Butter potatoes Recipe
These Melting Potatoes are one of the most delicious sides on the planet. They are caramelized on the outside, luxuriously creamy, melt-in your mouth on the inside, and bursting with buttery, garlic herb goodness through and through. Best of all, this recipe is easy to make with pantry friendly ingredients with only one bowl to wash! These Melting Potatoes are the ideal side for every occasion from a casual family dinner to special occasions to holidays, like upcoming EASTER! Serve them alongside anything from creamy garlic chicken to pork tenderloin, to French Dips for a dynamite dinner that will please even the pickiest eaters.
Servings 5 -6 servings (about 20 slices)
Ingredients
- 3 pounds Yukon gold potatoes, peeled
- 6 tablespoons unsalted butter, melted
- 1 tablespoon minced fresh thyme (or 1 tsp dried)
- 1 tablespoon minced fresh rosemary (or 1 tsp dried)
- 1 teaspoon salt
- 1/2 tsp EACH pepper, onion powder, paprika
- 1 ½ cups low sodium chicken broth
- 1/2 tablespoon lemon juice (optional if you have it)
- 2 cloves garlic, minced
Instructions
- Preheat oven to 475 degrees F. Line a rimmed baking sheet (13x18) with foil for easy cleanup, set aside.
- Square the ends of the potatoes (discard ends) and slice the potatoes into 1-inch-thick rounds; set aside.
- In a large bowl (large enough to hold potatoes), whisk together butter, thyme, rosemary and all seasonings. Add the potato slices to the butter mixture and toss until evenly coated. Line the potatoes in a single layer on the prepared baking sheet, making sure both sides are evenly coated. Spoon any extra butter herb sauce over top the potatoes.
- Roast the potatoes for 20 minutes.
- Flip the potatoes over and roast for an additional 15 minutes.
- Meanwhile, mix together the chicken broth, lemon juice and garlic in a small bowl/liquid measuring cup.
- Remove the potatoes from oven, flip one more time and pour the chicken broth mixture over potatoes. Roast for another 15 minutes or until the potatoes are super tender. Remove from the oven and let rest for 5 minutes to soak up additional broth.
- Transfer the potatoes to a serving platter and drizzle with pan sauce. Garnish with additional fresh herbs if desired. Serve with horseradish sauce, pesto, ranch or red pepper sauce if desired.
Video
Notes
HOW TO STORE and reheat
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Microwave: The time will vary depending on how many potatoes you are reheating. For just a few, start with 20-25 seconds, then add additional time as needed.
- Oven: Line the butter potatoes on a baking sheet and bake at 350 degrees for approximately 10 minutes OR until heated through.
make ahead
- Make ahead: Yes! This Melting Potatoes recipe reheats beautifully, but the potatoes will be 100% creamy with a less pronounced caramelized crust - still delicious though!
- Prep ahead: Slice the potatoes and store them submerged in cold water in the refrigeration for up to 24 hours to prevent oxidation which turns them brown. You can also chop the herbs ahead of time.
- Partially make ahead: I have not personally tried this method, but I think you could roast the potatoes through the first 35 minutes (two flips), cool, cover and refrigerate. This would prevent the potatoes from turning brown and lessen your prep time. When ready to serve, bake the potatoes for 10 minutes to warm up then add the chicken broth and garlic and continue to roast for 15 minutes or until tender.