Can I use different types of potatoes for this recipe?

While Yukon Golds are ideal because of their buttery flavor and perfect texture, you can use russets in a pinch. Red potatoes aren't recommended as they don't develop the same melt-in-your-mouth interior. Whatever type you choose, aim for larger potatoes to get nice thick slices.

Why is my oven smoking when making these potatoes?

The high temperature combined with butter can cause some smoking. Make sure your oven is clean before starting, and if smoking occurs, quickly wipe any butter from the oven floor. Some slight smoking is normal and contributes to the flavor, but excessive smoke indicates the butter is burning.

Can I make these potatoes without so much butter?

The butter is essential for creating both the texture and flavor that makes these "melting" potatoes. You can reduce it somewhat, but be prepared for different results. The potatoes won't caramelize as beautifully and may not develop that signature contrast between exterior and interior.

How do I know when the potatoes are done?

Perfect melting potatoes should be easily pierced with a fork or knife but still hold their shape. The exterior should be deeply golden and caramelized, and most of the broth should be reduced to a thickened sauce. If in doubt, taste one - it should be creamy inside, not at all hard or chalky.

Melting Potatoes Recipe - LazyDayRecipes

Description

These Melting Potatoes are a crowd-pleasing side dish made with tender Yukon Gold potatoes. They’re caramelized on the outside, velvety soft on the inside, and infused with the flavors of butter, garlic, thyme, and optional herbs. Perfect for any dinner table, this easy recipe ensures flavorful potatoes with a rich and addictive sauce, making it a must-try!

Ingredients

Units Scale

Potatoes

3 pounds Yukon Gold potatoes, peeled
1 1/2 cups unsalted butter, melted (3 sticks)
1 tablespoon minced fresh thyme
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Liquid Mixture

1 cup low-sodium chicken broth
2 cloves garlic, minced

Optional (for additional flavor)

1/8 teaspoon crushed red pepper flakes
1/2 teaspoon herbs de Provence
Fresh herbs such as rosemary and sage

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Instructions

Prepare the Oven
Adjust the oven rack to the middle position and preheat it to 500°F. Spray a 12×8-inch (or a similar-sized) baking pan with nonstick spray and set it aside.
Cut the Potatoes
Square off the pointed ends of the potatoes and slice them into 1-inch-thick disks. Try to keep the sizes consistent for even cooking.
Season the Potatoes
Place the potato disks in a large mixing bowl. Toss them with melted butter, minced fresh thyme, kosher salt, and freshly ground black pepper to ensure they are evenly coated.
Arrange & Roast
Spread the potatoes in a single layer on the prepared pan, ensuring at least ½ inch of space between each potato. Roast in the preheated oven for 20 minutes, or until the undersides begin to brown around the edges.
Flip the Potatoes
Remove the pan from the oven and carefully flip the potatoes with a flat metal spatula. Gently loosen them from the bottom without tearing. Return the pan to the oven and roast for another 15 minutes.
Prepare the Liquid Mixture
In a medium-sized bowl, whisk together the chicken broth and minced garlic. If desired, mix in crushed red pepper flakes, herbs de Provence, or fresh herbs for added flavor.
Add Liquid & Roast Again
Remove the pan from the oven again, flip the potatoes, and drizzle the prepared mixture evenly over the potatoes. Return the pan to the oven and roast for another 15 minutes. The potatoes should be tender and the liquid slightly reduced.
Rest and Serve
Remove the pan from the oven and let the potatoes cool for 5 minutes. Before serving, spoon some of the reduced sauce over the potatoes for extra flavor.

Notes

Avoid using a glass baking dish, as it may shatter at the high oven temperature of 500°F. Use metal or ceramic baking pans instead.
Storage: Store leftovers in an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months.
If making ahead, reheat in the oven at 350°F for about 10 minutes or until warmed through for best texture.

Nutrition

Serving Size: 1/4 of the recipe
Calories: 430
Sugar: 2g
Sodium: 420mg
Fat: 32g
Saturated Fat: 20g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 3g
Protein: 4g
Cholesterol: 80mg