Melting Potatoes

You've never had potatoes like these before! My Melting Potatoes Recipe makes fluffy-yet-crispy potatoes perfect for any occasion!

Course Side Dish

Cuisine American

Keyword fondant potato, fondant potatoes, melted potatoes, melting potatoes

Prep Time 5

Cook Time 55

Total Time 1

Servings

Calories 431kcal

Preheat the oven to 425°F. While the oven is heating, peel the potatoes and slice them into ½" rounds, or wedges if you prefer.
3 Yukon gold potatoes
Place the butter in a microwave safe bowl and heat for 10 second intervals until completely melted.
4 Tablespoons Unsalted butter
Mince the garlic, then add it, the melted butter, and the sliced potatoes to a large mixing bowl, and toss well to coat.
4 cloves Garlic
Transfer the potatoes to a 9"x13" baking pan and arrange them in a single layer, making sure to pour on any remaining butter and garlic.
Pour in the chicken broth and shuffle the pan to evenly coat.
1 cup Chicken broth
Season with sat, pepper, and dried thyme.
½ teaspoon Salt, ½ teaspoon Pepper, 1 teaspoon Thyme
Bake for 55 minutes, or until the potatoes are tender and have absorbed almost all of the liquid. A fork should easily insert into the center of the slices.
Optional: Set the oven to broil and cook an additional 2-3 minutes.
Remove, garnish with fresh thyme, and enjoy!
1 Tablespoon Fresh thyme

Potato Recipe Tips

- Instead of using the broiler to crisp the potatoes at the end, you can also cook them without the broth for 5-10 minutes, then add in the broth and cook the rest of the way.

- I like chicken or vegetable broth, but you can always change things up with beef broth, pork stock, or even add a splash of white wine!

- If you're using thin-skinned potatoes like Yukon Gold, you don't need to peel them. For russet potatoes, however, peel the potatoes first to ensure they soak up the broth.

- Serve these up with all your favorite baked potato toppings, like sour cream, chives, bacon, and cheese!

Melting Potato Substitutions

- Potatoes: Any type of potato can work for this recipe, even fingerling potatoes sliced in half or purple potatoes! Use your favorite!

- Broth: Chicken and vegetable broth have the best flavor for this dish. If you don't have any broth, using chicken soup base or bouillon cubes will work too.

- Thyme: You can use your favorite herbs for this recipe. I like thyme, but fresh rosemary is delicious as well!