Description
These Best-Ever Melting Potatoes are thick-cut rounds of Yukon gold or russet potatoes roasted to golden perfection with a savory blend of butter, olive oil, garlic, and rosemary. The roasting process, enhanced with vegetable or chicken broth, renders the potatoes meltingly tender inside with a crispy, flavorful crust outside, making them a comforting and irresistible side dish.
Ingredients
Scale
Potatoes
- 2 pounds uniformly-sized Yukon gold or russet potatoes (4 to 5 medium)
Seasoning Mixture
- 2 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 to 3 sprigs fresh rosemary, coarsely chopped (about 1 tablespoon)
Additional Ingredients
- 1 cup low-sodium vegetable or chicken broth
- 4 cloves garlic, peeled and smashed
Instructions
- Preheat and Prepare Seasoning: Arrange a rack in the middle of the oven and preheat to 450°F (232°C). In a small bowl, stir together the melted unsalted butter, olive oil, kosher salt, and freshly ground black pepper to create a flavorful coating for the potatoes.
- Prepare Potatoes: Peel the potatoes if desired. Trim the rounded ends slightly for uniform slices, then cut the potatoes crosswise into 1-inch thick rounds to ensure even roasting and soft interiors.
- Coat Potatoes: Place the potato rounds in a large bowl and add the chopped rosemary along with the prepared butter and oil mixture. Toss well to coat all potato pieces evenly with the seasoning and herbs.
- Arrange for Roasting: Transfer the coated potatoes to a rimmed 9×13-inch metal baking pan or a quarter sheet pan, laying them cut side up in a single layer. Drizzle any remaining butter mixture over the top to maximize flavor and browning potential.
- First Roast: Roast the potatoes in the preheated oven until they start to easily release from the pan when lifted with tongs and the bottoms begin turning golden brown, about 15 minutes.
- Flip and Continue Roasting: Carefully flip the potato rounds over and continue roasting for an additional 15 minutes, until both the bottoms and tops are a deep golden brown color.
- Add Broth and Garlic: Remove the pan from the oven and carefully pour the cup of low-sodium vegetable or chicken broth into the pan. Add the peeled and smashed garlic cloves to the liquid and potatoes to infuse flavor during the final roasting stage.
- Final Roast and Tenderize: Return the pan to the oven and roast until the potatoes are very tender and most of the broth has absorbed into them, about 15 more minutes, giving you meltingly soft, richly flavored potatoes.
Notes
- Using thick potato rounds enables the interior to become meltingly tender while the exterior crisps up beautifully.
- Vegetable or chicken broth adds moisture and enhances the savory depth of flavor without overpowering the delicate potato taste.
- Ensure to use a metal baking pan rather than glass to prevent breakage at high oven temperatures.
- Flipping the potatoes halfway through roasting promotes even browning on both sides.
Nutrition
- Serving Size: 1 serving (about 1/6 of recipe)
- Calories: 208
- Sugar: 1.9 g
- Sodium: 381 mg
- Fat: 9.0 g
- Saturated Fat: 3.2 g
- Unsaturated Fat: 5.8 g
- Trans Fat: 0 g
- Carbohydrates: 28.7 g
- Fiber: 3.3 g
- Protein: 4.3 g
- Cholesterol: 0 mg
