Melting Potatoes are creamy potato slices baked at a high temperature. The potatoes are caramelized with a soft and creamy center. Chicken broth and the spices give Melting Potatoes a rich flavor.
Melting Potatoes are good served with chicken, beef, pork or fish. Your family or other guests will enjoy these creamy potatoes.
I recommend that you use a metal baking pan because of the 500-degrees Fahrenheit heat. Glass casserole dishes are not usually rated for temperatures that high. Unless you heat the chicken broth, it will be at room temperature when you add it to the baking pan. Adding a cooler liquid to a hot pan might also cause a glass casserole dish to break.
I saw this recipe on Pinterest and followed it to the Real Simple site. According to that post, Melting Potatoes are popular on Pinterest. After making this recipe, I can understand why it is a popular recipe! It's a yummy way to prepare potatoes! I altered the recipe slightly, so that it is dairy-free. I used vegan butter instead of butter. You can use butter, if you prefer.
If you prefer, you can use russet potatoes instead of Yukon gold potatoes. I did some research and found a recipe that uses russet potatoes on the Food Network site. The Food Network recipe sears the potatoes in a cast iron skillet first, then finishes them in the oven. I like skipping the skillet step and putting the potatoes straight in the oven. It saves a little time.
You can experiment with different spices and stocks to change the flavor of your potatoes. Spices such as thyme, rosemary, Italian Seasoning, basil or oregano are all flavorful spices to use. You can use chicken stock, beef stock or vegetable stock.
I hope you enjoy Melting Potatoes!
- 2 pounds Yukon Gold Potatoes
- 4 tablespoons vegan butter
- 2 teaspoons thyme or rosemary
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup chicken stock You can use vegetable or beef stock, too.
- 1 tablespoon minced garlic
- Preheat the oven to 500F with one of the oven racks in the upper 2/3 of the oven.
- Lightly spray a metal 9x13 baking dish with cooking spray. Make sure to use a metal dish because a glass one might break at this temperature.
- Mix the chicken stock and garlic in a small bowl. Set aside.
- Wash, peel and slice yukon potatoes into 1-inch thick pieces. Set aside. You can place the potatoes in water until you are ready to use them.
- In a large bowl, melt the vegan butter and add the thyme (or rosemary), salt and pepper. Stir to combine.
- Add the potatoes to the vegan butter mixture. If you stored the potatoes in water, be sure to drain them well. Toss to coat.
- Lay the potatoes in a single layer on the metal baking dish.
- Bake for 15 minutes then flip over.
- Bake for another 15 minutes.
- Remove from the oven and add the chicken stock mixture.
- Return to the oven until most of the stock is absorbed. This will take another 15-20 minutes.
- Transfer to a serving platter and pour any remaining liquid over the potatoes.
- Serve warm.