Melting potatoes are thick rounds of russet potato seared in butter until golden, then baked in chicken stock with garlic and thyme until the centers turn so soft and creamy that they seem to melt. The tops and bottoms are browned and buttery, and the stock cooks down into a rich pan sauce to spoon over them. This melting potatoes recipe uses one ovenproof skillet and takes 40 minutes. It is a simple side dish that looks and tastes like it came from a restaurant.
How to make melting potatoes: Heat the oven to 400°F. Peel 3 large russet potatoes, trim the ends and cut them into 1-inch rounds. Pat dry and season. Sear in oil and 4 tablespoons of butter for about 4 minutes, until golden. Turn them, take the skillet off the heat, and add 1 cup of chicken stock, garlic, thyme and 6 tablespoons of cubed butter. Bake about 30 minutes, until fork-tender.
Why You’ll Love It
- Golden outside, creamy inside. Two textures in every round.
- A built-in sauce. Butter, stock, garlic and thyme reduce in the pan.
- One skillet. It goes from the stove to the oven.
- Everyday ingredients. Potatoes, butter, stock and a few sprigs of thyme.
- Good with anything. Steak, roast chicken, pork chops or fish.
Ingredient Notes
Russet potatoes. Three large ones, or 4 medium. They are starchy, so the middles turn soft and fluffy.
Unsalted butter. Ten tablespoons in all: 4 for searing and 6, cut into cubes, for baking.
Vegetable oil. Two tablespoons. It keeps the butter from burning during the sear.
Chicken stock. One cup.
Garlic. Two cloves, crushed.
Fresh thyme. Four sprigs.
Kosher salt and coarse black pepper. To season the potatoes.
Ingredients
- 3 large russet potatoes (or 4 medium)
- 10 tablespoons unsalted butter, divided
- 2 tablespoons vegetable oil
- 1 cup chicken stock
- 2 cloves garlic, crushed
- 4 sprigs fresh thyme
- Kosher salt, a pinch
- Coarsely ground black pepper
How to Make Melting Potatoes
1. Heat the oven and skillet. Preheat the oven to 400°F. Heat a large ovenproof skillet over medium-high heat.
2. Prepare the potatoes. Peel the potatoes, cut off the rounded ends and slice into 1-inch-thick rounds. Pat dry with a paper towel.
3. Sear one side. Add the vegetable oil and 4 tablespoons of butter to the hot skillet. Sprinkle the potatoes with a pinch of kosher salt and some black pepper. Sear for about 4 minutes, until golden brown.
4. Add the stock. Turn the potatoes and remove the skillet from the heat. Pour in the chicken stock, add the thyme and crushed garlic, and top the potatoes with the remaining 6 tablespoons of butter, cut into cubes.
5. Bake and serve. Bake for about 30 minutes, until the potatoes are fork-tender. Spoon the pan sauce over them.
Why Sear Before Adding the Stock?
The order is what makes this dish. Browning has to happen first, in hot fat, while the surface of the potato is dry. Once liquid is in the pan, the potatoes simmer and steam, and they will not brown any more.
| Step | What it does |
|---|---|
| Pat the rounds dry | A dry surface browns. A wet one steams and sticks |
| Sear one side in oil and butter | Builds a golden, flavorful crust |
| Turn the potatoes | The browned side faces up and stays out of the liquid |
| Take the pan off the heat, then add stock | The stock does not spit, and it lifts the browned bits into the sauce |
| Bake until fork-tender | The centers cook through in the stock and turn creamy |
So the sear gives the color and the flavor, and the stock gives the soft, melting middle. Skip the sear and you have boiled potatoes in butter. Skip the stock and you have plain roasted rounds.
One honest note: the finished potatoes are golden, but they are not crunchy. The undersides sit in the sauce and turn soft and glazed. That is how the dish is meant to be.
How do I know they are done?
Slide a fork into the center of the thickest round. It should go in with no resistance. Go by the fork, not by how much stock is left in the pan.
Tips for Success
Why cut the rounds 1 inch thick?
Thick slices can sear without falling apart, and they have enough middle to turn creamy. Thin slices cook through too fast and break.
Why trim the ends?
Flat ends give every piece two flat sides, so each one sits level and browns evenly.
What skillet should I use?
A large ovenproof one. A 12-inch cast-iron skillet holds the rounds in one layer.
Can I use Yukon Gold potatoes?
Yukon Golds are a common swap in dishes like this. The amounts and times here are written for russets, so check smaller potatoes early.
Why add oil when there is so much butter?
Butter alone can scorch at searing heat. A little oil helps it hold up.
Storage and Reheating
Refrigerate leftovers within 2 hours, in a shallow, covered container, and use them within 3 to 4 days. Reheat to 165°F in the oven, in the microwave or on the stove. Leftover rounds are also very good diced into a frittata, a hash or a pot of soup.
What to Serve With It
These potatoes belong next to a roast or a pan-seared chop. For dinner, try pork chop supreme with potatoes or chicken and potatoes with Dijon cream sauce. For more potato sides, there are Southern stewed potatoes, slow cooker glazed herb baby potatoes and 3-ingredient slow cooker potatoes. And for a full tray of vegetables, roast the garlic herb roasted potatoes, carrots and zucchini.
Frequently Asked Questions
What is the secret to perfectly melted potatoes?
Dry the rounds, sear them until golden, then bake them in stock and butter until a fork slides in.
What are the best potatoes for melting potatoes?
Russets are used here. Yukon Golds are the other common choice.
Do melting potatoes stay crispy?
No. They are golden on top and soft underneath, with a creamy center.
Can I use vegetable stock?
It should work in the same amount, and it keeps the dish meat-free. The flavor will be a little lighter.
Final Notes
I tilt the skillet and spoon the buttery sauce over each round just before the pan goes to the table. If you make it, leave a comment to tell me how it turned out or ask a question.
Melting Potatoes
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Ingredients
- 3 russet potatoes large; or use 4 medium potatoes. Peel, trim the rounded ends and cut into 1-inch-thick slices.
- 10 tablespoons unsalted butter divided: 4 tablespoons for searing and 6 tablespoons cubed for baking
- 2 tablespoons vegetable oil
- 1 cup chicken stock
- 2 cloves garlic crushed
- 4 sprigs fresh thyme
- kosher salt a pinch for the potatoes
- coarsely ground black pepper to season the potatoes
Instructions
- Preheat the oven to 400°F. Heat a large ovenproof skillet over medium-high heat.
- Peel the potatoes, cut off the rounded ends and slice into 1-inch-thick rounds. Pat dry with a paper towel.
- Add the vegetable oil and 4 tablespoons of butter to the hot skillet. Sprinkle the potatoes with a pinch of kosher salt and some black pepper. Sear for about 4 minutes, until golden brown.
- Turn the potatoes and remove the skillet from the heat. Pour in the chicken stock, add the thyme and crushed garlic, and top the potatoes with the remaining 6 tablespoons of butter, cut into cubes.
- Bake for about 30 minutes, until the potatoes are fork-tender. Spoon the pan sauce over them.
Notes
Nutrition
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