These potatoes are so creamy and flavorful, it’ll become your favorite potato side dish!
Melting potatoes are getting their time in the spotlight, and for good reason! This is a superb take on the old spud side dish. These potatoes become so tender and tasty when they absorb the butter and stock while crisping up the exterior. We sprinkled bacon salt as a finishing salt and it made the flavors zing! I will definitely be using this method more when I want potatoes.
I have seen some versions of this recipe that utilize a lot more butter, add olive oil to the mix, or substitute stock for broth. I prefer this version by Real Simple because it focuses on the concentrated flavor of the stock.
Melting PotatoesCourse: Side Dish
1 lb Yukon Gold potatoes, peeled and sliced 1 inch thick
2 tablespoon unsalted butter, melted
1 teaspoon chopped fresh rosemary
Salt and freshly ground pepper
1 teaspoon minced garlic
½ cup chicken or vegetable stock
Flaky salt, to garnish
- Preheat the oven to 500F with the rack in the upper third. Toss potatoes with butter, rosemary, salt, and pepper.
- Arrange in a single layer on a stoneware or metal baking dish. (Recommended not to use a glass dish as it could burst under such high heat.)
- Bake for 15 minutes, flip, and bake for another 15 minutes.
- Remove from the oven, flip, and add garlic and stock. Return to the oven for 15 minutes more, until most of the stock has been absorbed. Serve warm with any remaining pan juices.
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