Very simple Melting Potatoes recipe might just become your new go-to side dish for Thanksgiving and Christmas! Baking the Russet potatoes in high heat caramelizes the outsides, and finishing them in chicken broth makes the insides creamy!
Say hello to our most made side dish – melting potatoes. Sharing our favorite way to cook potatoes with you today. Hello Wishes and Dishes best potatoes ever!
To say that Eliza is a potato freak would be an understatement. We’re talking her entire childhood – all 2.5 years of it – she has proven that potatoes are her favorite food. She LOVES them in all forms.
If you have never heard of melting potatoes, you are in for a treat. In this particular potato dish, the potatoes act sort of like rice in risotto in that they absorb the butter, oil, and chicken broth to make them super creamy on the inside. They melt in your mouth, hence the name “melting potatoes”.
I can’t even really begin to describe how tasty these melting potatoes actually are! We all know that I am a big fan of just about anything potato-related and Eliza takes after me in that department.
You all know I love my Crock Pot Creamy Ranch Chicken and Potatoes. Hands down, this has been my favorite potato recipe I have tried making by far.
You can also use Yukon Gold potatoes for these melting potatoes. Feel free to use whatever you like!
You can even choose to make this dish vegetarian but subbing the chicken broth for vegetable broth. The potatoes come out so flavorful and amazing no matter what you decided to use.
If you’re a bit iffy about the chicken stock, just know that I wouldn’t steer you wrong! The stock helps to steam the potatoes, and it reduces in the oven to make a delicious velvety pan sauce.
- 3 large Russet or Yukon Gold potatoes
- 1 tsp salt
- 1 tsp pepper
- ¼ cup butter
- 2 sprigs fresh rosemary
- 1 cup chicken broth or stock
- 2 tsp minced garlic
- Preheat the oven to 400 degrees.
- Slice the potatoes into 1 inch thick slices and season with salt and pepper.
- Put butter in a large, oven safe skillet and heat over medium high heat until melted.
- Lay potatoes in the bottom of the pan, add the whole sprigs of rosemary and saute for 5 minutes until browned. Flip and saute the other side for 5 minutes. This ensures the crispy crunchy texture on the outside.
- Add the minced garlic and chicken broth to the skillet.
- Place in the oven, uncovered and bake for 30 minutes.
- Serve immediately by themselves or as a side to any dish and enjoy!
- Store in the fridge up to 6 days!