These Melting Potatoes are everything you could want in a side dish. Crispy on the outside, creamy on the inside, and full of flavor thanks to a good dose of butter, broth, and garlic.
These Melting Potatoes may not look like anything very special going into the oven, but just wait. They turn golden and crisp on the outside while the inside stays soft and creamy, and soaks up a load of garlic butter and broth. It’s the kind of side dish that almost outshines the entree!
These potatoes come out slightly crisp on the outside, with a tender interior, and so much garlicky flavor. I’ve made them for Sunday suppers, holiday tables, and ordinary weeknights. They never last long, and someone always asks for the recipe.
Recipe Snapshot
Cuisine: American
Cooking Method: Oven
Total Time: 1 Hour, 15 Minutes
Servings: 6
Primary Ingredient(s): Potatoes, Butter, Seasonings, Broth
Skill Level: Easy
What You’ll Like About This Recipe
- Crispy outside, creamy inside. The texture is absolutely wonderful!
- Simple, pantry-friendly ingredients. You probably have everything you need in the pantry already.
- Flavorful and filling. This is a great side dish for any cool-weather meal.
- Kid-friendly and crowd-pleasing. Friends and family of all ages will love these potatoes!
Ingredient Notes
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- Russet Potatoes – These are the only potatoes I’ve used for this dish simply because it requires a starchy potato to achieve that “melting” interior. Try to choose potatoes that are about the same size for even cooking.
- Italian Seasoning – Adds a nice herbal flavor to the butter mixture.
- Vegetable Broth – Adds moisture and richness during the final bake.
- Garlic – For flavor and aroma.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Melting Potatoes
- Preheat the oven to 450°F. Grease a rimmed baking sheet with two tablespoons of butter. It should be thickly coated.
- Peel six medium russet potatoes and slice them into 1-inch thick rounds. Place the slices in a large bowl.
- Melt the remaining six tablespoons of butter and pour it over the potatoes. Add the Italian seasoning, salt, and a pinch of black pepper. Toss together gently until all the slices are coated.
- Place the potato slices on the greased baking sheet, flat side down. Bake for 20 minutes.
- Use tongs or a spatula to flip each potato slice. Bake for another 20 minutes.
- While the potatoes bake, stir four minced garlic cloves into 1 ⅓ cups of vegetable broth.
- When the second bake time is done, flip the potatoes again and pour the mixture over the broth and garlic mixture over them. Return the pan to the oven and bake for an additional 15–20 minutes, or until the potatoes are golden brown and tender when pierced with a fork.
- Serve immediately while the edges are crisp and the centers are creamy.
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- Slice the potatoes evenly so they cook at the same rate. Aim for rounds that are close to 1 inch thick. Too thin slices will fall apart, and too thick ones may not cook all the way through.
- Use a rimmed baking sheet. The broth is going to bubble and sizzle during the last part of cooking, and you really don’t want it running off the edges. Cleaning an oven after that is no fun.
- Don’t skip the flipping. Be sure to turn the potatoes twice during baking so that both sides brown evenly and give the edges that nice crispiness.
- Watch the final bake. Every oven cooks a little differently. Start checking around the 15-minute mark after the broth has been added. When finished, the potatoes should be golden with a little crust on top, and fork-tender inside.
How to Serve
This is hearty food that pairs well with recipes like prime rib, roast turkey, or a nice steak.
Storing Leftovers
Store leftovers in an airtight container in the fridge for 3–4 days. Reheat in the air fryer at 360°F for 3–4 minutes, or in the oven until warmed through. The microwave isn’t ideal for reheating potatoes as they tend to turn out a bit soggy.
More Recipes You’ll Like
Roasted Potato Salad
Traditional Irish Boxty (Potato Pancakes)
Perfect Potatoes au Gratin
Southern Sweet Potato Casserole
Questions About Melting Potatoes
They get that name because the texture is nearly melt‑in‑your‑mouth: the outside crisps up while the interior becomes creamy, thanks to the butter and broth method. (Similar in concept to fondant potatoes)
For this recipe, yes, you do. Peeling helps the potatoes crisp more evenly and lets the broth infuse into the interior.
If the potatoes are placed too close together on the baking sheet, they steam instead of crisping. Be sure to allow some space between slices. Also, skipping the flips can prevent proper browning.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
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Melting Potatoes Recipe
Ingredients
- 6 russet potatoes (medium sized)
- ½ cup butter divided
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- Pinch black pepper
- 4 cloves garlic minced
- 1 ⅓ cups vegetable broth
Instructions
- Preheat oven to 450℉. Grease a rimmed baking sheet with 2 tablespoons of butter.2 tablespoons butter
- Peel and slice potatoes into 1-inch thick rounds. Place in a bowl.6 russet potatoes
- Melt the remaining butter. Add Italian seasoning, salt, and pepper. Pour the mixture over the sliced potatoes and toss gently to coat.6 tablespoons butter1 teaspoon Italian seasoning, 1 teaspoon salt, Pinch black pepper
- Arrange potatoes on the baking sheet, flat side down. Bake for 20 minutes.
- Flip each potato round and bake for an additional 20 minutes.
- While the potatoes bake, combine the garlic and vegetable broth in a small bowl.4 cloves garlic, 1 ⅓ cups vegetable broth
- After the second 20-minute baking time, flip the potatoes again and pour the garlic-broth mixture over them. Bake 15–20 minutes more or until golden and tender.
- Serve warm and enjoy!
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.