Caramelized on the outside and tender on the inside, these Melting Potatoes are a fine example of tubers cooked just right.
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Years ago, I was learning how to grow my own vegetable garden. Gardening isn’t as easy as it might seem, and I had a problem that many novice gardeners don’t have: I lived at 8,000 feet above sea level. From July hailstorms to early-September cold snaps, I endured a lot of failures in the first few years.
One thing I was able to grow without much effort, however, was potatoes. My potato crop boomed the first year I attempted to grow them, and I was thrilled, mostly because I barely had any other crops survive. But I was lucky, because if I could have way too much of any vegetable, it’d be potatoes. The garden gods granted me my wish, I guess, and having too many potatoes made me quite the culinary scientist. I tried just about every way there is to cook them!
This recipe for melting potatoes is one of my favorites. It leans into the true spirit of the potato (at least, in my opinion): dense, rich, and savory. It’s surprisingly simple to turn silky Yukon Golds into this melt-in-your-mouth side dish, and all you’ll need is an hour.
Are Melting Potatoes Healthy?
Overall, this is a fairly nutritious dish that uses whole ingredients, seasonings, and herbs. The star of the show—potatoes—are rich in vitamin C and a good source of potassium. But it’s worth noting that the butter in this recipe adds a bit of saturated fat. If you want to cut down the saturated fat content, you can substitute a healthier oil for the butter, such as olive oil. To make these potatoes vegan, substitute vegetable broth for the chicken broth and use vegan butter or a plant-based cooking oil in place of the butter.
This recipe doesn’t go overboard with sodium, but the sodium content may be a little high if you’re trying to reduce it in your diet. Feel free to reduce the kosher salt in this recipe. Additionally, consider making your own chicken broth. That way, you can control exactly how much sodium ends up in your potatoes!
Satisfy With Seasoning!
This recipe is meant to be customized to your liking, so adding a few herbs and spices will result in a huge flavor bump. Sprinkling some rosemary, sage, or oregano into the broth before you pour it into the pan of potatoes will infuse them with incredible herbal flavor. I personally love adding a few cloves of minced garlic to the broth as well. You can change up the broth, too! Choose from chicken, bone, or veggie broth, depending on your preferences.
How Do I Store Leftovers?
If you even have any leftovers, you can store them in an airtight container in the refrigerator for up to 4 days. For longer storage, place potatoes in a Ziploc freezer bag and freeze for up to 3 months. Let the potatoes thaw overnight in the refrigerator before reheating.
Serving Suggestions
These melt-in-your-mouth potatoes are the perfect side dish to pair with just about any protein. Serve with Healthy Baked Salmon or Lemon-Roasted Chicken; or keep it vegetarian and pair with grilled Portobello Mushrooms and Cheesy Baked Asparagus. I also happen to know that leftovers make an excellent quick lunch if you crumble some bacon on top and stir in some fresh baby spinach before reheating it in the microwave!
For more creative ways to make your potatoes, try these Garlic-Roasted Potatoes or these Cheesy Baked Potatoes!
Recipe
Ingredients
- 2 pounds Yukon Gold potatoes peeled and cut into 1-inch thick rounds
- 4 tablespoons unsalted butter melted
- 1 teaspoon fresh thyme finely chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup low-sodium chicken broth
Instructions
- Preheat your oven to 475°F and position the rack in the upper third of the oven.
- In a large bowl, toss the potato rounds with melted butter, thyme, salt, and pepper until evenly coated.
- Arrange the potatoes in a single layer on a metal baking sheet, ensuring they do not overlap.
- Roast the potatoes in the preheated oven for 15 minutes, then flip them and continue roasting for another 15 minutes until they turn golden brown.
- Carefully pour the chicken broth over the potatoes and roast for an additional 20 minutes, until the broth has mostly evaporated and the potatoes are tender inside with a crispy exterior.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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