Melting Potatoes
With herbs, garlic and butter, these Melting Potatoes are an easy side dish recipe for any night of the week!
A TASTY POTATO RECIPE
Potatoes are one of my favorite side dishes – hands down. There are so many different ways that you can make them. If you have never tried these Melting Potatoes before, then you are absolutely missing out. With herbs, butter and garlic, you just can’t go wrong. They will literally melt in your mouth with each and every tender bite. They are crisped on the outside and so creamy on the inside. If you are looking for a fun new way to make your potatoes, you cannot go wrong with this Melting Potato recipe.
FREQUENTLY ASKED QUESTIONS:
Because the cooking process turns them into a caramelized and creamy potatoes. They melt in your mouth!
I like to use Yukon Gold potatoes for this recipe. The texture works perfectly for these. You can also use Russet potatoes for this recipe as well.
If you want to use fresh basil and parsley for this recipe you will just want to substitute each with 1 Tablespoon fresh herbs. Dried herbs are stronger than fresh.
This will help melt the remaining butter and give a nice golden, caramelized color to the potatoes.
These can be stored in an airtight container in the refrigerator where they will keep for up to three days.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- yukon gold potatoes
- dried basil
- dried parsley
- salt
- pepper
- butter
- garlic
- sprig fresh rosemary
- sprig fresh thyme
- chicken broth
HOW TO MAKE MELTING POTATOES:
Preheat the oven to 450F degrees. Toss the potatoes, basil, parsley, salt and pepper together in a large bowl then set aside.
Melt half of the butter in a large cast iron skillet over medium heat then place the potatoes into the pan evenly spaced.
Let them cook without touching them for 3-5 minutes or until they start to turn a light, golden color on the bottom. Flip them over and let them cook again on the other side until light and golden. Add the cloves of garlic around the potatoes along with the fresh rosemary and thyme then pour in the chicken broth.
Add the remaining slices of butter on top and bake for 15 minutes.
Serve with freshly chopped parsley or thyme for garnish if desired.
Enjoy!
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Melting Potatoes
Ingredients
- 1 ½ pounds Yukon gold potatoes about 5 potatoes, peeled and sliced into one-inch-thick slices
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 stick butter sliced and divided
- 3 cloves garlic peeled
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1 cup chicken broth
Instructions
- Preheat the oven to 450 degrees Fahrenheit.
- Toss the potatoes, basil, parsley, salt and pepper together in a large bowl then set aside.
- Melt half of the butter in a large cast iron skillet over medium heat then place the potatoes into the pan evenly spaced.
- Let them cook without touching them for 3-5 minutes or until they start to turn a light, golden color on the bottom.
- Flip them over and let them cook again on the other side until light and golden. Add the cloves of garlic around the potatoes along with the fresh rosemary and thyme then pour in the chicken broth.
- Add the remaining slices of butter on top and bake for 15 minutes.
- Serve with freshly chopped parsley or thyme for garnish if desired.
Notes
- Russet potatoes can also be used.
- Make sure you peel your potatoes for this recipe.
- Fresh herbs can be substituted for dried.
- Easily double this recipe to serve more people.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
I am interested in making these potatoes but am confused at to the cooking process…. so you first cook them on the stove , flip them over and THEN put them in the oven for 15 minutes to finish them? Looks really delish and would be perfect with roast chicken or grilled lamb chops. Thanks!
You cook both sides until a light golden brown then add rosemary, thyme and remaining butter then put it all into the oven for about 15 minutes until potatoes are nice and tender inside.
These are wonderful! Thanks for sharing.
Thanks so much Sharri!
My cast iron skillet is so small so i did two batches and i finished it in the oven by putting the broth, seasonings, etc in my 13 x 9 pampered chef stoneware.Potatoes do melt in your mouth. Thanks for the recipe.
Thanks so much Kim! I appreciate you taking the time to come back and leave a review! So happy you enjoyed them and thanks for all your tips on how you were able to make them!