I like this recipe because it transforms humble potatoes into something elegant with very little effort. The high-heat roasting creates that crisp golden crust, and the addition of broth and garlic at the end makes the potatoes rich and flavorful. I also appreciate that they look fancy enough for entertaining but are easy enough to make on a weeknight.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
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
Directions
I preheat the oven to 475°F and adjust the rack to the upper middle position. I place a small oven-proof skillet, like cast iron, inside to heat up.
I toss the peeled and cut potatoes with melted butter, thyme, salt, and pepper until evenly coated.
I carefully pour the potatoes into the hot skillet and spread them in a single layer. I bake them until the bottoms are lightly browned around the edges, about 15 minutes.
I remove the skillet, turn each potato with tongs and a spatula, and return to the oven for another 15 minutes.
I flip the potatoes once more, then carefully add the vegetable broth and garlic. I roast them for another 10–15 minutes, or until the sauce reduces and the potatoes are tender.
I transfer the potatoes to a serving platter, drizzle with any remaining pan sauce, and garnish with fresh thyme and extra pepper.
Servings and Timing
This recipe makes 2 servings. Prep time takes about 15 minutes, cook time is 45 minutes, and the total time comes to 1 hour.
Variations
I sometimes swap vegetable broth for chicken broth for extra depth of flavor.
For a richer finish, I sprinkle grated Parmesan cheese on top before serving.
I occasionally add a pinch of smoked paprika for a subtle smoky flavor.
Instead of thyme, I use rosemary or sage when I want a different herbal note.
Storage/Reheating
I keep leftovers in the fridge in an airtight container for up to 3 days. To reheat, I put them in the oven at 350°F until warmed through so they stay crispy. I avoid the microwave since it makes the potatoes soft.
FAQs
Can I use russet potatoes instead of Yukon Gold?
Yes, but I prefer Yukon Gold or butter potatoes because they hold their shape and have a creamier interior.
Can I prepare these ahead of time?
I like to roast them fresh, but I sometimes par-cook them and finish in the oven just before serving.
Do I have to use a cast iron skillet?
No, but I find cast iron gives the best crust. Any oven-proof skillet will work.
Can I make these dairy-free?
Yes, I replace butter with olive oil or a dairy-free substitute.
How do I keep the potatoes from sticking?
Preheating the skillet and making sure the potatoes are well-coated in butter helps prevent sticking.
Can I double the recipe?
Yes, I just use a larger skillet or two skillets to keep the potatoes in a single layer.
What broth works best?
I like vegetable broth for a lighter taste, but chicken broth gives a richer flavor.
Can I add more vegetables?
Yes, I sometimes roast carrots or parsnips alongside for a colorful side.
How do I know when the potatoes are done?
They should be golden on the outside and easily pierced with a fork in the center.
Can I use dried thyme instead of fresh?
Yes, but I reduce the amount to about 1 teaspoon since dried herbs are stronger.
Conclusion
I love how these Melting Butter Potatoes turn out every time—crispy on the outside, creamy inside, and infused with buttery, garlicky goodness. They’re a simple side dish that feels gourmet, and I find they always complement whatever main dish I’m serving. Whether for a family dinner or a special occasion, these potatoes never disappoint.
These Melting Butter Potatoes are crispy on the outside, creamy on the inside, and infused with garlic, thyme, and a rich pan sauce. They’re an elegant yet simple side dish that pairs perfectly with chicken, beef, or fish.
Total Time:1 hour
Yield:2 servings
Ingredients
1 pound butter potatoes or Yukon Gold potatoes, peeled, with ends squared off and cut into 1-inch slices
2 tablespoons unsalted butter, melted
2 teaspoons fresh thyme leaves, plus more for garnish
½ teaspoon salt
¼ teaspoon black pepper
½ cup vegetable broth
3 cloves garlic, peeled and rough chopped
Instructions
Preheat oven to 475°F and place a small oven-proof skillet (like cast iron) inside to heat.
Toss potatoes with melted butter, thyme, salt, and pepper until evenly coated.
Carefully pour potatoes into the hot skillet in a single layer. Bake for 15 minutes until bottoms are golden around edges.
Flip potatoes with tongs and spatula, then return to oven for another 15 minutes.
Flip again, then carefully add vegetable broth and garlic. Roast 10–15 minutes more until tender and sauce reduces.
Transfer potatoes to a serving platter, drizzle with remaining pan sauce, and garnish with thyme and pepper.
Notes
Swap vegetable broth with chicken broth for a richer flavor.
Sprinkle Parmesan cheese on top before serving for a cheesy finish.
Add smoked paprika for a subtle smoky note.
Try rosemary or sage instead of thyme for a different herbal touch.
Reheat in the oven at 350°F to keep them crispy—avoid microwaving.
