Description
These Best-Ever Melting Potatoes are tender, golden, and bursting with flavor from butter, olive oil, fresh rosemary, and garlic. Roasted to perfection, they achieve a meltingly soft texture inside with a crisp, deep golden exterior, making them an irresistible side dish for any meal.
Ingredients
Scale
Potatoes
- 2 pounds uniformly-sized Yukon gold or russet potatoes (4 to 5 medium)
Seasoning and Oil
- 2 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 to 3 sprigs fresh rosemary, coarsely chopped (about 1 tablespoon)
Additional
- 1 cup low-sodium vegetable or chicken broth
- 4 cloves garlic, peeled and smashed
Instructions
- Preheat Oven and Prepare Butter Mixture: Arrange a rack in the middle of the oven and preheat to 450°F (232°C). In a small bowl, whisk together the melted unsalted butter, olive oil, kosher salt, and freshly ground black pepper until combined.
- Prepare Potatoes: Peel the potatoes if desired. Trim the rounded ends to create flat surfaces and cut the potatoes crosswise into 1-inch thick rounds to ensure even cooking.
- Toss Potatoes with Seasoning: In a large bowl, combine the potato rounds with the chopped rosemary and the butter-oil mixture. Toss thoroughly to evenly coat each piece in the flavorful blend.
- Arrange Potatoes for Roasting: Transfer the coated potatoes, cut-side up, to a rimmed 9×13-inch metal baking pan or quarter sheet pan. Arrange them in a single layer. Drizzle any remaining butter mixture over the top for added crispness and flavor.
- First Roast: Roast the potatoes in the preheated oven for about 15 minutes, until the bottoms begin to turn golden brown and the potatoes release easily from the pan when lifted with tongs.
- Flip and Continue Roasting: Carefully flip each potato round over and roast for another 15 minutes or until both sides develop a deep golden-brown color and crispy texture.
- Add Broth and Garlic: Remove the pan from the oven. Pour the low-sodium broth evenly into the pan and add the peeled and smashed garlic cloves among the potatoes.
- Final Roast: Return the pan to the oven and roast for an additional 15 minutes until the potatoes are very tender and most of the broth has been absorbed, infusing the potatoes with moisture and flavor.
Notes
- Using thick potato rounds ensures a tender, melting texture inside while achieving crispy, golden exteriors.
- A rimmed metal pan is recommended over glass to prevent shattering under high heat.
- Roasting with broth and garlic adds moisture and deep, aromatic flavor to the potatoes.
- For extra crispiness, avoid overcrowding the pan to allow even heat circulation.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 208
- Sugar: 1.9 g
- Sodium: 381 mg
- Fat: 9.0 g
- Saturated Fat: 3.2 g
- Unsaturated Fat: 5.8 g
- Trans Fat: 0 g
- Carbohydrates: 28.7 g
- Fiber: 3.3 g
- Protein: 4.3 g
- Cholesterol: 0 mg
