September 26th, 2016

Melt in Your Mouth Potatoes

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As far as I’m concerned, you can never have to many recipe for cooking, roasting and baking potatoes. They are the one side dish I know my family will always love, and potato sides are usually easy to prepare. These Melt in Your Mouth Potatoes were no exception, and just as I expected, my whole family loved them.

Melt in Your Mouth Potatoes

These potatoes are roasted in a butter and herb mixture for a crispy outside, and then chicken broth is added towards the end of cooking to make the insides soft and tender.

Oh, and a few garlic cloves get thrown in towards the end too!

So basically, these potatoes are just about perfect! They’re a great side dish for almost any meal.

I love that these potatoes are sliced into thick disks, rather than cubed (which is what I usually do when roasting potatoes). It really helps crisp up the outsides, and somehow makes the potatoes seem a little extra special.

Melt in Your Mouth Potatoes

I’ve made this dish with Russet, red and Yukon Gold potatoes and each one has been wonderful in its own way.  But if I had to choose a favorite, it would have to be Yukon Gold.

I like to garnish my cooked potatoes with a sprinkling of fresh parsley, but almost any combination of fresh herbs would be wonderful.

I love that this dish is fairly simple, but nice enough for company or even holidays. This is one recipe we’ll be making again and again.

Be sure to save this Melt in Your Mouth Potatoes recipe to your favorite Pinterest board for later.


Melt in Your Mouth Potatoes


Melt in Your Mouth Potatoes

Thick potato slices roasted in butter and herbs, then finished off with chicken broth and garlic.


  • 3 pounds Yukon Gold potatoes, peeled
  • 6 tablespoons butter, melted
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup chicken broth
  • 2-3 cloves garlic, peeled and crushed
  • 2 tablespoons fresh chopped parsley


  1. Place oven rack in upper-middle position. Preheat oven to 475 degrees. Spray a large rimmed baking sheet with non-stick cooking spray.
  2. In a small bowl, combine melted butter, thyme, rosemary, salt, and pepper.
  3. Cut potatoes into 3/4 to 1 inch thick slices, discarding ends. Toss potatoes in butter mixture. Arrange in a single layer on prepared baking sheet.
  4. Roast potatoes for 15 minutes. Remove from oven and flip potatoes over. Return to oven and roast for an additional 15 minutes.
  5. Remove potatoes from oven and flip one more time. Add the broth and garlic to the pan and carefully return to oven. Roast for an additional 10-15 minutes, or until potatoes are tender. Sprinkle with parsley and serve.

Recipe Notes

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2 reviews

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  1. That looks great!

  2. Thomas Yobbagy says:

    Wonderful potato dish!! Everyone not only loved them that wanted more !!!

  3. I may have missed it, but what is the chicken stock for? It’s not in your instructions when to add?

  4. Made these with glazed pork chops. Great side dish, they actually did melt in your mouth! My guys went for seconds so that’s a good sign for a keeper!


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