a picture of how you cut the potatoes or any advice on how they should be cut? Thank you.
jeanne frances long
Some food processors come with blades that cut your potatoes to a perfect size.
Adriana
These were absolutely fantastic and they really do melt in your mouth!!! Bookmarked this recipe because I’ll be making these atleast once a week! Thanks for this amazing recipe!
Marina
Thanks, these were delicious and a nice change from the same boring potatoes we usually eat!
Busi
This recipe seems delicious but my oven is currently broken. Do you reckon I could achieve similar results on the stove top?
Danelle
Possibly, if you cut the recipe in half and used a cast iron skillet.
Lindsay
Wow! I made the recipe exactly as written and omg this is my new favorite way to make potatoes. Full of flavor, and crisp on the outside and soft and melt in your mouth on the inside. Even my picky kids ate them up. Thank you!
Danelle
Thank you!!!
D
Am I suppose to pour the chicken broth over the potatoes or only pour the chicken broth to the pan only? Am I suppose to warm the chicken broth before adding to it the pan or can I add room temperature chicken broth to the pan?
John
This was awesome. I used a glass casserole dish and it worked out fine. We don’t have a baking sheet that would accommodate the chicken broth. Couple things I did different. Drizzled the leftover butter/herb mix on the final rotation. And after cooking added bacon crumbs. Next time I think I will prepare a bacon ranch cheese drizzle for adding after cooking. Just for the taste. Thanks again, this was an awesome recipe! We all loved it here!
Lisa
Hello could I use margarine instead of butter as I’m lactose intolerant. Would this still work?
Thank you
Dava
There are several people asking if this recipe can be made ahead. No answer to that question on line.
So, just checking.
I need a dish to take to someone’s house and don’t know how the crispness will hold up.
Can I high temp heat, again, at hostesses house?
Thx
Danelle
You can make ahead and reheat, but they would probably not be as crispy.
Lostris
Maybe I’d you soaked them for awhile to get out some of the starch then prepared them might help them keep their crispness.
Alan Bennett
These are amazing! I make them quite often as a side dish at home, as well as a covered dish at church picnics. Thank you for sharing!
Robyn Gertzbein
Hello,
This sounds amazing – wondering if you can use sweet potatoes?
I would love to know if anyone has tried?
Robyn
Kat
Someone in the comments above used sweet potatoes.
Lana
Do the potatoes need to be par boiled first?
Ann
I assume not by all the comments here. I know I have roasted 1/2 potatoes without par boiling.
Allison
Can I use russet potatoes for this recipe?
Danelle
Definitely!
sheila watts
isnt 475 a bit high? i use celcuis and thought maybe 200c
Ann
475 F is 246.11111 C
Mary McD
I made these last night to go with some steaks and they were ridiculously good! Both of my kids loved them, and neither are big fans of potatoes that aren’t in the form of French fries. I loved them so much I couldn’t keep myself from snacking on the ones left in the pan while I was cleaning up after dinner! I used fresh rosemary instead of dried because it’s my favorite herb and I have a huge pot growing on my front porch. Will definitely be making these again….and again….and again! 😀
Louise Skoulas
Oh my, so, so very good. Thank you for this recipe.
T
Did you use salted or unsalted butter?
Danelle
Unsalted
Krisilyn
I made these & they did not turn out as expected. My potatoes were way to crispy on the outside ( not beautifully golden like the pictures) and the inside was not what I would call “melt your mouth” I think that 475 was way too high. I will try again but at a lower temp.
barb
These potatoes were great tasting, HOWEVER, my kitchen was filled with smoke after adding the broth to the pan. Should I have heated the broth before adding? If I make this again, I’ll lower the temp to 400, and not add the remaining butter that was used for the potatoes at the beginning. I think this added to the smoke issue once I added the broth. If you have any thoughts on what I did wrong, please let me know.
dildar kassam
great potatoe receipe
very nice everyone liked it
thank u very much
Molly
What kind of pan should be used for this recipe?
Ria
It was super delicious and totally “melted” in my mouth. Just wondering how you got the potatoes into a perfect circle…
Meme
When putting the chicken broth in with the potatoes, it cracked and broke my pampered chef pan.
T
You aren’t really supposed to use glass in this recipe but if you do you have to heat up the stock, the differences in temperature is what shattered your pan.
Tanya
What other herbs can i use instead of or rosemary and thyme? i dont have these on hand. thanks.
Danelle
Pretty much any herbs you have should work fine.
christa chapman
Can you use any kind of potato? Especially baby potatoes or too small?
Danelle
I think you could, you may just have to shorten the cooking time.
Bryan
Love this recipe. I make a variation with a pan sauce that’s, IMO, a fantastic compliment to them.
Make the potatoes as per the recipe except substitute concentrated chicken stock for the broth. I use a tub of Knorr Homestyle stock to two cups of water (this stuff is wonderful to have in the cabinet). Before you add the stock, pour off most of the butter from the pan into a small pot. Add stock and return to oven. While the potatoes finish, add a couple of Tbsp of flour to the butter, heat, and make a slightly thin roux (adjust flour as necessary). When the potatoes come out, pour the remaining stock into roux, whisk and heat until it reaches the consistency that you prefer, add a bit of water if it’s too thick. Enjoy!
Lauri Arneson
Can these be frozen?
Eileen Forte
These shouldn’t just be called melt in your mouth, you should add and “Damn Delicious!” Soooo good. Thanks for sharing the recipe.
Dj
Is there a way to start these ahead? I want to have them with ribs tonight, and they can’t share the oven because of the temperature difference…
Danelle
I’ve never tried it. I’m no sure how it would work. The high oven temperature for the potatoes is what really makes them crisp and delicious.
Josie
Do you peel the potatoes first?
Danelle
I don’t. But you could.
Rob
Great potato dish! Tender inside just as described. Was an easy recipe and perfect with a dollop of sour cream on the side. Will keep recipe for a holiday side to make again.
E
Accidentally ordered 3 -5lbs bags of potatoes and stumbled upon this recipe by googling ” potatoe recipes “trying to figure our how to use all these extra spuds. Amazing ! My picky 14 year old and husband raved how amazing these were . Followed the recipe -except I didnt have chicken broth so used a powdered chicken/ tomatoe stock boiled in a cup of water. I also used a sweet potato. This recipe is def a keeper and I will use again and again ! Thanks for sharing !
Reanna
I made this and LOVEEEEEED it!! The texture of the potatoes were amazing and has such a nice buttery taste. I added fresh cilantro and parsley as a garnish which made it taste even better. Thank you!!
Lynda K
Wowza these are so good! The butter makes the difference. I skip the chicken broth step because I cut them thinner and just keep turning them every 15 min till done. I’ve been told by the family not to change a thing. I’m so glad I found this recipe!
Vaya
I’ve just put a batch in the oven…fingers crossed! But I’m looking at the puddle of the yummy butter with herbs left in the bowl in which I mixed it with the potato…could that be used some way? Perhaps added to the broth?
Ann
Maybe a sauce? Or a glaze?
Mandy
This recipe is amazing! My husband and kids all loved them, begging me to make them again. Followed the recipe as written, except added 2 more tablespoons of butter (we love butter), and 1/2 tsp smoked paprika. Perfection.
Will
Absolutely awesome!
Tonight was my second time making this, and I attempted to double up because they’re so good.
Don’t be like me and use a glass casserole dish!!! Despite bringing the broth to a boil just before adding, the temperature difference was enough to turn my casserole dish into a claymore mine.
Stupid on my part, but figured I’d share because I was sure that adding near boiling liquid would be fine.
But awesome recipe!
Monica
Hmmm, I was worried about that too. Guess I missed the part about not using glass. As I was pouring the room temperature broth over my potatoes I was thinking “Is this safe?” They’re almost done so we’ll see how it turns put. The house smells delicious though!
Ann
The shape of the dish might have created a problem. Pan are flat with flat edges.
Monica
They were delicious!!! And my glass dishes (used 2 because I had nearly 4 lbs of potatoes so I doubled the recipe) were fine. Will be making this again for sure.
Colin
Just made these but added smoked paprika to the hens & spices.
The family loved it so will definitely be making them again
Kathryn Nicolau
Can these be made a day ahead of time?
Nikki
Can I substitute chicken broth for vegetable broth?
Ann
Yes a prior post mentioned they did this with success for a vegan option as well. I would like to try other broths as well such as beef or home made turkey broth.
Danelle
Of course!