Melt in Your Mouth Potatoes Recipe
Introduction
These Melt in Your Mouth Potatoes are golden, tender, and bursting with savory herbs. Roasted to perfection with butter, garlic, and fresh parsley, they make a comforting side dish that pairs well with any meal.
Ingredients
- 3 pounds Yukon Gold potatoes (peeled)
- 6 tablespoons butter (melted)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup chicken broth
- 2-3 cloves garlic (peeled and crushed)
- 2 tablespoons fresh chopped parsley
Instructions
- Step 1: Place the oven rack in the upper-middle position and preheat the oven to 475°F (245°C). Spray a large rimmed baking sheet with non-stick cooking spray.
- Step 2: In a small bowl, combine the melted butter, dried thyme, dried rosemary, salt, and pepper. Mix well to blend the flavors.
- Step 3: Cut the peeled Yukon Gold potatoes into slices about 3/4 to 1 inch thick, discarding the ends. Toss the potato slices in the butter and herb mixture until evenly coated.
- Step 4: Arrange the potatoes in a single layer on the prepared baking sheet. Roast in the oven for 15 minutes.
- Step 5: Remove the potatoes from the oven and use a spatula to flip them over. Return to the oven and roast for an additional 15 minutes.
- Step 6: Remove the potatoes again and flip them one more time. Add chicken broth and crushed garlic cloves to the baking sheet, being careful not to pour over the potatoes. Return the pan to the oven and roast for another 10 to 15 minutes, or until the potatoes are tender and cooked through.
- Step 7: Remove from the oven, sprinkle with fresh chopped parsley, and serve hot.
Tips & Variations
- For a vegetarian version, substitute chicken broth with vegetable broth or water.
- Try adding a pinch of smoked paprika for a subtle smoky flavor.
- Use fresh herbs if available, adjusting quantities to taste for a brighter flavor.
- If you prefer crispier potatoes, broil them for the last 2-3 minutes while watching closely to prevent burning.
Storage
Store leftover potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven at 350°F (175°C) for about 10 minutes to maintain their texture. Microwaving is faster but may yield softer potatoes.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of potatoes for this recipe?
Yes, you can use Russet or red potatoes, but Yukon Golds are preferred for their creamy texture and ability to hold shape well during roasting.
Is it necessary to peel the potatoes?
Peeling is recommended to achieve the smooth, tender texture intended for this dish, but you can leave the skins on for added texture and nutrients if you prefer.
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Melt in Your Mouth Potatoes Recipe
- Total Time: 55-60 minutes
- Yield: 6 servings 1x
Description
These Melt in Your Mouth Potatoes are tender, flavorful, and roasted to perfection with a savory blend of herbs and butter. Infused with garlic and chicken broth, they make a perfect side dish to complement any meal.
Ingredients
Potatoes
- 3 pounds Yukon Gold potatoes (peeled)
Seasoning and Herbs
- 6 tablespoons butter (melted)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons fresh chopped parsley
Other Ingredients
- 1 cup chicken broth
- 2–3 cloves garlic (peeled and crushed)
Instructions
- Preheat Oven and Prepare Baking Sheet: Place the oven rack in the upper-middle position and preheat the oven to 475°F (246°C). Spray a large rimmed baking sheet with non-stick cooking spray to prevent sticking.
- Make the Butter Herb Mixture: In a small bowl, combine the melted butter, dried thyme, dried rosemary, salt, and pepper. Mix thoroughly to blend the flavors.
- Slice and Toss Potatoes: Cut the peeled Yukon Gold potatoes into slices about 3/4 to 1 inch thick, discarding the ends. Toss the potato slices in the prepared butter herb mixture until evenly coated.
- Arrange Potatoes on Baking Sheet: Lay the coated potato slices in a single layer on the prepared baking sheet to ensure even roasting.
- Roast First Side: Place the baking sheet in the oven and roast for 15 minutes to start browning the potatoes.
- Flip Potatoes and Continue Roasting: Remove the baking sheet from the oven and flip the potato slices carefully. Return to the oven and roast for another 15 minutes to cook the other side.
- Add Broth and Garlic, Flip Again: Take the potatoes out once more, flip them one last time, then add the chicken broth and crushed garlic cloves to the baking sheet. Carefully place it back in the oven to roast.
- Finish Roasting Until Tender: Roast the potatoes for an additional 10 to 15 minutes until they are tender and infused with the garlic and broth flavors.
- Garnish and Serve: Remove the potatoes from the oven and sprinkle with fresh chopped parsley. Serve immediately while hot for the best flavor and texture.
Notes
- Use Yukon Gold potatoes for the best creamy texture and buttery flavor.
- You can substitute chicken broth with vegetable broth to make the recipe vegetarian.
- Adjust the seasoning and herbs to your preference for variety.
- Make sure to slice the potatoes evenly to ensure they cook uniformly.
- Check potatoes for tenderness by piercing them with a fork before serving.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: roasted potatoes, Yukon Gold potatoes, garlic potatoes, herbed potatoes, side dish recipe, easy potato recipe
