Food Recipes Melting Potatoes 3.3 (180) 8 Reviews These potatoes live up to the hype promised on Pinterest and then some. They're creamy, caramelized coins that melt in your mouth. By Grace Elkus Grace Elkus Grace Elkus is a food writer and editor with over a decade of experience in culinary media. Highlights: * Associate food editor at Real Simple, where she developed recipes, wrote food stories, and assisted with styling * Deputy food director at Kitchn, where she and her team were responsible for 100 recipes a month * Currently the content lead for JOKR Real Simple's Editorial Guidelines and Jenna Helwig Jenna Helwig Jenna is the food director at Real Simple and the author of Bare Minimum Dinners, a cookbook featuring more than 100 low-lift, high-reward recipes. Previously, Jenna was the food director at Health and Parents. She is also the founder and operator of Rosaberry, a boutique personal chef services company, and the author of four other cookbooks, including the bestselling Baby-Led Feeding. Real Simple's Editorial Guidelines Updated on November 08, 2024 Save Rate PRINT Share Hands On Time: 15 mins Total Time: 1 hr Servings: 4 Jump to recipe Chances are you've tried boiling potatoes and roasting potatoes, but if you haven't made melting potatoes, you're missing out. Initially popularized on Pinterest, this potato recipe is similar to classic roasted potatoes, with a few twists. First, you've got to crank that oven up high, to 500°F, a good 75 or so degrees higher than typical roasting temp. Second, after cooking the potatoes for a half hour you toss them in chicken or veggie broth before roasting them more. This may seem counter-intuitive; won't it lead to soggy potatoes? But, trust us, that step is what makes this melting potatoes recipe so genius. The potatoes get blissfully tender (meltingly tender) on the inside, and remain crisp and golden and just a little bit saucy on the outside. Serve them with grilled pork chops or roasted chicken, or just eat them hot off the pan. What Potatoes Should You Use for Melting Potatoes? While Yukon Gold potatoes are most commonly used for melting potatoes, and what we call for in this recipe, Russets would also work in a pinch. Try to avoid waxy red potatoes; since they're denser they likely won't get as melty on the inside. As for peeling the potatoes, that is the classic way to prep this dish. But, we won't begrudge you if you skip that step in the name of convenience and to add some texture. Finally, be sure not to cut the potatoes too thinly. If they're too thin, there won't be a lot of insides to become tender. A one-inch-ish thickness is ideal. The Best Types of Potatoes to Use for Your Favorite Recipes Melting Potatoes Variations Add some oil. Use half olive oil and half butter. This may lead to even crisper potatoes, but of course, you'll miss out on some of that buttery flavor. Kick up the spice. Add 1/4 to 1/2 teaspoon crushed red pepper to the potatoes, along with the butter and herb before roasting. Adjust the herb. The recipe calls for thyme or rosemary, both of which are fantastic here, but sage or oregano would also work. Or, a combination of any of these. You could also top the potatoes with finely chopped fresh parsley after they've finished cooking. Use some citrus. Dust the finished potatoes with lemon zest or squeeze on a little fresh lemon juice. This will help perk up the spuds' flavor. Cook Mode (Keep screen awake) Ingredients 2 pounds Yukon Gold potatoes 4 tablespoons (½ stick) unsalted butter, melted 2 teaspoons fresh thyme leaves or chopped fresh rosemary 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 cup chicken or vegetable stock 3 cloves garlic, smashed Directions Preheat the oven, and prep the potatoes. Preheat oven to 500°F with the rack in upper third. Peel the potatoes (if desired), and slice into 1-inch thick rounds. Season the potatoes. Toss potatoes with butter, thyme, salt, and pepper. Transfer to a 13-by-9 inch metal baking dish and arrange in a single layer. (Don’t use a glass pan, which can crack under such high heat.) Roast the potatoes, and add the stock. Bake 15 minutes, flip the potatoes, then bake 15 minutes more. Remove the dish from the oven and add chicken stock and garlic cloves. Return to the oven until most of the stock is absorbed, about 15 minutes more. Serve the potatoes. Transfer to a serving platter and pour any remaining liquid in the pan overtop. Serve warm. Antonis Achilleos Storage and Reheating The likelihood of there being any potatoes left over is slim, but here's what to do, just in case. Pack leftovers in an airtight container and refrigerate for up to three days. If you're in a hurry, reheat them in the microwave. But, for best results transfer the potatoes to a baking dish and reheat at 350°F for 5 to 10 minutes, or until warmed through. How to Store Potatoes Properly So They Don't Sprout as Quickly Rate It Print