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
Be sure to save this Melt in Your Mouth Potatoes recipe to your favorite Pinterest board for later.
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.
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
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 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: 1Amount 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
MegUnprocessed
That looks great!
Thomas Yobbagy
Wonderful potato dish!! Everyone not only loved them that wanted more !!!
Rebecca
I may have missed it, but what is the chicken stock for? It’s not in your instructions when to add?
Rebecca
Never mind, just found it!
Stella
Instruction # 5
Nicole
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
annie
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
Margie
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!
Danelle
Thanks so much Margie!
Dawn
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!
Danelle
Thank you!!!
Jan
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!
Kc
Can you use any style potato?
Danelle
Yes!
Myra
You add the broth to the pan that the potatoes are sitting on? This won’t make them soggy? They look delicious!
Danelle
Yes, the tops still stay crispy. They should not be completely covered in broth.
Kandi
Can I prepare this ahead of time? I need to free up oven for rolls & pork chops
Prasanta kr saha
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Michelle
I just made these and they were incredible!! I absolutely loved them. Thank you!
Judi
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!!
Linda
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.
Sarah Schroeder
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❤❤
Jeanette
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??
Michelle Montgomery
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. 😉
Emiko N
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.
Diane
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.
Sarah
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. 🙂
Nikki
Can I substitute chicken broth for vegetable broth?
Danelle
Of course!
Kathryn Nicolau
Can these be made a day ahead of time?
Colin
Just made these but added smoked paprika to the hens & spices.
The family loved it so will definitely be making them again
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!
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.
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.
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?
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!
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!!
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 !
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.
Josie
Do you peel the potatoes first?
Danelle
I don’t. But you could.
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.
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.
Lauri Arneson
Can these be frozen?
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!
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.
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.
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.
Ria
It was super delicious and totally “melted” in my mouth. Just wondering how you got the potatoes into a perfect circle…
Molly
What kind of pan should be used for this recipe?
dildar kassam
great potatoe receipe
very nice everyone liked it
thank u very much
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.
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.
T
Did you use salted or unsalted butter?
Danelle
Unsalted
Louise Skoulas
Oh my, so, so very good. Thank you for this recipe.
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! 😀
sheila watts
isnt 475 a bit high? i use celcuis and thought maybe 200c
Allison
Can I use russet potatoes for this recipe?
Danelle
Definitely!
Lana
Do the potatoes need to be par boiled first?
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.
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!
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.
Lisa
Hello could I use margarine instead of butter as I’m lactose intolerant. Would this still work?
Thank you
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!