Roasted Melting Potatoes

Potatoes – Waxy potatoes will hold their form best through the cooking process, while starchy potatoes will absorb the most flavor. For a good middle ground, I suggest yellow potatoes like a Yukon Gold, but you can also make this with Russets if that’s what you have.

Butter – I use melted, unsalted butter here because I add a good amount of salt already. If you use salted butter, just cut back slightly on the added salt.

Seasoning – Use kosher salt and black pepper while making the potatoes, then you can finish the potatoes with a bit of flaky sea salt. While not in the recipe, a nice pinch of smoked paprika adds a nice flavor too.

Herbs – Fresh herbs are best here, and I use both thyme and rosemary. If you only have dried herbs, cut them down to about a ¼ teaspoon each. Feel free to experiment with other herbs as well, such as dill or tarragon.

Stock – Chicken stock is traditional and most common here, but you can also use vegetable broth if you need this vegetarian.

Garlic – Optional but adding some minced garlic to the stock before adding and finishing the melting potatoes adds great flavor. Do not add earlier in cooking though, or the garlic will burn and turn bitter.

Preheat your oven to 450°F / 230°C.

Peel the potatoes, trim off the rounded tops and bottoms, and slice them into 1-inch rounds. Place them into a mixing bowl and set aside.

Melt the butter and add it to a small bowl. Finely chop the thyme and rosemary and add these along with the salt and pepper to the melted butter.

Pour the butter mixture over the potatoes and gently stir to coat evenly. Transfer to a 13x9 metal baking dish or a cast iron skillet and place into the oven.

Roast the potatoes for 15-20 minutes without disturbing them, then remove them from the oven, flip each one and return to the oven for another 10-15 minutes until roasted and golden brown on both sides.

While they are cooking on the other side, mince your garlic and add it to the chicken stock. Remove the potatoes from the oven and flip them one more time. Pour the garlicky chicken stock all over the potatoes and return to the oven for another 15 minutes.

When you remove them from the oven, quickly baste the potatoes with the reduced chicken stock and transfer to a serving plate. Top with some flaky sea salt and freshly ground black pepper if desired. Serve hot or warm and enjoy.

Vary the Herbs – While thyme and usually rosemary are classic additions, play with other herbs and seasonings like tarragon, basil, cilantro, dill, or sage. Try spicy combos like smoked paprika and chipotle powder, or German flavors like marjoram and carraway.

Vegetarian/Vegan – If you need a vegetarian version, simply swap the chicken stock for vegetable broth. Alternatively, if you need this fully vegan, use the vegetable stock again and swap the butter out for a combination of neutral cooking oil and vegan butter.

Fancy Fondants – If you would like to make a fancier, restaurant quality melting potato, make true fondant potatoes. The main difference is to cut through the center of the potatoes with a pastry or biscuit cutter to make a perfect cylinder about 1-inch or so in width. Add butter and oil to an oven-safe or cast-iron pan and pan-fry the seasoned potatoes on both sides. Add the chicken stock, garlic, and herbs to the pan and finish in the oven.

❄️ How to Store Melting Potatoes

If you manage to have any leftover roasted melting potatoes, wait for them to cool completely. You can store them in the refrigerator for 3-4 days, but they always taste best when freshly made.

I don’t recommend freezing as they won’t taste as good and can become watery and soggy when thawed and reheated. However, if you want to freeze leftovers, I recommend freezing them on a plate or small sheet pan for an hour or two. Once frozen, transfer them to a freezer safe container or bag for up to 3 months.

To reheat, I recommend using an oven over the microwave. Preheat your oven to 375° / 190°C and reheat the potatoes for 10-15 minutes until crispy and heated throughout.