How To Make the Best-Ever Melting Potatoes

updated Apr 22, 2021
How to Make the Best-Ever Melting Potatoes

Thick potatoes rounds become meltingly tender when roasted slowly in butter and broth.

Serves4 to 6

Prep10 minutes

Cook45 minutes

Jump to Recipe
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potatoes finished on a baking sheet, golden brown
Credit: Photo: Joe Lingeman; Food Styling: Barrett Washburne

There are endless ways to cook potatoes, all marvelous in their own right. But if I had to pick just one, it would be these melting potatoes. When sliced into thick rounds, blasted with high heat in the oven, and bathed in butter and broth, humble potatoes become their most luxurious, tender selves — with very little effort from you.

These potatoes will steal the show no matter what they’re served with, whether it’s pan-seared salmon or Instant Pot pork tenderloin. In fact, once you learn how to make them, you might just find yourself planning dinners around them to ensure they’re on your plate.

Credit: Photo: Joe Lingeman; Food Styling: Barrett Washburne

What Are Melting Potatoes?

Melting potatoes are a simplified version of fondant potatoes, which is a classic French technique of browning large rounds of potatoes in butter on the stovetop, then transferring them to the oven to roast with stock and butter. 

Here, the magic happens entirely in the oven, leaving you free to focus on the rest of the meal. It’s a simple two-step process: Roast the potatoes in a mixture of melted butter and olive oil until golden-brown, then pour in chicken or vegetable broth and return to the oven to finish cooking. As they soak up the broth, they’ll become extra tender and flavorful. To amp up the flavor even more, you can throw in some herb sprigs and garlic cloves.

Credit: Photo: Joe Lingeman; Food Styling: Barrett Washburne

How to Make Melting Potatoes with Whatever Ingredients You’ve Got

One of the reasons I love this recipe so much is that it works with whatever you’ve got on hand. Here’s what I mean.

  • The potatoes. You can use either Yukon gold or russet potatoes. The Yukons will cook up super creamy and buttery; the russets will be extra light and fluffy. And peeling is entirely optional —  I actually prefer to leave them unpeeled, not only because it saves me a step, but also because I like the extra texture the skin provides.
  • The broth: Opt for either low-sodium chicken or veggie broth. You can’t go wrong with either.
  • The herbs: While this recipe calls for rosemary, you can use any combination of fresh hearty herbs, such as thyme, sage, or oregano.

Because you roast the potatoes at a fiery 450°F, the oven might be too hot for cooking anything else. Instead, opt for the stovetop, Instant Pot, air fryer, or slow cooker to help you make a protein or additional veggies to serve with your potatoes. In the off chance you have leftovers, dice them and add to a frittata, hash, or a quick soup.

Credit: Photo: Joe Lingeman; Food Styling: Barrett Washburne
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Here's how to make the best-ever melting potatoes.

How to Make the Best-Ever Melting Potatoes

Thick potatoes rounds become meltingly tender when roasted slowly in butter and broth.

Prep time 10 minutes

Cook time 45 minutes

Serves 4 to 6

Nutritional Info


  • 4 cloves


  • 2 tablespoons

    unsalted butter

  • 2 tablespoons

    olive oil

  • 1 teaspoon

    kosher salt

  • 1/2 teaspoon

    freshly ground black pepper

  • 2 pounds

    uniformly-sized Yukon gold or russet potatoes (4 to 5 medium)

  • 2 to 3 sprigs

    fresh rosemary

  • 1 cup

    low-sodium vegetable or chicken broth


  • Cutting board and chef’s knife

  • Large microwave-safe bowl

  • Measuring cups and spoons

  • Vegetable peeler

  • 9x13-inch rimmed baking sheet (quarter sheet pan) or other metal baking pan


  1. Heat the oven. Arrange a rack in the middle of the oven and heat the oven to 450°F. Peel and smash 4 garlic cloves.

  2. Melt the butter. Place 2 tablespoons unsalted butter in a large microwave-safe bowl. Microwave the butter in 3 to 4 (10-second) intervals, stirring between each, until just melted. Add 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper, and stir to combine.

  3. Prepare the potatoes and aromatics. Peel 2 pounds Yukon gold or russet potatoes, if desired. Trim the rounded ends slightly, then cut the potatoes crosswise into 1-inch thick rounds. Strip the leaves off 2 to 3 fresh rosemary sprigs and coarsely chop until you get 1 tablespoon. Add the potatoes and rosemary to the butter and toss well to coat.

  4. Arrange on a baking sheet.Transfer the potatoes cut-side up to a rimmed 9x13-inch metal baking pan (avoid glass as it could shatter) or baking sheet (quarter sheet pan) and arrange in a single layer. Drizzle any remaining butter mixture over the potatoes.

  5. Roast the potatoes. Roast until the potatoes easily release from the pan with tongs and the bottoms are beginning to turn golden brown, about 15 minutes. Flip the rounds and roast until the bottoms and tops are deep golden brown, about 15 minutes more. Remove the pan from the oven.

  6. Add the broth and finish cooking the potatoes. Carefully pour 1 cup vegetable or chicken broth into the pan and add the garlic cloves. Roast until the potatoes are very tender and most of the broth is absorbed, about 15 minutes.

Recipe Notes

Herb options: You can use any combination of fresh hearty herbs, such as thyme, sage, or oregano instead of the rosemary.

Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.