MELT IN YOUR MOUTH POTATOES — Thick potato slices roasted in butter and herbs, then finished off with chicken broth and garlic.
As far as I’m concerned, you can never have to many recipe for cooking, roasting and baking potatoes. They are the one side dish I know my family will always love, and potato sides are usually easy to prepare.
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 Melt in Your Mouth Potatoes were 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.
Amazing recipe! Definitely a new edition to my repertoire. ~ Emiko
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 this dish is fairly simple, but nice enough for company or even holidays. This is one recipe we’ll be making again and again.
WHAT PEOPLE ARE SAYING ABOUT MELT IN YOUR MOUTH POTATOES
They were delicious!!! Will be making this again for sure. ~ Monica
We polished them off before they hit the plate. In fact, I started to make another batch straight after as I had halved the recipe. Even my fussy little boy liked them. Best potatoes I’ve ever made, probably! ~ Sarah
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. ~ Rob
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. ~ Mandy
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
I’m pretty sure this potato recipe is the best I’ve ever eaten or ever made. It’s addicting. seriously. I probably would have eaten the whole pan myself if I had not made it for my family. I am definitely making these again this week. ~ Sarah
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Here’s what you’ll need to make Melt in Your Mouth Potatoes
- Produce: Yukon Gold potatoes, garlic, fresh parsley
- Spices: thyme, rosemary, salt and pepper
- Chicken broth
Melt in Your Mouth Potatoes
With crispy outsides and soft, fluffy insides, these roasted potatoes practically melt in your mouth.
- 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
- 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 melted butter, thyme, rosemary, salt, and pepper.
- Cut 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 broth and garlic to the pan and carefully return to oven. Roast for an additional 10-15 minutes, or until potatoes are tender. Sprinkle with parsley and serve.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 319Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 622mgCarbohydrates: 49gFiber: 5gSugar: 3gProtein: 6g
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Who Dished It Up First: Adapted from Spicy Southern Kitchen
That looks great!
Wonderful potato dish!! Everyone not only loved them that wanted more !!!
I may have missed it, but what is the chicken stock for? It’s not in your instructions when to add?
Never mind, just found it!
Instruction # 5
Sorry. I don’t understand why suddenly there is a pan where u added the broth in. Potatoes are on baking sheet all the time right? Did I miss a step that we remove and put into a pan before adding the broth? Thanks
hey Nicole, I think you are supposed to add the broth into the oven sheet with the potatoes and put it in the oven with the broth
Remove potatoes from oven and flip one more time. Add the broth and garlic to the pan and carefully return to oven. Roast for an additional 10-15 minutes, or until potatoes are tender. Sprinkle with parsley and serve.
You will notice at the beginning that it says wide rimmed pan so it will easily hold 1 cup of broth.
Instruction number 5
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!
Thanks so much Margie!
I was skeptical about the low amount of salt, but there was SO MUCH flavor in these! This recipe is a keeper – thanks for sharing!
You want to kick this GREAT recipe up a notch? Shred about 3/4 C. Parmesan Cheese and sprinkle on after the garlic and chicken broth are added!
Don’t forget you are probably using salted butter, potatoes have salt in them and you are adding salt. Spices are the way to go.
Can you use any style potato?
You add the broth to the pan that the potatoes are sitting on? This won’t make them soggy? They look delicious!
Yes, the tops still stay crispy. They should not be completely covered in broth.
Can I prepare this ahead of time? I need to free up oven for rolls & pork chops
You can make ahead of time and they are just as delicious! I browned each side to give them that crisp and then put in fridge till next day. When ready to heat up, that’s when I added the broth and garlic and Parmesan! Everyone absolutely loved these! Will be making again soon! ❤️
Hi Audree, I want to try these for Christmas Dinner, make ahead like you did. When you put them in the fridge, did you leave them on the tray? Thanks!
475 degrees is very hot & the potatoes are pretty well sealed by that time because you are literally frying them while flipping.
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I just made these and they were incredible!! I absolutely loved them. Thank you!
They look and seem DELISH! Haven’t made them yet, but can’t wait to get cooking.
The Chicken Broth is used to finish up this recipe? Will the potatoes get mushy or crispy (on top, my only concern)???? Wish Me Success!!
Making these tonight, but I think I cut too thin more like 1/2 inch to 3/4 so I’m going to cook at 450* not sure if it will work, hope so! Also making part of the batch with veggie broth for my none meat eater.
Genius putting the broth on last! The potatoes no longer stick to the foil or pan!! so good!!
Sarah e Schroeder
I’m pretty sure this potato recipe is the best I’ve ever eaten or ever made. It’s addicting. seriously.
I probably would have eaten the whole pan myself if I had not made it for my family. I am definitely making these again this week. Adding broth at the end is Genius. seriously❤❤
I have used your recipe half a dozen times so far, I absolutely love it! Crispy, juicy, plump potatoes – yum yum!
Patricia Stockinger McKenna
Any chance these can be made ahead of time??
A post after yours mentioned frying them up later for breakfast so I think we can safely say they can be made ahead of time.
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. The only thing I did different was line my pan with foil because I’m lazy about kitchen clean-up. 😉
Amazing recipe! The flavors are so layered in this easy recipe: buttery with herbs and then a layer of garlic infused chicken broth. The cook method creates a pillowy potato with a crispy outside bite. Side starches are normallly neutral in flavor but this one took center stage for my dinner. Next morning the potato pan fries up well with some eggs. Definitely a new edition to my repertoire.
Followed recipe exactly as written. My family did not really like them & we did not add this to our potato rotation. Pretty bland, definitely not 4 or 5 star. Won’t be making again.
Wow! Bland?? Did you make this same recipe? We polished them off before they hit the plate. In fact, I started to make another batch straight after as I had halved the recipe. Even my fussy little boy liked them. Best potatoes I’ve ever made, probably! Thank you. 🙂
Can I substitute chicken broth for vegetable broth?
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.
Can these be made a day ahead of time?
Just made these but added smoked paprika to the hens & spices.
The family loved it so will definitely be making them again
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!
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!
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.
The shape of the dish might have created a problem. Pan are flat with flat edges.
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.
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?
Maybe a sauce? Or a glaze?
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!
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!!
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 !
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.
Do you peel the potatoes first?
I don’t. But you could.
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…
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.
These shouldn’t just be called melt in your mouth, you should add and “Damn Delicious!” Soooo good. Thanks for sharing the recipe.
Can these be frozen?
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!
Can you use any kind of potato? Especially baby potatoes or too small?
I think you could, you may just have to shorten the cooking time.
What other herbs can i use instead of or rosemary and thyme? i dont have these on hand. thanks.
Pretty much any herbs you have should work fine.
When putting the chicken broth in with the potatoes, it cracked and broke my pampered chef pan.
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.
It was super delicious and totally “melted” in my mouth. Just wondering how you got the potatoes into a perfect circle…
What kind of pan should be used for this recipe?
great potatoe receipe
very nice everyone liked it
thank u very much
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.
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.
Did you use salted or unsalted butter?
Oh my, so, so very good. Thank you for this recipe.
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! 😀
isnt 475 a bit high? i use celcuis and thought maybe 200c
475 F is 246.11111 C
Can I use russet potatoes for this recipe?
Do the potatoes need to be par boiled first?
I assume not by all the comments here. I know I have roasted 1/2 potatoes without par boiling.
This sounds amazing – wondering if you can use sweet potatoes?
I would love to know if anyone has tried?
Someone in the comments above used sweet potatoes.
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!
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?
You can make ahead and reheat, but they would probably not be as crispy.
Maybe I’d you soaked them for awhile to get out some of the starch then prepared them might help them keep their crispness.
Hello could I use margarine instead of butter as I’m lactose intolerant. Would this still work?
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!
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?
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!
This recipe seems delicious but my oven is currently broken. Do you reckon I could achieve similar results on the stove top?
Possibly, if you cut the recipe in half and used a cast iron skillet.
Thanks, these were delicious and a nice change from the same boring potatoes we usually eat!
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!
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.
How do you recommend reheating this dish so that the potatoes don’t dry out?
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.
We had some leftover so was just wondering if 15 min in oven at a low heat setting would be best.
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!!!