Melting potatoes recipe with garlic and herbs (2024)

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This melting potatoes recipe is one of the easiest, most delicious ways to get a lot of bang for your buck with a quick side dish. The oven does the majority of the work for you, all you have to do is flip them a couple of times. That tiny bit of effort is rewarded with the most perfectly crispy outside, tender and creamy inside, roasted potato dish to ever grace your dinner table.

I’ll give you variations and substitutions where I can, plus helpful tips and tricks for success. Read on for this info as well as the recipe. If you’d like to skip straight to the recipe, use the jump to recipe button at the top of the post.

You may also be interested in my potato spinach casseroleand mybrown butter fingerling potatoesrecipes. For ease of browsing, you can find all of my potato recipes in one place.

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Why you should make this recipe

Calling all potato lovers! This recipe is perfect for those who love crispy potatoes that are packed with flavor, garlicky and super easy.

  • Easy – This recipe requires minimal effort. Toss the potatoes and give them a few flips on the baking sheet. It really couldn’t be easier.
  • Scalable – Having a big gathering at your house, like a holiday or celebration? You can scale this melting potatoes recipe up to suit your needs, no matter how many guests you are serving.
  • Gluten-free – Potatoes are naturally gluten-free.

Best melting potatoes recipe

This recipe is easy, mostly hands off, full of nutrients and naturally gluten-free. And, the herbs and garlic give the potatoes a ton of flavor.

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Melting potatoes go with everything. From a fancy holiday dinner to a side for burgers, they are always perfect.

These potatoes melt in your mouth. I prefer Yukon Golds for this recipe because of their creamy texture. When baked, the inside is soft and tender, while the exterior of the potatoes are as crunchy as the caramel on top of a crème brûlée.

Ingredients

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  • Yukon Gold potatoes – This is my go-to potato for this recipe. You can also use Russets, if you prefer.
  • Unsalted butter – Unsalted butter lets you control the amount of salt in the recipe.
  • Oil – I use grapeseed oil as my neutral oil, but canola and vegetable oil are also good options.
  • Chicken or vegetable broth/stock – I like chicken stock, as it has more body, but use whatever you prefer.
  • Garlic – Use as much or as little as you like. I like A LOT.
  • Salt and pepper – Everything needs to be seasoned.
  • Fresh and/or dried herbs – I love fresh herbs, I think they add a freshness to dishes and give them a little “lift”. Use what you like.

Seriously the BEST potatoes I’ve ever had!! They are a weekly staple in our house!

– Reader Liz

How to make

Here’s a quick summary of how to make melting potatoes. Please see the recipe card at the bottom of this post for the full recipe.

As with every recipe, read all the way through it before you begin. Make sure you have your ingredients and equipment ready to go. This recipe isn’t difficult at all, but you don’t want to discover after having the potatoes in the oven for 30 minutes that you forgot the chicken broth.

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  1. First, whisk together the melted butter, oil, herbs, salt and pepper.
  2. Next, add the sliced and peeled potatoes, and toss to combine.
  3. Place the potatoes on an unlined metal baking sheet.
  4. Roast at high temp, flipping over to crisp both sides before adding stock.

Melting potatoes recipe FAQ’s

What are melting potatoes?

Melting potatoes are an easier version of a French dish called fondant potatoes. It’s the same basic concept, except all of the cooking is done in the oven – versus stovetop, then oven.

Can I make these in advance?

You can, however, you’ll likely lose the crispy outside. Think about re-heating French fries – they are never quite as crispy as when they were freshly cooked.

How long will they last?

If properly stored in an airtight container in the fridge, the leftover potatoes will last about a week.

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Chef’s Notes

I usually put these at the end, but I really wanted to make sure you saw this. Before we get to the recipe, let me suggest two pieces of equipment for this: A heavy sheet pan and a fish spatula.

Why? I know I’m not the only person who has thatone sheet pan that always warps in a hot oven making a loud pop and scaring all the neighborhood dogs. I highly recommend a heavier, sturdier (commercial) sheet pan for this because the oven is going to be VERY hot.

Next, the fish spatula. But, it’s for fish, right? Well, it is for everything actually. It is one of the best kitchen tools you’ll ever own and you’ll wonder why you never bought one before. What makes this thing so magical? It’s thin and flexible, which means you can get under those potatoes to turn them without leaving the crispy bottom stuck to the sheet pan.

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Variations and substitutions

  • Make it vegan – Swap out butter for oil or use a non-dairy butter alternative.
  • Use these potatoes as a base for my vegetarian poutine recipe instead of fries.

Serving suggestions

This melting potatoes recipe is perfect for Sunday dinners, holiday dinners or even weeknights. It is honestly one of my favorite ways to have potatoes and I hope it’ll be one of your favorites, too.

You can pair this with everything from a beef tenderloin or a pork loin roast, to roast chicken or burgers.

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Helpful tools and equipment

  • Sheet pan – Heavy duty sheet pans that don’t warp in the oven.
  • Flexible spatula – This is the one I own. It is a bit pricier than the one I linked to above, but it has lasted me over 20 years in professional kitchens.
  • Medium sized mixing bowl

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Yield: 6 servings

Melting potatoes recipe

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This melting potatoes recipe is one of the easiest, most delicious ways to prepare potatoes. Perfect for your holiday table, but easy enough for weeknight supper.

Prep Time10 minutes

Cook Time45 minutes

Total Time55 minutes

Ingredients

  • 2 ½ pounds Yukon Gold Idaho Potatoes, peeled
  • 4 tablespoons unsalted butter, melted
  • 1 tablespoon neutral oil (canola, vegetable, grapeseed)
  • 1 tablespoon fresh rosemary, finely chopped (or 1 1/2 tsp. dried)
  • 1 teaspoon dried thyme
  • 1 tablespoon salt (I use Diamond Crystal kosher salt, if you use Morton's salt or table salt, reduce amount to 1 1/2 tsp.)
  • 1 teaspoon black pepper
  • 1 cup vegetable broth, or chicken broth
  • 6 cloves garlic, smashed (or more if you really like garlic!)
  • ¼ cup parsley, chopped (optional)
  • ¼ cup scallions, thinly sliced (optional)

Instructions

  1. Preheat oven to 500°F (475°F for convection).
  2. In a medium bowl, combine melted butter, oil, rosemary, dried thyme, salt and pepper.
  3. Slice potatoes into 3/4" - 1" (about 2cm) rounds and toss in butter mixture. Lay potatoes on a metal baking sheet in a single layer and roast for 15 - 20 minutes.
  4. Flip over, using a flexible (fish) spatula and return to oven for another 15 minutes.
  5. Flip over again, then carefully pour broth onto sheet pan and add smashed garlic, making sure to coat the garlic in the butter/stock mixture.
  6. Roast for an additional 10 – 15 minutes to get the tops super crispy. Most of the stock should be absorbed. Sprinkle with fresh herbs, if desired, and drizzle with remaining stock from the pan.

Notes

To make the recipe vegan, use non-dairy butter.

*When adding the stock to the pan, carefully pour away from your body, the pan will be very hot and it will sizzle a bit.

Rosemary is a hearty herb and can withstand high heat, so you can use fresh rosemary or dried. Thyme is a delicate herb and will burn under high high, so dried is best.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving:Calories: 305Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 21mgSodium: 1349mgCarbohydrates: 49gFiber: 5gSugar: 3gProtein: 6g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Thanks for stopping by! Have adeliciousday 🙂

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Questions? Send me an email, I’m happy to help. I’d love to send youweekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Hello!All photos and content are copyright protected. Please do not use my photos or recipe (other than for personal use) without prior written permission.Thank you!

Originally published 9/24/19.

Melting potatoes recipe with garlic and herbs (2024)

FAQs

Why put baking soda in boiling water for potatoes? ›

The baking soda makes the water. alkaline which helps breakdown the surface of the. potatoes and draw out the starch which really helps.

How does Gordon Ramsay make smashed potatoes? ›

Gordon Ramsay's Smashed Potatoes are made with baby potatoes, olive oil, herbs like rosemary or thyme, garlic, salt, and pepper this dish serves 8 and takes about 1 hour, including boiling and roasting for a crispy exterior.

How do you not burn garlic when roasting potatoes? ›

Pre-Cook Your Garlic and Herbs

This is a little bonus tip for those who like to add aromatics (we love rosemary and garlic) to roasted potatoes. To avoid ending up with a burnt-on garlic flavor, sauté minced garlic with herbs just until it starts to take on a golden color.

Why do you soak potatoes in baking soda? ›

Meanwhile, the alkaline water helps the exteriors of the potatoes break down more, creating much more of the starchy slurry that leads to an extra-crisp exterior. About a half teaspoon of baking soda for two quarts of water was the right amount.

Why do you put vinegar in potatoes when boiling them? ›

Vinegar helps boiled potatoes hold their shape

The presence of acid in boiling water can retain structure-providing carbs in potatoes, so they don't break down and soften as easily as they would in a pot of boiling water sans vinegar.

Is it better to boil potatoes with vinegar or baking soda? ›

Baking soda will cause the potatoes to break down, making them a little mushy and fall apart. Vinegar will make them hold their shape better.

What is the recipe for Rachael Ray's smashed potatoes? ›

directions
  1. Boil potatoes until tender, 15 minutes. ...
  2. When the potatoes are tender, drain them and return them to the hot pot to let them dry out a bit.
  3. Mash potatoes with half-and-half or milk using a potato masher.
  4. Add in the cream cheese and smash until the cheese melts into the potatoes.
  5. Add chives or scallions.

Why put a raw egg in mashed potatoes? ›

It marries the hydrophilic with the hydrophobic, creating a smoother mash while adding a tiny bit of sweetness and tang. Mayo mashed potatoes do not taste like mayo (unless you add too much). Similarly, egg yolk mashed potatoes do not taste like egg yolks, though they certainly are yellow. They don't taste creamy.

Why do chefs soak potatoes in water? ›

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.

Why should you not burn garlic? ›

The worst part about burning the garlic is that there is no way to undo the damage. Burnt garlic is useless and must be discarded. Not only is there a funky smell but there's more work to do in peeling and chopping fresh garlic (all the while with figurative egg on your face from the fail).

Should you boil potatoes before baking? ›

Not necessary but this can help get the perfect consistency and crispiness. Make sure you boil them but leave them a bit al dente and they will crisp up perfectly in the oven.

Why is my garlic green after roasting? ›

Don't worry. Garlic that turns green is completely safe. The colour is probably the result of a reaction between sulphur compounds and amino acids (building blocks of protein) that are naturally present in garlic.

What does soaking potatoes in vinegar do? ›

The acid in the vinegar can also help to slightly break down the surface of the potatoes, aiding in the development of a crispier texture during frying. Additionally, the vinegar can contribute to a golden-brown color on the exterior of the fries.

Why do you put salt in water when boiling potatoes? ›

Dense potatoes don't absorb seasonings easily, so you'll need to salt the water liberally so that the water the potatoes do drink up also carries in seasoning. And because potatoes are so timid in flavor, they need that salt to bring them out of their shells. Pour some salt in, then keep going.

Should you soak potatoes in salt or sugar water? ›

Why use salt water for soaking potatoes? There's moisture naturally found in potatoes, and moisture is drawn to higher concentrations of salt. (This is a process called osmosis.) So, if you put the potatoes in a salt water bath, that will help draw out some of their moisture, resulting in crispier fries.

What is the secret of boiling potatoes? ›

Always start potatoes in cold water, turn on the heat, and bring them to boil. Adding potatoes to already-boiling water can cause a reaction with the starch and result in a mealy potato. Here is a rule to remember: If it grows below the ground, start it in cold water.

Does baking soda remove starch from potatoes? ›

America's Test Kitchen often recommends adding baking soda to the water in which you will boil potatoes, which further coaxes out the starch molecules. Aim for ½ teaspoon baking soda for every 8 to 10 cups or water, or 2 to 3 pounds of potatoes.

Do you add anything to the water when boiling potatoes? ›

Fill and season a pot of water: Add water and a few big pinches of salt to a pot. Make sure you fill the pot with enough water to completely cover the potatoes. Never skip the salt—it's a big part of flavoring the potatoes and won't cause them to taste too salty.

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