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by Judith Hannemann
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Melting potatoes melt in your mouth. Excellent with roast beef.
Creamy And Delicious
I always found these potatoes to be intriguing. Now, I love potatoes any way you give them to me, but I always wanted to try these.
Today, I finally got around to making them. They were so worth it too. They are simple, savory and very buttery.
Melting potatoes are richness personified. These are definitely not a diet dish! However, every now and then you just have to splurge so make these for holidays and other special occasions. Everyone will love these flavors so you can’t go wrong!
Cast Iron Is Almost A Must
This is a perfect recipe for that cast iron skillet you have hanging around. So dust it off and use it here!
I’ve had cast iron skillets for years. However, it was only just recently I discovered their charm.
They heat evenly, go from stovetop to oven easily and one of the best parts is they are naturally non-stick once they’re seasoned. Actually, most better cast iron skillets come pre-seasoned so that’s less work for you. But the more you use them, the better and more non-stick they get.
These melting potatoes require a good, heavy skillet in order to achieve proper browning. The potatoes also go right in the oven after browning so again, cast iron is perfect because it is totally oven-proof.
Pick Your Herbs And Potatoes
These melting potatoes just cry out for fresh herbs. Of course if you only have the dried kind in the jar, just use a pinch. The flavor should be subtle.
I used thyme here because it’s one of my favorite herbs. However, these potatoes will work just fine with rosemary or oregano too. So, whatever your family likes will do fine with this recipe.
As far as the potatoes, you want a fluffy, mealy potato for this so use russets or Idaho. I would also suggest that you buy individual potatoes since the ones sold in the bag may be too small. Get yourself the giant ones–those that are about 5 to 6-inches long and about 2 to 3-inches in diameter. That way you’re not peeling endless potatoes and 2 to 3 “slices” make a perfect serving.
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Melting Potatoes
Melting potatoes melt in your mouth. This delicious potato side dish is excellent with roast beef.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Side Dish
Cuisine: American
Keyword: melting potatoes, potatoes
Servings: 5
Calories: 444kcal
Author: Judith Hannemann
Ingredients
- 3 large russet potatoes or 4 medium (see NOTES)
- 10 tbs unsalted butter divided
- 2 tbs vegetable oil
- 1 cup chicken stock
- 2 cloves garlic crushed
- 4 sprigs fresh thyme see NOTES
- Kosher salt
- Coarsely ground black pepper
US Customary - Metric
Instructions
Preheat oven to 400 degrees F.
Heat a large ovenproof skillet over medium-high heat (I used a 12-inch cast iron skillet).
Peel the potatoes; cut off the round ends. Slice potatoes into 1-inch thick slices. Pat potatoes dry with a paper towel.
Add the oil and 4 tbs of the butter to the hot skillet. Sprinkle potatoes with a pinch of kosher salt and some coarse pepper.
Place the potatoes in the skillet and sear for about 4 minutes, or until they are a nice golden brown. Turn the potatoes and remove from the heat.
cut the remaining butter into cubes; set aside.
Pour in the chicken stock in the pan. Add the thyme and the garlic. Top the potatoes with the cubed butter.
Place the skillet in the oven and bake for about 30 minutes, or until the potatoes are fork tender. Spoon sauce over potatoes.
Notes
I used very large potatoes—approximately 5-6-inches long. The bigger ones are generally sold by the pound in the produce department.
You can substitute rosemary or oregano for the thyme. For rosemary, use 1 sprig, about 4-inches long for a mild flavor. Use about the same amount of oregano as the thyme in the original recipe.
Video
Nutrition
Serving: 1g | Calories: 444kcal | Carbohydrates: 42g | Protein: 6g | Fat: 29g | Saturated Fat: 19g | Cholesterol: 62mg | Sodium: 83mg | Potassium: 973mg | Fiber: 2g | Sugar: 2g | Vitamin A: 750IU | Vitamin C: 14.3mg | Calcium: 41mg | Iron: 2.1mg
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Reader Interactions
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Comments
Debbie says
This recipe looks amazing!
Will be making this soon – please let me know if the garlic goes into the pan (with the broth) or if it should be on top of the potatoes.
Thank you,
DebbieJudith Hanneman says
I put it in the pan with the broth. I could eat just these!! And use as much garlic as you like!
Hi Judith…it looks awesome and more yummy..i will definitely make this in upcoming weekend, Thanks for sharing….!
Shellie says
I made this last night. DELICIOUS!!! Thanks for sharing!
Judith Hanneman says
Aren’t these great??? So glad you liked them!!!
Nanu Carter says
What do you serve with these potatoes?
Judith Hanneman says
I served them with roast beef, but I think they’d go with most any meat.
Linda says
Do they have to be made in a cast iron skillet?
Judith Hanneman says
No, but because of the way cast iron heats so evenly, they come out a bit better I think. Any good heavy oven-proof skillet would work well. Definitely wouldn’t use anything lightweight or non-stick, since they’ll burn in a lightweight skillet and non-stick pans don’t brown well.
Rosemarie says
After flipping the potatoes do you cook the second side too got 4 minutes before removing the pan from the heat?
Judith Hanneman says
No, after flipping them you add the stock, etc., then pop them in the oven.
Dee says
Can you use red potatoes instead of russet potatoes?
Judith Hanneman says
I wouldn’t recommend them or Yukon gold either–these have a waxy texture and probably wouldn’t get that “melt-in-your-mouth” texture that the russets do. However, they’d taste just fine. It’s the soft texture that’s the sell on this recipe.
Karen Yraguen says
Making these tonight along with the air fryer roast, can’t wait!!
Judith Hanneman says
I hope you enjoy it all!!!
Michael says
I made these a few weeks ago and going to making them again today. I used russet potatoes and they came out just fine. Great recipe and my family has been clamoring for it ever since I made it last time. Thank you, Judith, for sharing this recipe with us!
Michael recently posted…6 Healthy Substitutes for Vegetable Oil
Judith Hanneman says
Glad you liked them. These I could eat just by themselves!!
