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A cast iron skillet with crispy potatoes with garlic and thyme
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5 from 2 votes

Melting Butter Potatoes

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
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Side Dish, Vegetables
Servings: 2 servings
Calories: 287kcal
Author: Tricia


  • 1 pound Butter 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


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


Calories: 287kcal | Carbohydrates: 43g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 833mg | Potassium: 992mg | Fiber: 5g | Sugar: 2g | Vitamin A: 576IU | Vitamin C: 49mg | Calcium: 48mg | Iron: 2mg