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Amazing Melting Butter Potatoes with fresh thyme

A simple and delicious side dish perfect served with fish, chicken, beef or pork.

Everybody loves a good spud now and then. Potatoes are inexpensive and pair well with just about anything! Add a little excitement to your everyday potato and make these fluffy, crispy, buttery Melting Butter Potatoes. They’re easy to make and perfect served with oven roasted chicken, grilled marinated steaks, pork chops or salmon.

What are Melting Potatoes?

Melting Potatoes, also known as Melt in your mouth potatoes and Fondant Potatoes in the United Kingdom, are oven roasted potatoes that are crispy on the outside but soft and fluffy in the middle.

Cut the potatoes in a way so they have two large, flat surfaces for browning. Searing at high heat locks in the moisture and creates an amazingly fluffy middle and golden brown, crispy exterior.

The secret to these delicious potatoes is about the method. Select similar sized potatoes about 1 1/2 inches in diameter for even cooking. Cook the potatoes in a very hot oven, turning twice to ensure a good char, then add the garlic and vegetable broth. The aroma is amazing!

Ingredients needed to make Melting Butter Potatoes

Yukon Gold potatoes (sometimes called butter potatoes)
unsalted butter – salted butter is fine but omit adding additional salt
fresh thyme
salt
pepper – lots of fresh ground black pepper
vegetable broth – or low-sodium chicken broth works well too
garlic

How to make Melting Potatoes:

First, preheat your oven to 475 degrees F. Also, preheat an oven-proof skillet such as cast iron.
Peel the potatoes and cut the ends off to create a level surface. Cut each potato in half crosswise into 1-inch thick slices.
Next, toss the potatoes in melted butter, fresh thyme and a little salt and pepper.
Carefully add the potatoes to the hot skillet and spread in a single layer. Bake until the bottoms are lightly browned. Remove from the oven and carefully turn the potatoes using tongs and a spatula. Return the skillet to the oven and roast for another 15 minutes.
Remove the skillet from the oven and flip the potatoes once more. Add the vegetable broth and garlic to the pan. Continue roasting for another 15 minutes for until the sauce is reduced.
Finally, transfer the golden brown potatoes to a serving platter and drizzle with any remaining pan sauce. Serve immediately garnished with fresh thyme and additional fresh ground black pepper.

What are the best kind of potatoes to use for Melting Potatoes?

Yukon Gold Potatoes are best for making melting potatoes. They have a buttery flavor and pretty yellow color with firm flesh. They’re a little less starchy than a russet, and not as waxy as a red; the perfect combination of both!

Our local grocer labels their store brand of Yukon Gold Potatoes as Butter Potatoes. Others have called them golden potatoes, too. Ultimately they’re all probably of the Yukon Gold variety and will work well in this recipe.

Yukon Gold Potatoes are also great in soups like our Zuppa Toscana, Creamy Cheesy Corn & Potato Chowder, and also our popular Cheeseburger Soup recipe. Finally, they’re the perfect potato to use in our Au Gratin Potatoes Recipe!

Can you double this recipe to serve a larger group?

Yes, you can double or even triple this recipe if needed. You’ll need an extra-large oven-proof skillet or commercial grade rimmed baking sheet that will withstand the high heat to make a triple batch.

Can these potatoes be made ahead?

Part of the appeal of these potatoes is the crispy, seared exterior. If made ahead and reheated later, the crispiness will be a bit diminished, but the flavor will still be there. As with any recipe calling for crispy surfaces, it’s best served immediately.

That being said, leftover Melting Butter Potatoes are great when reheated gently in the microwave. As a result however, they’ll be soft, but still very tasty.

We adapted this tested and perfected recipe from Cook’s Country magazine.

I tweaked the original recipe and cut it down to serve 2 to 3 people. Also, I replaced the chicken broth with vegetable broth, but either works fine. Make these potatoes next time you want an easy, delicious, foul-proof potato side dish that will impress!

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A cast iron skillet with crispy potatoes with garlic and thyme

Melting Butter Potatoes

Prep Time: 15

Cook Time: 45

Total Time: 1

Yield: servings

Course: Side Dish, Vegetables

Author: Tricia

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5 from 2 votes

Crispy on the outside and fluffy, soft and creamy in the middle. These easy, flavorful roasted potatoes are the perfect side dish served with fish, chicken, beef or pork

Ingredients

1 pound Butter potatoes or Yukon Gold potatoes. Peeled, with ends squared off and cut crosswise into 1-inch thick slices. (about four 1 ½-inch potatoes)
2 tablespoons unsalted butter melted
2 teaspoons fresh thyme leaves plus more for garnish
½ teaspoon salt
¼ teaspoon pepper
½ cup vegetable broth
3 cloves garlic peeled and rough chopped

Instructions

Preheat oven to 475° F.
Adjust oven rack to upper middle position and preheat a small oven-proof skillet such as cast iron.
Toss the peeled and cut potatoes with the melted butter, thyme, salt and pepper.
Carefully pour the potatoes into the hot skillet and spread in a single layer. Bake until the bottoms are lightly browned around the edges, about 15 minutes. Remove the skillet from the oven and carefully turn each potato using tongs and a spatula. Return the skillet to the oven and roast another 15 minutes.
Remove the skillet from the oven and flip the potatoes once more. Carefully add the vegetable broth and garlic to the pan. Roast for 10-15 minutes or until the sauce has reduced.
Transfer the potatoes to a serving platter and drizzle with any remaining pan sauce. Serve immediately garnished with fresh thyme sprigs and additional fresh ground black pepper.

Recipe Notes

Recipe adapted from December/January 2014 Cook's Country Magazine

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

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Originally published March 2013, updated March 2021