Name: Melt In Your Mouth Potatoes Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 lbs (900 g) Yukon Gold or baby potatoes; 4 tablespoons unsalted butter (melted); 2 tablespoons olive oil; 3 cloves garlic (finely minced); 1 teaspoon salt; ½ teaspoon black pepper; 1 teaspoon dried thyme or rosemary (optional); ½ cup (120 ml) chicken or vegetable broth; Fresh parsley (chopped, for garnish, optional)

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Introduction

These Melt In Your Mouth Potatoes are a simple yet irresistible side dish that combines tender potatoes with a flavorful garlic butter sauce. Perfectly roasted to golden perfection, they pair wonderfully with any main course.

This image shows many small roasted potato halves arranged closely together on a white marbled surface. Each potato half has a crispy golden-brown skin with a soft yellow inside. The tops are sprinkled with green herbs like thyme and some coarse salt, adding texture and color contrast. The potatoes have a slightly oily shine, showing they were cooked with oil or butter. The mix of golden, brown, and green colors creates a warm, inviting feeling. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs (900 g) Yukon Gold or baby potatoes
4 tablespoons unsalted butter (melted)
2 tablespoons olive oil
3 cloves garlic (finely minced)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried thyme or rosemary (optional)
½ cup (120 ml) chicken or vegetable broth
Fresh parsley (chopped, for garnish, optional)

Instructions

Step 1: Preheat the oven to 220°C (425°F) and lightly grease a baking dish.
Step 2: Peel the potatoes and slice them into 1-inch (2.5 cm) thick rounds. Arrange them in a single layer in the dish.
Step 3: In a small bowl, mix the melted butter, olive oil, garlic, salt, pepper, and herbs if using.
Step 4: Brush the butter mixture generously over the potatoes.
Step 5: Carefully pour the broth into the dish (not over the potatoes) so it surrounds them.
Step 6: Bake uncovered for 45–50 minutes, flipping the potatoes halfway through, until golden on top and fork-tender inside.
Step 7: Spoon some of the buttery broth over the potatoes before serving.
Step 8: Garnish with fresh parsley if desired.

Tips & Variations

For extra crispiness, use baby potatoes with thinner skins and avoid overcrowding the dish.
Try swapping dried thyme or rosemary with fresh herbs for a brighter flavor.
To keep it vegetarian, use vegetable broth instead of chicken broth.

Storage

Store leftover potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 180°C (350°F) for about 10–15 minutes to restore crispness. Avoid microwaving to keep the texture tender and crunchy.

How to Serve

The image shows several round slices of golden-brown roasted potatoes with a crispy texture, topped with small sprigs of fresh herbs. Each round potato slice has a slightly charred edge and a soft yellow center. One piece is lifted by a metal spatula, showing the underside with a similar crispy finish. The potatoes sit closely packed on a dark cooking surface with a shiny, oily coating that highlights their roasted quality. The herb sprigs add green contrast on top of the warm yellow and brown colors. The background is softly blurred, focusing attention on the cooked potato slices in the foreground. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Yes, Yukon Gold or baby potatoes work best due to their creamy texture, but you can also use red potatoes. Avoid starchy varieties like Russets, as they may become too dry.

Do I need to peel the potatoes?

Peeling is recommended for this recipe to achieve a smooth texture, but if you prefer, you can leave the skins on for added nutrition and a rustic look. Just be sure to wash them well.