Melting Potatoes with Garlic, Rosemary, and Thyme Recipe

Introduction

Melting Potatoes are a simple yet elegant side dish that turns tender, golden potatoes into a flavorful treat. Infused with garlic, rosemary, and thyme, they’re perfect for a cozy dinner or special occasion.

Ingredients

• 2 lb. Yukon Gold potatoes, peeled, cut into 1″ slices
• 1 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 4 tbsp. unsalted butter
• 2 tbsp. extra-virgin olive oil
• 1 cup low-sodium chicken broth
• 3 cloves garlic, finely chopped
• 1 tbsp. fresh rosemary, chopped, plus more for serving
• 1 tsp. fresh thyme, chopped, plus more for serving

Instructions

1. Step 1: Preheat your oven to 425°F (220°C). In a medium bowl, season the peeled and sliced potatoes with kosher salt and freshly ground black pepper, tossing them to coat evenly.
2. Step 2: Heat the butter and olive oil in a large ovenproof skillet over medium-high heat until the butter is melted and begins to bubble. Add the potatoes in a single layer and cook undisturbed until the bottoms are golden brown, about 3 to 5 minutes.
3. Step 3: Flip the potatoes and cook the second side until golden brown as well, another 5 minutes. Then stir in the chicken broth, finely chopped garlic, chopped rosemary, and thyme.
4. Step 4: Transfer the skillet to the preheated oven and bake until the potatoes are tender and the liquid is slightly reduced, about 20 to 25 minutes.
5. Step 5: Remove from the oven and transfer the potatoes to a serving platter. Drizzle with the pan juices and garnish with extra rosemary and thyme before serving.

Tips & Variations

• Use a heavy, ovenproof skillet like cast iron to get the best crust on your potatoes and ensure even cooking.
• For a vegetarian version, substitute chicken broth with vegetable broth.
• Add a sprinkle of Parmesan cheese on top before baking for a richer flavor.
• Fresh herbs add brightness—feel free to experiment with sage or parsley if you like.

Storage

Store leftover melting potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through to maintain the crispy edges.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Yes, while Yukon Golds are ideal for their creamy texture, you can use red potatoes or fingerlings. Avoid starchy varieties like Russets, which may become too mushy.

How do I prevent the potatoes from sticking to the skillet?

Make sure to heat the butter and oil until hot before adding the potatoes and avoid moving them too soon. Letting them cook undisturbed allows a golden crust to form, which naturally releases from the pan.

Melting Potatoes with Garlic, Rosemary, and Thyme Recipe

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★★★★★

4.7 from 82 reviews

Melting Potatoes are a deliciously crispy-on-the-outside, tender-on-the-inside side dish made from Yukon Gold potatoes baked in a flavorful mixture of butter, olive oil, garlic, fresh rosemary, and thyme, then finished with a savory chicken broth reduction. This recipe delivers a perfect balance of herb-infused richness and comforting texture, ideal for pairing with a variety of main courses.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Potatoes

• 2 lb. Yukon Gold potatoes, peeled, cut into 1” slices
• 1 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper

For Cooking

• 4 tbsp. unsalted butter
• 2 tbsp. extra-virgin olive oil
• 1 c. low-sodium chicken broth
• 3 cloves garlic, finely chopped
• 1 tbsp. fresh rosemary, chopped, plus more for serving
• 1 tsp. fresh thyme, chopped, plus more for serving

Instructions

1. Preheat and Season: Preheat your oven to 425°F (220°C). In a medium bowl, combine the peeled and sliced Yukon Gold potatoes with kosher salt and freshly ground black pepper. Toss well to evenly coat the potatoes with the seasoning.
2. Sear the Potatoes: Place a large ovenproof skillet over medium-high heat and add unsalted butter and extra-virgin olive oil. Cook until the butter is melted and starts to bubble. Add the seasoned potato slices to the skillet in a single layer. Cook undisturbed for 3 to 5 minutes, allowing the bottoms to become golden brown and crispy.
3. Flip and Add Flavor: Carefully flip the potatoes to brown the other side, cooking for about 5 minutes more until this side is also golden and crisp. Then stir in the low-sodium chicken broth, finely chopped garlic, fresh rosemary, and thyme, ensuring the liquid and herbs are well distributed among the potatoes.
4. Bake to Tenderness: Transfer the entire skillet to the preheated oven. Bake for an additional 20 to 25 minutes, or until the potatoes are tender through and the broth has reduced slightly to a flavorful glaze.
5. Serve: Remove the skillet from the oven and transfer the potatoes to a serving platter. Drizzle with the pan juices and garnish with additional fresh rosemary and thyme for a fragrant finish. Serve warm and enjoy your perfectly melted potatoes.

Notes

• Use an ovenproof skillet (such as cast iron) to easily transfer from stovetop to oven without disturbing the potatoes.
• For best flavor, use fresh herbs rather than dried.
• Yukon Gold potatoes are ideal due to their creamy texture and ability to hold shape while baking.
• If you prefer a vegetarian version, substitute chicken broth with vegetable broth.
• Be careful when flipping potatoes to keep slices intact and maintain crispness.

Keywords: Melting potatoes, crispy potatoes, baked potatoes, Yukon Gold potatoes, herb potatoes, side dish, garlic rosemary potatoes