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Buttery creamy goodness. I could not have been happier with these melting potatoes. So good, so easy, and boy, did I ever eat more than my share. And then some. Good thing it was just my wife and me, because I would’ve had to explain where all the potatoes went if we would’ve had company over for dinner. This is one of those dishes where half of them never make it to the table because you’ve eaten much of them in the kitchen.

Keep The Ketchup Far Away

If you’re normally tempted to put ketchup on your potatoes, don’t. These potatoes are absolutely perfect just as they are.

Yukon potatoes are the best potatoes by far for making melting potatoes. They are so tender and velvety. They get just a little golden brown crunchy edge to them. Just enough to contrast the tender insides.

You can use a knife to cut the potatoes. Or if you have a mandolin, use it instead to make quick work of slicing them. You want the slices to be pretty much the same thickness throughout so that they cook evenly.

Mandoline Food Slicer, Adjustable Stainless Steel with Waffle Fry Cutter Crinkle Cut Potato Chip Vegetable Onion

Also try my roasted spiral potatoes and my Mississippi Mud cheesy potatoes. They’re pretty looking and pretty darned good tasting too!

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5 from 1 vote

Melting Potatoes

Buttery creamy goodness. I could not have been happier with these melting potatoes. So good, so easy, and boy, did I ever eat more than my share.

Course Side

Cuisine American

Keyword potatoes, roasted potatoes

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 146kcal

Author Based on a recipe from Closet Cooking

Equipment

Mandolin food slicer

Ingredients

1 ½ pound Yukon potatoes peeled, sliced 1/2″ thick
4 tablespoons butter melted
½ teaspoon dried thyme crushed
kosher salt to taste
freshly ground black pepper
1 cup chicken broth
2 teaspoons garlic minced
freshly grated Parmesan cheese to taste

Instructions

Preheat oven to 450 F.
Place the potatoes into a large bowl.
Add the butter, thyme, salt and pepper and toss to coat.
Transfer to a rimmed baking sheet lined with a silicon baking mat or aluminum foil.
Bake for 15 minutes.
Flip the potatoes and cook another 15 minutes.
Add the chicken broth and garlic and stir.
Cook another 15 minutes or until golden brown.
Remove and serve sprinkled with Parmesan cheese.