Why You’ll Love This Melt in Your Mouth Potatoes
These potatoes are one of those recipes that disappear faster than I can get them to the table. They have that perfect mix of crispy, golden edges and soft, buttery centers that everyone loves. I’ve made them more times than I can count, and they’ve truly never let me down. Simple, comforting, and always a hit — this is the kind of side dish you’ll find yourself making on repeat.
- Easy, budget-friendly ingredients
- Crispy edges + buttery tender centers
- Pairs with almost any main dish
- Oven roasted for max flavor
- Family-friendly and picky-eater approved
- Great leftover reheating potential
- Easily customizable with herbs, spices, and cheese
Recipe Tips
- Use a dark metal baking sheet for maximum crispiness.
- Skip foil or parchment—direct heat contact makes the edges crisp up beautifully.
- For even crispier potatoes, soak slices in ice water for 10 minutes, then dry well.
- Add Parmesan in the final 10 minutes for a cheesy crust.
- Don’t overcrowd the pan or the potatoes will steam instead of crisp.
Variations & Fun Twists
- Add smoked paprika or cayenne for a spicy kick.
- Swap rosemary/thyme for Italian seasoning.
- Make it cheesy with shredded cheddar or parmesan.
- Use vegetable broth for a vegetarian option.
- Turn it into a sheet-pan meal with smoked sausage and green beans.
Substitutions
- Red potatoes or Russets can be used—texture will vary slightly.
- Garlic powder can replace fresh garlic (½ teaspoon per clove).
- Beef broth adds deeper savory flavor.
- Already gluten-free—just confirm broth labels.
- Dairy-free butter substitutes work well if needed.
How to Store, Freeze & Reheat
- Store: Refrigerate leftovers in an airtight container for 3–4 days.
- Freeze: Freeze fully cooled potatoes for up to 2–3 months.
- Reheat: For crispy edges, reheat in the air fryer for 5–10 minutes or bake at 400°F for 5–10 minutes. Microwaving softens them—use only for quick reheating.
Serving Suggestions
These potatoes pair perfectly with:
- Roast chicken
- Steak or pork tenderloin
- Salmon or baked fish
- Fresh green salads
- Roasted vegetables
You’ll Also Love These Recipes
- Parmesan Garlic Roasted Potatoes
- Moroccan Roasted Potatoes
- Creamy Herb Roasted Fingerling Potatoes
- Greek-Style Red Potatoes
Melt in Your Mouth Potatoes
If you’re looking for a side dish that gets crispy on the outside, tender on the inside and complements everything from weeknight chicken to Sunday steaks, these Melt in Your Mouth Potatoes fit the bill. They’re simple, reliable and a go-to favorite for our family.
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Servings: 6 servings
Calories: 319kcal
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 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.
Nutrition
Serving: 1g | Calories: 319kcal | Carbohydrates: 49g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 31mg | Sodium: 622mg | Fiber: 5g | Sugar: 3g
Keep scrolling for tips, ingredient substitutions, answers to frequently asked questions and more!
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Mimi
Can you do broth at first and then roast? Wouldn’t the potatoes come out crispiet?
Dvorah Q
Your question is very logical, Mimi. In fact, when making home fries, I steam and then pan fry.
That said, this is a French method of preparing potatoes, in which one first pan fries them and then adds water or stock to steam them. I was a bit dubious when I first heard about it many years ago, but once I tried it, I totally got it. Trust me…and Danielle…the texture is divine. This is fabulous and easy.
I’m making these tomorrow as a side for pan roasted salmon, for a fancy, Passover-friendly lunch for friends.
Thanks, Danielle, for a great recipe.