Food Cooking Tips & Techniques We Just Discovered Melting Potatoes, and We're Officially in Love This easy cooking method, which turns potatoes into creamy, caramelized coins, is a Pinterest trend we can get behind. 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 Updated on November 4, 2022 Share Tweet Pin Email How many ways are there to cook potatoes? Frankly, a lot. You can bake them, fry them, steam them, mash them, smash them, or Hasselback them. You can turn them into chips, hash browns, and even gnocchi. Who needs more? But then we heard about the new-to-us method of melting potatoes. We first spotted melting potatoes on Pinterest, where we quickly learned all recipes follow the same basic technique. Toss thick slices of potato in melted butter, roast in a very hot oven, add chicken stock at the end of the baking time, and serve with the reduced stock over top. Yeah, we aren’t mad at that. Despite our spotty history with Pinterest food hacks, we tried it. These potatoes lived up to their promise and then some! They are creamy, caramelized coins that melt in your mouth. Directions Heat your oven to 500 F with the rack in the upper-middle position. The hot oven gives the potatoes their deep golden color and crispy exterior, so don’t cheat on this part.Peel two pounds of Yukon gold potatoes. Use the kind you'd use for mashed potatoes—that’s what makes the insides of these so lusciously smooth—and slice them into 1-inch thick rounds. This is likely thicker than you think, and it may feel unnatural. But we’re not going for crispy potato chips here. We want hefty, decadent slabs of potato.Toss the rounds with 4 tablespoons (1/2 stick) unsalted melted butter and some herbs and spices. That includes 2 teaspoons fresh thyme leaves (chopped fresh rosemary is also fine), 1 teaspoon kosher salt, and ½ teaspoon freshly ground black 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 burst under such high heat.Bake for 15 minutes, flip the potatoes, then bake for 15 minutes more. Remove the dish from the oven and add 1 cup of chicken or vegetable stock and 3 to 4 smashed garlic cloves. Return to the oven until most of the stock is absorbed, about 15 minutes more. Transfer to a serving platter and pour the remaining liquid in the pan over top. Serve warm to very lucky friends. You can also follow our melting potatoes recipe. Need to use up the rest of the bag of potatoes? Try our no-fail three-ingredient chicken dinner. Was this page helpful? Thanks for your feedback! Tell us why! Other Submit