Why you’ll love this family favorite recipe!

I’d heard of Melting Potatoes before, but I didn’t truly understand their magic until I finally tried them a few years ago. The moment my teeth sank into that tender, flavor-packed center, I was hooked. It was everything a potato should be—crispy on the outside, melt-in-your-mouth soft inside.

So, what’s the secret? It’s all about roasting the potatoes in a buttery garlic and herb sauce to golden perfection, then giving them a quick steam bath in broth. In under an hour, you’ll have the best potatoes you’ve ever tasted!

I won’t sugarcoat it—this recipe does require a bit of time and attention. You’ll need to flip the potatoes and add broth partway through. But trust me, every step is worth it! And if you’re pressed for time, don’t worry—I’ve included some make-ahead tips below to make your life easier.

If you want a sweeter version, check out these Melting Sweet Potatoes!

What Makes This Recipe a Showstopper?

It’s the perfect blend of textures: crispy edges, a pillowy soft center, and layers of garlic-herb flavor that will keep you coming back for more.

Unbelievable!!! These are sooo good and easy… fresh herbs from the garden…. and garlic butter create an unforgettable dish! Thank you!

– Jan
24 More Comments
Season these potatoes with fresh herbs and butter.
Melting potatoes are an easy side dish for holidays.

Ingredients and Substitutions

For the exact measurements and detailed instructions, please see the recipe card below.

The ingredients for these melting potatoes.
  • Yukon gold potatoes. These creamy, yet firm potatoes have the perfect texture! Red potatoes can be substituted, but you’ll end up with a firmer end result. You need about 8, or around 1 ½ pounds, of potatoes. These are the perfect size and texture to get the melty consistency you’re looking for. Avoid using Russet potatoes as the texture won’t turn out the same.
  • Butter. Salted is preferred, but unsalted can be used.
  • Oil. Both avocado and olive oil work. If needed, you can use additional oil instead of butter, but it will affect the flavor.
  • Herbs. A combination of herbs is essential to this dish. Fresh rosemary and thyme were used, but you can sub in other herbs.
  • Garlic. Minced garlic adds a depth of flavor that you don’t want to miss. While not recommended, you can use ¼ teaspoon garlic powder.
  • Broth. Chicken provides the most flavor, but vegetable broth can be used as well. Beef broth will be overwhelming, though.

Vegan and dairy-free: I’ve altered this recipe quite a few times for my vegan friends! All you need to do is use vegetable broth and a vegan butter alternative (Miyoko’s is delicious!) and they turn out great.

Get My 10 Holiday Sides with Serious Swagger

Tasty twists on classics that will get the WHOLE table talking!

Four different Thanksgiving side dish recipes in a collage.

Step-by-step Instructions

Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.

Prep the potatoes and the sauce.

Start by quickly washing off the outside of the potatoes to remove any dirt or debris. Using a sharp knife and a cutting board, carefully remove about ½ inch from each of the rounded ends of the potatoes. Then, slice each one in half so you have two round pieces.

In the large bowl, mix together the melted butter, oil, rosemary, thyme, minced garlic, salt, and pepper. Use a whisk to ensure everything is combined.

A potato is sliced in half.
An herbed butter sauce is whisked.
email this recipe!
Simply enter your email and get it sent to your inbox! You’ll also get the newest recipes from us every week.

Sauce and bake the potatoes.

Add the potatoes to the bowl with the sauce. Gently toss until the halves are thoroughly coated.

Preheat the oven to 400℉. Be sure the oven rack is in the upper-middle position. Coat a 13×9-inch dish or a rimmed baking sheet with a non-stick cooking spray. Line the potato halves in a single layer in the pan. If there is any leftover sauce, pour it over the top of the potatoes. Bake the potatoes for 30 minutes, making sure to flip them halfway through cooking. They will be tender, but you aren’t quite done yet.

Potatoes are tossed with the sauce.
A baking dish with potatoes covered in sauce.

Finish and serve.

Pour the broth over the potatoes and continue baking for another 20 to 25 minutes. The broth helps them to steam, and gives the potatoes that soft and pillowy texture.

Spoon some of the pan sauce from the bottom of the dish over the potatoes and top with a sprinkle of fresh herbs.

Potato slices are flipped during cooking.
Broth is poured over partially baked potatoes.

FAQs

Can I use a different type of potato instead of Yukon Gold?

You can, but they won’t taste quite the same! While Yukon Golds are ideal due to their creamy texture and slight firmness, you can also use red potatoes or even Russets in a pinch. Just keep in mind that the texture may vary, with Russets being a bit fluffier and not as creamy on the inside.

Do I really need to add the broth at the end?

Absolutely! The broth is what gives the potatoes that “melting” texture. It softens the centers and infuses extra flavor, making them irresistibly tender. Skipping this step would result in less tender potatoes.

Can I make these ahead of time?

Yes! You can partially prepare the dish by roasting the potatoes up to the point before adding the broth. Let them cool, then refrigerate. When you’re ready to serve, reheat in the oven, add the broth, and finish cooking.

Do you need to peel the potatoes first?

No, you do not have to peel the skin of the potatoes before making this recipe, but you can if you’d like! The skin gets a beautiful crispy texture while the inside gets tender. When leaving the peel on, be sure to rinse and scrub the outsides, since they are a root vegetable grown underground.

How do I store leftovers?

Keep leftovers in an airtight container in the refrigerator for up to 4 to 5 days.

Tap stars to rate!

4.96 from 22 votes

Garlic Herb Melting Potatoes

By: London Lea
These Garlic Herb Melting Potatoes are what happens when you poke a few holes in a crispy, golden Yukon Gold and let garlic herb butter melt right into the middle. The edges stay crisp, the centers go buttery and SO soft, and they’re my go-to side whenever I want to impress dinner guests.
A fork picks up one half of a melting potato with garlic herb butter sauce from a plate.
Yield 6 servings
Prep 15 minutes
Cook 1 hour
Total 1 hour 15 minutes
Print Pin Comment
An image of an envelope sealed shut with the Evolving Table logo.

email this recipe!

Enter your email and we’ll send it directly to you.

Equipment

Ingredients 

  • 2 ½ pounds Yukon Gold potatoes about 8 potatoes
  • 6 tablespoons salted butter melted
  • 2 tablespoons avocado oil
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 4 garlic cloves finely minced
  • 1 teaspoon fresh thyme finely chopped
  • 1 teaspoon fresh rosemary finely chopped
  • 1 cup chicken broth warmed

Instructions 

  • Preheat the oven to 425°F with a rack in the middle position.
  • Peel the potatoes using a vegetable peeler. Trim off ½ inch from each end, then cut into 1-inch slices. Place the slices in a large bowl.
    2 ½ pounds Yukon Gold potatoes
    Peeled Yukon Gold potatoes cut into thick rounds on a cutting board for melting potatoes.
  • In a large bowl, toss the potatoes with 2 tablespoons melted butter, avocado oil, salt, and black pepper until well coated. Arrange the potatoes flat-side down in a single layer in a 9 x 13-inch baking dish, leaving a little space between each one. If there is any extra liquid in the bowl, pour this over the potatoes. Lift each one up so some of the oil gets underneath the potatoes.
    6 tablespoons salted butter, 2 tablespoons avocado oil, 1 teaspoon salt, ¼ teaspoon black pepper
    Potato rounds arranged flat-side down in a 9x13 baking dish for oven melting potatoes.
  • Bake for 15 minutes. Flip the potatoes using tongs and bake for another 15 minutes, or until golden on both cut sides.
    Golden roasted potato rounds after flipping, ready for the garlic herb butter.
  • While the potatoes bake, add the remaining 4 tablespoons melted butter, garlic, thyme, and rosemary to a small bowl. Stir to combine.
    6 tablespoons salted butter, 4 garlic cloves, 1 teaspoon fresh thyme, 1 teaspoon fresh rosemary
    Melted butter stirred with minced garlic, thyme, and rosemary in a small glass bowl.
  • Using a fork, poke a few holes into the top of each potato, pressing in about halfway. Spoon the garlic herb butter over each potato, then pour the warmed chicken broth around the potatoes (not over the tops).
    1 cup chicken broth
    Poking holes in a roasted potato with a fork so the garlic herb butter soaks into the melting potatoes.
  • Return to the oven for 20-30 minutes, or until most of the broth has cooked off and a fork slides easily into the centers.
  • Spoon some of the pan sauce over the potatoes and serve with additional fresh rosemary and thyme, if desired.
    The best melting potatoes recipe baked until golden in a white casserole dish.
Last step! If you make this, please leave a review letting us know how it was!

Tap stars to rate!

4.96 from 22 votes

Video

Notes

Crispy potatoes: Get the potatoes into the dish right after salting them. Want them extra crispy? Broil for 2-3 minutes at the end (just watch the garlic!).
Baking dish: Using glass or porcelain? Make sure the broth is warm so the dish doesn’t crack. A metal pan works too and gives you a little more browning.
Swaps: Use ½ teaspoon dried thyme and ¼ teaspoon dried rosemary in place of fresh (crumble the rosemary between your fingers first). For vegan and dairy-free, use vegetable broth and a vegan butter alternative.
Make-ahead: Roast the potatoes through step 4, let them cool, then cover and refrigerate. When you’re ready to serve, warm them in a 425°F oven for a few minutes, then pick up with the garlic herb butter and broth in step 6.
Storage: Store leftovers in an airtight container in the fridge for up to 4-5 days.
Reheating and freezing: Reheat in a 350°F oven for 10-15 minutes, or until warmed through. They’ll keep in the freezer for up to 1 month, but the texture won’t be quite the same once thawed since potatoes hold so much water.

Nutrition

Calories: 239kcal, Carbohydrates: 28g, Protein: 4g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.3g, Cholesterol: 22mg, Sodium: 537mg, Potassium: 668mg, Fiber: 4g, Sugar: 1g, Vitamin A: 316IU, Vitamin C: 32mg, Calcium: 40mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Made this recipe?Leave a comment below!

More Potato Side Dish Recipes

These yummy potato side dishes are full of flavor the whole family will love.

4.96 from 22 votes (15 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. 5 stars
    My daughter Amy made these for Christmas and they were a hit! I had to ask her for the recipe because I’ve been craving them!

    Reply

    1. I love that, Patty — thank you for sharing! Tell Amy she did a great job 😉 I’m so glad they were a hit at Christmas and even better that they were crave-worthy enough to track down the recipe!

      Reply