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Thick potato slices roasted in butter and herbs, then finished off with chicken broth and garlic, these Melt in Your Mouth Potatoes are sure to become a favorite side dish.
As far as I’m concerned, you can never have to many recipe for cooking, roasting and baking potatoes. And these Melt in Your Mouth Potatoes are the one side dish I know my family will always love.
Plus, potatoes are inexpensive, and potato sides are usually easy pretty easy to prepare. In my experience, you really can’t go wrong serving potatoes with almost any meal.
“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 potatoes are 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 greatside dish for almost any meal.
Tips for making this recipe
- Peel and slice your potatoes ahead of time, then submerge them in ice water until you’re ready to cook them.
- Try sprinkling 1/2 cup of Parmesan cheese over the potatoes after you add the broth. Yum!
- For the crispiest results, don’t line your pan with foil or parchment. The darker your baking sheet, the crispier your potatoes will be. In fact, I like to keep one old, well-used baking sheet in my cupboard just for recipes like this.
- Garnishing with fresh herbs like parsley will really brighten and elevate this dish. Use them if you can!
Ilove 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 these Melt in Your Mouth Potatoes are fairly simple, but nice enough for company or even holidays. This is one recipe we’ll be making again and again.
What should I serve with melt in your mouth potatoes?
These potatoes are a great side dish for almost any meal, especially beef, pork and chicken. They’re also delicious topped with stroganoff or your favorite chili.
These are some of our favorite main dishes to serve with these soft and crispy potatoes:
FAQS
What kind of potatoes should I use in this recipe?
I like to use Yukon Gold potatoes for their creamy texture, but Russet and red potatoes work well too.
Do I have to peel the potatoes?
Yes, for this recipe I would definitely recommend peeling your potatoes.
what do I need to make this recipe?
- Produce: potatoes, garlic, parsley for garnish – I like Yukon Gold potatoes in this recipe, but most varieties will work well
- Butter – I always use unsalted and add salt as needed
- Chicken broth – I make my own using chicken bouillon
- Spices: dried thyme, dried rosemary, salt and pepper
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What people are saying about this recipe
We polished them off before they hit the plate. In fact, I started to make 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
They were delicious!!! Will be making this again for sure. ~ Monica
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 check out my tips for choosing and storing potatoes.
Melt in Your Mouth Potatoes
With crispy outsides and soft, fluffy insides, these roasted potatoes practically melt in your mouth.
4.47 from 3759 votes
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Course: Side Dishes
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 55 minutes minutes
Servings: 6 servings
Calories: 319kcal
Author: Danelle
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
US Customary – Metric
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.
Video
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
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Who Dished It Up First: Adapted from Spicy Southern Kitchen
Hello! I’m Danelle. Thanks for visiting.
Uptown foodie meets real life at Let’s Dish, where I share all my favorite recipes. Making meal time easy, but doing it in style!
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Last Updated on 2024-04-19 by Danelle
