The Best Melting Potatoes
Pan-roasted potatoes soaked in chicken broth to make a melt-in-your-mouth, golden side dish. These melting potatoes are the simplest but tastiest side dish. They pair well with any main course and will have your dinner guests always coming back for more.
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If you haven’t tried melting potatoes before, you’re missing out. Melting potatoes uses a technique in which you brown thick slices of potatoes in butter before roasting them with chicken broth and seasoning on the stove.
The result is an ultra-tender, crispy exterior, golden brown potato that literally melts in your mouth.
With only 6 main ingredients this side dish will become a quick staple in your recipe repertoire.
They are one of the simplest but most delicious potato recipes that I’ve ever tried in my life. Yes, they are that good.
Why You’ll Love The Recipe
- Easy ingredients: only six main ingredients to make the melting potatoes and all of them you probably have on hand.
- Versatile: this side dish is just as delicious for a family dinner as it is for a larger, more formal gathering.
- Delicious: anyone who tries this potato recipe will be hounding you to make them over and over again.
Along with the ingredients below, you really do need a cast-iron skillet to make melting potatoes. Without it, the crust of the potatoes won’t come out as crispy.
- Russet potatoes: these potatoes come out light and fluffy. Though you can use Yukon gold potatoes, they will have a slightly different texture.
- Seasonings: you’ll need fresh garlic to infuse into the potatoes as well as salt and pepper to taste.
- Vegetable oil: used to sear the sliced potatoes in the skillet and develop that crispy outer shell.
- Butter: butter is used not only to help sear the potatoes but also to bake them. This is what gives them a comforting flavor.
- Chicken broth: any broth you have on hand will work. Know that homemade chicken broth will amp up the nutrients in the side dish.
I’m not sure you’ll want to tweak this recipe as the potatoes are just that delicious. However, adding on some of the following ingredients can be a tasty switch-up.
- Herbs: sprinkle the potatoes with thyme or parsley.
- Cheesy: once the potatoes are tender you could add on some shredded cheese and broil it for 30 seconds.
Tips for Success
Season to Taste
When you’re seasoning the potatoes with salt and pepper. Adjust the amounts based on your personal preference. Also, try to ensure you’re seasoning both sides evenly.
Let Them Cook
When searing the potatoes in the cast-iron pan, do not touch them until they’re ready to flip. The more you move them around, the more they’ll break apart and each side won’t crispy up properly. Let them sit until you’re flipping them.
When you’re slicing the potatoes, you want thick slices. First, trim off the ends of the potatoes so that they stand upright. Then, cut them into 1-inch-thick slices. Too thin and they won’t be as tender and fluffy in the crispy shell.
- Let the melting potatoes cool fully before you store them. Once cooled, transfer them to an airtight container and place them in the fridge.
- Like this, they will stay fresh for up to four days.
- To reheat the potatoes, bake them in the oven at 350F until warmed through (about 15 minutes). To re-crisp them, you may want to broil the potatoes for 15-20 seconds.
- You can also freeze melting potatoes. Let the potatoes cool and store them in a single layer in a freezer-safe container for up to 3 months. When you’re ready for them, let them thaw in the fridge overnight before reheating them.
What To Serve With Melting Potatoes
These easy potatoes are a delicious side dish with just about everything.
Melting potatoes are a side dish that takes thick potato slices and sears them in a skillet before baking them in the oven in chicken stock. The result is a light, creamy, fluffy potato filling with a crispy, golden exterior. The combination of the textures makes for a delicious side dish to any meal.
Though you can make a similar version of melting potatoes in an air fryer, the texture won’t be the same. To have the contrasting textures you need to sear the potatoes in a cast-iron skillet before baking them.
- 4 russet potatoes
- salt and pepper
- 2 tablespoons vegetable oil
- 10 tablespoons unsalted butter
- 1 cup low-sodium chicken broth
- 3 cloves garlic minced
- diced green onions to garnish
- Preheat the oven to 400 degrees.
- Peel the potatoes and slice off the ends. Cut into 1 inch thick slices. Season both sides of the potatoes generously with salt and pepper.
- Heat a cast-iron skillet over medium-high heat. Add the oil and 4 tablespoons of the butter. Sear the potatoes on one side until golden brown, about 5 minutes. Don’t touch the potatoes during that 5 minutes! Flip the potatoes and add the broth and minced garlic. Cut the remaining 6 tablespoons butter into cubes and scatter on top of the potatoes.
- Transfer the skillet to the oven and cook until fork-tender, about 30 minutes. Spoon the pan sauce all over the potatoes. Season with salt & pepper to taste and garnish with chopped green onions.