Melting Potatoes have perfect melt-in-your-mouth insides and a buttery, crispy exterior. Though incredibly impressive looking, they are secretly super easy to make. Simply slice Yukon gold potatoes, toss in a butter-herb sauce, and then bake in the oven with chicken broth. This recipe is the best side dish for holiday celebrations and weeknights alike.

Tender on the inside melting potatoes are the perfect side dish.

The Best Melting Potatoes Recipe

Melting Potatoes. Why in the world are they called this?!

I’m so glad you asked.

Because, you see, the method in which they are cooked lends to the most delicate potato texture on the interior while still giving you a delightfully crisp and buttery exterior.

Hence, they literally melt in your mouth.

While the name may seem initially intimidating, the process actually couldn’t be simpler!

After a quick toss in some butter, garlic, and herbs, a roast in the oven, and then the finishing touch…

A steam bath in some vegetable or chicken broth does the trick!

They are so easy to make you can serve them up on any old weeknight. But also elegant enough to appear at your Thanksgiving, Christmas, Easter, or holiday celebrations!

The ingredients for these melting potatoes.

Ingredients

The simple ingredients you need to make this Melting Potato recipe include:

  • Yukon gold potatoes. You need about 8, or around 1 ½ pounds, of Yukon gold potatoes. These are the perfect size and texture to get the melty consistency you’re looking for. Russet potatoes won’t turn out quite the same.
  • Butter. Either salted or unsalted may be used.
  • Oil. Both avocado and olive oil work. If needed, you can use additional oil instead of butter, but it will affect the flavor.
  • Herbs. A combination of herbs is essential to this dish. Fresh rosemary and thyme were used, but you can sub in another one if you’d like.
  • Garlic. Minced garlic adds a depth of flavor that you don’t want to miss. While not recommended, you can use ¼-teaspoon garlic powder.
  • Broth. Chicken provides the most flavor, but vegetable broth can be used as well. Beef broth will be overwhelming, though.

How to Make Melting Potatoes

These are the steps to follow to make this Melting Potato recipe:

Prep the Potatoes

Start by quickly washing off the outside of the potatoes to remove any dirt or debris.

Using a sharp knife and a cutting board, carefully remove about ½-inch from each of the rounded ends of the potatoes. Then, slice each one in half so you have two round pieces.

Sauce the Potatoes

In the large bowl, mix together the melted butter, oil, rosemary, thyme, minced garlic, salt, and pepper. Use a whisk to ensure everything is combined.

Add the potatoes to the bowl with the sauce. Gently toss until the halves are thoroughly coated.

Bake the Potatoes

Preheat the oven to 400℉. Be sure the oven rack is in the upper-middle position.

Coat a 13×9-inch dish or a rimmed baking sheet with a non-stick cooking spray. Line the potato halves in a single layer in the pan.

If there is any leftover sauce, pour it over the top of the potatoes.

Bake the potatoes for 30 minutes, making sure to flip them halfway through cooking. They will be tender, but you aren’t quite done yet.

Pour in the Broth

Pour the broth over the potatoes and continue baking for another 20 to 25 minutes.

The broth helps them to steam, and gives the potatoes that soft and pillowy texture that makes this recipe irresistible.

Serve

Spoon some of the pan sauce from the bottom of the dish over the potatoes and top with a sprinkle of fresh herbs.

Enjoy!

Potatoes are cooked in herb butter and then broth.

Meal Prep and Storage

  • To Prep-Ahead: You can slice the potatoes and store them in a bag in the fridge for up to 1 to 2 days. Be sure to soak them in water before so they don’t turn brown, though.
  • To Store: Keep leftovers in an airtight container in the refrigerator for up to 4 to 5 days.
  • To Freeze: While you can tightly wrap these potatoes and freeze for up to 1 month, the texture won’t be quite the same when thawed due to the water content in the potatoes.
  • To Reheat: Warm the potatoes back up in a 350℉ oven for 10 to 15 minutes. You can use the microwave, as well.

Dietary Modifications

The recipe you’ll find below is already gluten-free as written.  Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:

  • Dairy-free and Vegan: Replace the butter with your favorite oil or a vegan buttery stick.
  • Vegetarian: Stick with vegetable broth.
Melting potatoes are an easy side dish for holidays.

What are Yukon Gold potatoes good for?

Yukon Gold potatoes are best for roasting, baked dishes, and soups. These are lower in starch and generally considered waxy, so they aren’t the most suitable for mashing.

Are potatoes healthy?

While potatoes are carbohydrates, they are generally considered healthy. They are high in vitamin C and a good source of potassium and calcium. They are delicious served alongside protein, like chicken or pork tenderloin.

Can I substitute yellow potatoes for Yukon Gold?

Yellow potatoes can generally be subbed for Yukon Gold because they are both lower in starch content.

Do you need to peel potatoes first?

Depending on the recipe, you can either leave the peel on or remove it. In this recipe, the skin gets a beautiful crispy texture while the inside gets tender. When leaving the peel on, be sure to rinse and scrub the outsides, since they are a root vegetable grown underground.

Expert Tips and Tricks

  • Go for the gold. Yukon Gold are the best option for this dish. Red potatoes may also be substituted.
  • Thick slices. You want big pieces of potatoes so they can get crispy on the outside and tender on the inside.
  • Fresh is best. If possible, avoid dried herbs in the sauce.
  • Flip it. Don’t forget to turn the potatoes over halfway through cooking.
  • Pour over. Add the broth over all of the potatoes for the last 20 minutes of baking–this step ensures they get that melt-in-your-mouth texture.
Season these potatoes with fresh herbs and butter.

What to Serve with Melting Potatoes

These are perfect anywhere you would serve other potato side dishes.

For a classic pairing, try this Spatchcock Chicken. Or, opt for Honey Sriracha Glazed Salmon for a leaner option.

You can also go with Air Fryer Shrimp or Air Fryer Meatloaf for a quick dinner.

More Potato Recipes

Potatoes are versatile and oh so delicious.

Cheesy Hasselback Potatoes are impressive, and both Parmesan Roasted Yukon Gold Potatoes and Air Fryer Baked Potatoes are easy but so good.

You can always go with a traditional recipe like Instant Pot Mashed Potatoes or Crispy Baked Potato Wedges, as well.

And if you’re looking for something comforting, try Potato Gnocchi.

Tap stars to rate!

4.93 from 14 votes

Melting Potatoes Recipe

Melting Potatoes have perfect melt-in-your-mouth insides and a buttery, crispy exterior. Though incredibly impressive looking, they are secretly super easy to make. Simply slice Yukon gold potatoes, toss in a butter-herb sauce, and then bake in the oven with chicken broth.
Melting potatoes are served on a white plate.
Yield 6 servings
Prep 10 minutes
Total 1 hour
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Ingredients 

  • 2 lbs. Yukon gold potatoes about 8 potatoes
  • 4 Tbsp. butter melted
  • 2 Tbsp. oil avocado or olive
  • 1 tsp. rosemary fresh, finely chopped
  • 1 tsp. thyme fresh, finely chopped
  • 3 cloves garlic finely minced
  • 1 tsp. salt to taste
  • ¼ tsp. black pepper to taste
  • 1 cup chicken broth regular sodium

Instructions 

  • Preheat the oven to 400 degrees.
  • Trim ½-inch from the rounded ends of all of the potatoes and then cut in half to get two 1-inch rounds.
  • In a large bowl whisk together the melted butter, oil, rosemary, thyme, garlic, salt, and black pepper. Add the potato halves and toss until they’re well coated.
  • Place the coated potatoes in a 13×9-inch baking dish that has been sprayed with non-stick cooking spray in a single layer. Pour any remaining sauce on top of them.
  • Bake the potatoes in the preheated oven for 30 minutes, flipping halfway through.
  • Pour in the broth and return to the oven for an additional 20 to 25 minutes.
  • Serve the potatoes with a drizzle of the sauce from the bottom of the dish and with a sprinkle of fresh herbs. Enjoy!
Last step! If you make this, please leave a review letting us know how it was!

Tap stars to rate!

4.93 from 14 votes

Video

Notes

Meal Prep and Storage

  • To Prep-Ahead: You can slice the potatoes and store them in a bag in the fridge for up to 1 to 2 days ahead of time. They will stay fresher when kept in water with a bit of salt.
  • To Store: Keep leftovers in an airtight container in the refrigerator for up to 4 to 5 days.
  • To Freeze: While you can tightly wrap these potatoes and freeze for up to 1 month, the texture won’t be quite the same when thawed due to the water content in the potatoes.
  • To Reheat: Warm the potatoes back up in a 350℉ oven for 10 to 15 minutes. You can use the microwave, as well.

Nutrition

Calories: 239kcal, Carbohydrates: 28g, Protein: 4g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.3g, Cholesterol: 22mg, Sodium: 537mg, Potassium: 668mg, Fiber: 4g, Sugar: 1g, Vitamin A: 316IU, Vitamin C: 32mg, Calcium: 40mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Made this recipe?Leave a comment below!
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Comments

    1. Yay! So happy to hear you enjoyed the recipe! Thanks so much for taking the time to leave a comment and rating!

    1. Yay! So happy to hear you enjoyed the recipe, Fuzzy! It’s always great when friends love it. Thanks so much for taking the time to leave a comment and rating!

    1. Yay! So happy to hear you enjoyed the recipe, Noe! I’m glad your family liked it. Thanks so much for taking the time to leave a comment!

  1. I am making these for my family and its like 25 people coming. I am making all my food ahead of time and storing it in the fridge. I am trying to figure out how to make these and store them, and reheat them to perfection with the same great taste on Christmas day.

    If you can share any tips of cooking, freezing or refrigerating, and temperature instructions that would be appreciated.

    1. To prep ahead, you can slice the potatoes and store them in a bag in the fridge for up to 1 to 2 days. Be sure to soak them in water before so they don’t turn brown, though. After baking, you can tightly wrap these potatoes and freeze for up to 1 month, but the texture won’t be quite the same when thawed due to the water content in the potatoes.

      Warm the potatoes back up in a 350℉ oven for 10 to 15 minutes for the best results.

  2. I made these tonight, I had a chicken recipe that was also 400f for an hour. Perfect symmetry. These were amazing. I would totally do them again.

    1. Yay! So happy to hear you enjoyed the recipe! I love when that works out! Thanks so much for taking the time to leave a comment!