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.
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.
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!
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!!!
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.