Recipes

melting potatoes

A few weeks ago — although, you can imagine, it feels like it’s been much, much longer* — I learned bout something called melting potatoes and had to make them immediately. This is my favorite way to fall into something new: swiftly and static-free, even better when it has outsized pleasing results. I find the energy that comes from it kind of infectious. Why limit this fun to potatoes? Why don’t I do something random and new and unpredictable every single day? I should start right away. Or after I make these potatoes again because the only bad thing about them was that we had plans that night and I left them with the kids and babysitter. I did sneak one off the pan. It was hot. I dropped it. I definitely definitely did not eat it anyway. I am way too classy for that. Totally.


one-inch slices, just do itready to roastbubbling in the ovenflipped

Do you love a circuitous recipe path? Me too. I saw it on the Instagram Stories of Dawn Perry, who is the food director at Real Simple, and it seems to have been discovered by associate food editor Grace Elkus, who found it on Pinterest, where it is very, very popular. It feels like a pared-down version of fondant potatoes (pommes de terres fondantes), a French dish in which cylinders of potato are browned very slowly in butter, with stock added in increments until the potatoes are crisp on top but creamy inside, but also somewhat glazed and booming with flavor. [Also, I love any dish that allows us to apply high praise usually reserved for meat, i.e. “meltingly tender”, to a vegetable.]

ready to eat

The Pinterest-favorite version that I’ve riffed on here happens in an oven instead of on the stove, meaning it’s fairly hands-off, ideal for people who plan to use their hands to make a big salad to offset the fact that they want to eat the whole pan of them and not share with anyone. The heat will seem too high, the butter too brown, the color on the potatoes too dark, and then you’ll try them and wonder why you’d serve anything else with — or instead of! — a roast ever again.

melting potatoes

* Thank you for all of your kind words this week. I am reading them all slowly. I’ve been feeling much better since I wrote it, so thank you, as always, for giving me your ear.

Previously

One year ago: Easiest French Fries and Peanut Butter Brownies
Two years ago: Churros and Nolita-Style Avocado Toast
Three years ago: Red Bean and Green Grain Taco Bowl and Black Bottom Oatmeal Pie
Four years ago: Broccoli Cheddar and Wild Rice Casserole and Double Chocolate Banana Bread
Five years ago: Coconut Bread and Chocolate Hazelnut Macaroon Torte
Six years ago: Potato Knish, Two Ways and Carrot Cake Pancakes
Seven years ago: The Best Baked Spinach and Oat and Maple Syrup Scones
Eight years ago: Thick Chewy Granola Bars and Arroz Con Leche Rice Pudding
Nine years ago: Meatball Sliders, Key Lime Coconut Cake and Steak Sandwiches
Ten years ago: Big Crumb Coffee Cake and Alex’s Chicken and Mushroom Marsala
Eleven years ago: Strawberry Pecan Loaf and Mediterranean Eggplant and Barley Salad

And for the other side of the world:
Six Months Ago: Marbled Banana Bread and Pizza Beans
1.5 Years Ago: How to Julienne and Plum Squares with Marzipan Crumble
2.5 Years Ago: Corn Chowder Salad and Caponata
3.5 Years Ago: Corn Cheddar and Scallion Strata
4.5 Years Ago: Key Lime Pie Popsicles

Melting Potatoes

I made these with, and most often see recipes call for, Yukon Gold potatoes, which on the waxy/smooth end of the potato spectrum, and almost sweet when you roast them. But I’m reading here that floury/mealy potatoes (such as Russets) are often called for too. I haven’t tested it with them, so if you try them, let us know. I imagine they’d absorbed the broth even more luxuriously. I used all butter but I have read that olive oil with a little butter to finish, and/or clarified butter are equally popular, and less prone to burning. But I don’t think you should skimp on the fat. If you do, you’re going to eat roasted potatoes with broth, basically, and not roasted potatoes in a reduction of deeply browned butter and concentrated stock infused with herbs and garlic and I don’t know how you’re still reading this. Go! Make these now!

  • 4 tablespoons unsalted butter, melted
  • 2 teaspoons chopped fresh thyme or rosemary leaves (I skipped because mine are under snow)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 pounds yukon gold potatoes, peeled, cut into 1-inch slices
  • 1 cup chicken or vegetable stock or low-sodium broth
  • 3 to 4 garlic cloves, peeled and smashed

Heat oven to 500 degrees F.

[This is really, crazy hot. If you’re really nervous, I suppose that 450 degrees or 475 will also work, but I made it both times at 500 without problems.]

Place melted butter in the bottom of a large bowl. Stir in herbs, if using, salt, and pepper. Add potato slices and mix to evenly coat them. Spread potato slices and all of the good stuff at the bottom of the bowl in a 9×13 (quarter-sheet) metal (a glass baking dish shouldn’t be used at this high of a temperature) baking pan.

Roast potatoes for 15 minutes. Use a thin spatula (you all know by now how much I love a flexible fish spatula, especially here) to loosen potatoes and turn them over. Roast for a second 15 minutes, then carefully pour stock or broth into pan and add the garlic cloves. Roast for 15 minutes more, until potatoes are fully tender.

Remove from oven. Transfer to a serving platter along with any remaining liquid in pan and serve warm to very lucky people.

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222 comments on melting potatoes

  1. Anonymous

    Yum, these look delicious. But more important, welcome back. I’m sure this has been an unspeakably rough week; sending good thoughts your way.

  2. Joe

    I made these last weekend with half Yukon golds and half sweet potatoes, plus some bulb onions sliced just as thick. They were superb.

      1. Joe

        They absolutely did. I made sure to use the smallest ones I could find, so they matched with the golds pretty well in size.

      1. Joe

        I didn’t deviate, I went with 500 degrees. Sweet potatoes were peeled, the golds weren’t since they had really thin skins.

  3. Mimi

    This Sounds like wonderful Comfort Food.
    Sorry my German Phone writes all capitals :)

    And the Potatoes go with Everything! Meat, fowl, Vegetables, salad.. ..
    Thanks for the recipe, Deb, and Feel hugged from afar.

  4. Kristin

    You have great timing. I have a bag of yukon gold’s waiting to be into a side dish for company this Friday. They are dairy free, so I’m hoping I can get good results with just olive oil or maybe a little lard too.

      1. Tracey

        Potatoes roasted in duck fat are one of my absolute favorites.
        I parboil the potatoes, drain them and then rough them up by shaking them in the saucepan. Then I put them in a cast iron skillet containing duck fat that has been preheating in a hot oven. I roll ‘em around, put skillet back in oven and roast until brown and crispy. They are so good, people act confused with the first bite; someone always yells, “Why are these so good???!”

        1. ChefNL

          Lol Tracey! I’m picturing people, casually conversing around a dinner table, until someone (really, literally) yells, “WHY ARE THESE SO GOOD?!” – Made my morning!

          Seriously though… great technique to rough up the potatoes by shaking them in the saucepan – allows more of the duck fatty goodness to seep into the humble potato. :D

          1. Jan

            French fries–pomme frites, as they are often called–fried in duck fat are served at every good restaurant I’ve been to on visits to Portland, OR. The best are at Petit Provence. My hosts–my cousins–had an excellent nearby source for duck fat and all things meat and fowl in Burlingame: that was a wonderful visit. Their current eating style is pescitarian–it’s a good thing they are excellent cooks! Not that I don’t like fish, but I’m so very fond of roast chicken and bacon.

        2. eoboyle

          Tracy – I am a newbie here when I ask this question, but where does one get duck fat? Yours is not the first comment I’ve read about how good things are roasted in duck fat.

          1. Charlotte in Toronto

            If you’re in Ontario duck fat is carried Loblaws and Fortinos. In Quebec the province is swimming in duck fat, literally everywhere. If you’re not in either province I’d bet a butcher would have it, or could tell you where to get it. It’s worth seeking out.

  5. Judy

    These look incredible. I’d like to make them for a crowd this weekend. One question–it says at the top of the recipe, that it takes 2 hours and 30 minutes, but it looks to me like you the total roasting time is 45 minutes . . . can you explain?

  6. Laura

    Why does this recipe say 2h30m, when it seems like it’s 45 min of baking, and maybe 15 min of prep? I want to make sure I’m not missing anything!

  7. Susan

    I have eaten something like this at a French restaurant so many years ago that I have to squint my minds eyes to see that far back! Although they were more like tubes than slices and because they were, I wasn’t even sure they were potatoes. I have looked for them everywhere, under every starchy root vegetable I could think of, but I couldn’t find anything because I didn’t know what they were called or what was in them, being a non-cook at the time. No clue! In retrospect, this recipe describes what I tasted.. omg..finally! Thank you, Debs!

    1. Sonja

      Could your French mystery vegetable perhaps be salsifis? That is a vegetable I came across in France that sounds a lot like what you are describing. I have never found it here though…

      1. Hi,

        Salsify is sold in this country as “oyster plant” or “vegetable oyster” – it is still hard to find, but I see it sometimes. It is supposed to be easy to grow…

        1. Susan

          Sonja and Abik.. I don’t know if that is what I had. I’ve never heard of Salsifis. The vegetable had the texture of a potato but flavor was somewhat obscured by having absorbed some flavor from the wine or chicken stock it was cooked in or finished with. I was thinking maybe it was a fingerling potato that had been pared to appear a tube with caramelized exterior to some extent.
          Thanks for the mention of this vegetable I am not familiar with..I will look into it..

          1. txpepper

            Susan….maybe the vegetable was potato and cut in a “Tourne” shape with the same or similar prep of this recipe.

            I have never had a bad meal in France…whether sitting or taking it on the go. Yum!

            1. Susan

              Txpepper: It’s possible that they were fingerling potatoes pared down to shape. I don’t recall them being football shaped, they were definitely a tubular shape, much like an apple or pineapple core looks after being cut using one of those slicing gizmos but fatter and cut to about 2 inches tall. Imagine Debs potatoes 2 inches tall and narrower. They were heavenly.

    2. Hi! I think Deb actually mentioned what you’re describing here at the beginning: “It feels like a pared-down version of fondant potatoes (pommes de terres fondantes), a French dish in which cylinders of potato are browned very slowly in butter, with stock added in increments until the potatoes are crisp on top but creamy inside, but also somewhat glazed and booming with flavor.” I’m jealous that you’ve tried it!

  8. SallyT

    Deb, thinking of you and your family, and I hope that cooking is cathartic and meaningful for you.

    Quick question – do you think I could use clarified butter? I have a ton and am trying to use it up. Thanks!

    1. Michelle C.

      In the instructions above the ingredients, Deb writes “I used all butter but I have read that olive oil with a little butter to finish, and/or clarified butter are equally popular, and less prone to burning. But I don’t think you should skimp on the fat.”
      😉💖

    1. Kathy D

      We made these at 350, because that’s what the roast was cooking at – then when the roast came out to rest, we cranked the oven up to about 450 for the last 10 or 15 minutes (with the broth). They were good but nothing special, which we attributed to the lower temp. Not nearly as brown. Seems like you need the higher heat for the nice brown crunchiness, which is what (I’m assuming) sets these apart.

  9. Trish

    I’ve only just heard of these in the past week, when I saw them made in an Instant Pot!! Cannot wait to try these – I’ll try the oven first.
    And please know you are in my thoughts and prayers. When I read your previous post I had the most fun clicking through and reading all the SantaDad comments and posts. How did I ever miss them before?? A Dad’s wisdom and words are a valuable treasure. Hugs to you.

    1. JP

      How did you find the SantaDad comments? Is there a way to bring those comments up, or did you just go back to the beginning of the blog and look for SantaDad? I never knew SantaDad was Deb’s real father. It is so touching to me that he kept up on her blog, but of course, he would! I was a daddy’s girl too until my dear dad died. I would enjoy reading what Deb’s dad had to say!

    1. Joe

      I used half and half sweets and yukon golds, and they turned out great. I would keep a close eye on them during the last 15 minutes though.

    2. Meredith

      I have only ever made this with sweet potatoes and it is superb. I use a 450 degree oven, about 4T of butter for a loaded sheet pan of 1 inch thick slices. About 25 minutes on the first side, flip, and 20 minutes on the back side. Crisp buttery outside, perfectly cooked mushy inside. Can’t wait to try with regular potatoes!

  10. Charlotte in Toronto

    I made these after you made them in your Stories. Used unpeeled Yukon Golds, with chicken stock and dried Summer Savory as the herb. They were sooo delicious. Definitely a keeper. Thanks so much for this🍷

    1. Charlotte in Toronto

      I just read the Gardian article that you linked to and I think I might try them with duck fat next time. I went to Quebec City a few years ago and potatoes roasted in duck fat were on almost every menu. Butter might be better, but I want to do the duck fat just once to compare, you know, for the benefit of science🍷

  11. Dear Deb,

    I made these right away… in my French oven, which doesn’t even get up to 500°. Yet the potatoes came out more black than brown; I wonder what I did wrong. (For the last stage I only kept them in the broth for a few minutes, since they were already so well cooked.)

    They still tasted pretty good — they were all gobbled up within a few minutes — but what did I do wrong?

    P.S. It’s not a convection oven.

      1. Vencogirl

        Lol, 500° Celsius would be 932°Fahrenheit. I’ve never seen a home oven, in Europe or the US that gets that hot.

        1. Jas

          It has to be celsius. It’s said in the comment that it didn’t go to 500. I still cannot imagine any oven going much over 500 F..!

      2. chabim710

        Agree with Vencogirl that it can’t be 500 degrees Celsius.

        European ovens (and recipes) are typically set by gas marks with the highest being no. 9 which equals 475 degrees Fahrenheit. Lmorland’s original statement that the oven “doesn’t even get up to 500 degrees” means exactly what it says.

        The only other explanation could be that the oven runs hot which can easily be adjusted for by getting an oven thermometer.

    1. Linda

      I preheated oven to 500 convection by mistake as I almost always cook on convection setting. The potatoes turned out very dark brown – almost black in spots by end of second session in oven. With the oven spewing smoke I turned Temp down to 475 convection at that time. Since everything was so hot the liquid evaporated almost on contact. I added more but had nothing for moisture by time up. Nice crispy exterior, if a little too dark and crusty but soft in middle. Not sure it is worth the smokey kitchen but will try again at the lower temperature with hood fan at top speed.

      1. Dawn

        I just made these and had a very similar experience. Everything looked good after the first 15. After the flip and second 15, it was already starting to get a but smoky and dark dark brown. After I added the broth, 10 mins later there was so much smoke and most of the liquid had evapeoated. I might try these with more butter and stock and reduce temp to 475 for the final 15 mins.

  12. Margaret

    Will make almost asap. If you added lemon juice in place of part of the broth, and perhaps oregano, would these be similar to the potatoes you get at Greek restaurants?

  13. Katie

    Amazing! I planned to make this tonight based on your Instagram post a while back (I was going to reference the real simple recipe), and I was sooooo happy to see you posted it this afternoon! It was like the universe was asking me to make it. The recipe is perfect! Turned out perfect!!!! Thank you!

  14. alieangell

    Made these for dinner tonight with lamb merguez patties and roasted broccoli rabe! DELICIOUS and so easy! I was worried about the butter burning, but nope! :) Thanks for the inspiration!

  15. These look delicious, but I have to ask, with no disrespect intended — your photo appears to show that you don’t line your pan with foil. WHY?! And the next logical follow is, how do you clean up the burnt/baked on mess?

    1. deb

      Lol, I’m glad you asked! It came up many times when I shared this on IG Stories the day I found it. You guys, this is butter and broth! That’s not going to char on much. And doesn’t everyone soak their pans? Just a puddle of water and some soap overnight (or an hour or two) and if anything was stuck, it shouldn’t be after this.

        1. Amanda

          Following this and wondering if I could use a cast iron pan instead of a sheet pan since all of mine are old and useful only with parchment/silicone/aluminum foil covered bottoms.

          1. stacey

            i used a cast iron pan this afternoon. it worked beautiful. no charring, no burnt potatoes… just amazing creamy fluffy perfection. my teenage daughter tried one cold and tried to grab another. I forbid her from eating the rest. I’m reheating to go with dinner (fake shake burgers on fresh made brioche buns) the boys in our house are going to have tots because they “don’t like roasted potatoes”… weirdos ;)

      1. Norma Oren

        Sprinkle some dishwasher detergent on the baking sheet with water. Cleans every pan I have used and burned anything. Put some in a pot and simmer. depends on how burned on something and how much as to how long. you could probably put the baking han in the oven for a while to get the detergent active. I can’t say for sure about that because I always use parchment paper.

    2. Mimi

      I would Not put Food directly on aluminum foil, especially at these high temperatures. There isn’t any acidic food involved (which “attacks” the foil even more), but still.
      Aluminum intake is linked to Alzheimer’s disease.
      Don’t know if that’s true, but I would not take the risk. Rather soak the pan :)

  16. Kate

    Firstly, I’m so sorry to hear of your news and can’t begin to imagine how hard it’s been dealing with your grief with an already busy life. These potato’s look delicious, and I absolutely will be trying them soon.
    As a side note – I’ve been getting some weird ads on your site lately with close ups of peoples feet/toes with infections, pretty gross stuff. I know you don’t personally control which ads are displayed but just thought I’d let you know!

  17. Jessica

    Just made them this evening. Oven at 500, potatoes were black at the first turning. I moved the rack to the very top shelf, so the other side ended up very dark brown. The broth didn’t seem to mellow the blackness.

    Used sweet potatoes and red potatoes. The sweets were fantastic! The reds not as good, a little dry actually. And blander than I expected, though inexpert fresh herbs in the spring would help.

  18. Nechama

    This sounds tantalizingly delicious to make with chicken broth and herbs to serve at the Pesach Seder meal. Wishing you a Kosher and Sweet Passover.

  19. JF

    These are my grandma’s Thanksgiving dominating Golden Potatoes! She was a 50s style cook, so I’m sure the recipe came off the side of a broth can. Our version isn’t quite as fancy. I parcook the potatoes and rough them up a little before roasting and use a lot of Lawry’s seasoning salt. They are super delicious, especially with a dollop of sour cream on the side. I look forward to them all year.

    Emailing my husband to tell him, “Deb made Golden Potatoes!!!!”

    1. Cy

      Grew up on Lawry’s season salt too, but when I years later looked at the ingredients, I couldn’t buy it. Full of MSG! Not a seasoning, but a tricky chemical. There’s a wonderful spice shop here in San Francisco called Spice Ace and she sells an identical blend without the junk called Golden Gate Seasoning Salt. Great shop, basically everything you good want plus signature blends like this one. She ships! 😊

      1. V

        I don’t believe Lawry’s contains MSG anymore! Just an FYI :) But your local spice shop sounds fabulous. I am certainly going to check her out as I am on the hunt for some new blends.

  20. Robin

    Mine too!!! Well the snow has melted but the plants are no longer usable. Will be replacing soon. But……this is the best recipe direction for optional I have ever seen…..

    2 teaspoons chopped fresh thyme or rosemary leaves (I skipped because mine are under snow)

  21. Sandra

    Yum. I’ve made these with sweet potatoes several times. I used a combo of coconut and olive oil and they were incredible. Sometimes I add a bit of curry when I eat mine, since I like that savory/sweet thing. I’ll have to try it with the Yukon. Sending blessings to you and your family.

  22. Stuart Botha

    Could you do this with olive oil?

    I have made your chocolate cake with the salt flake a gazillion times, our Vegan dessert staple, thank you so much I love your website!!! … and recipes. Still making the Chick-pea pasta once a week my daughter is besotted with it.

  23. Pat C

    I plan to try these with sweet potatoes. Should be delicious.
    Sending you a big bear hug. Lean into all the hugs you can get. Hugs are a balm to the hurting heart. You are not alone.

  24. Jennie

    Sounds delicious! I also wondered if I could use red, unpeeled potatoes since I already have them. One person said they turned out dry…. Wondering if anyone else tried them, because I already have them, but don’t want to experiment for this occasion. Also: I would be making for a lot of people for Passover – a lot going on in my kitchen – so I’m wondering if I could make them earlier in the day and then just reheat in a hot oven right before eating. Will that change the results? (How do restaurants do it?) Thank you! Love your blog and books and recipes!

  25. Stephanie Oliver

    This sounds dreamy and too easy not to try. I have a traeger smoker and am going to try it in there. I love the flavor it adds to veggies, as well as meat. It doesn’t get up to 500°, but I just have to experiment with this recipe. Thanks, as always, for your posts.

  26. Chris

    Made these last night, exactly as described with Yukons. Couldn’t be better! One question though— is it really necessary to peel the potatoes?

  27. Linda F

    These sound wonderful, just added thyme to my shopping list for the weekend and will have them with our Easter Ham.
    My English mum-in-law roasted potatoes in rendered beef fat and they were always fabulous. (Beef fat is also essential to the flavor of Yorkshire Pudding.) So I save the fat my husband trims from steaks and roasts and freeze it. Then when I need it, I roast the fat and use it for the potatoes. Incredible flavor.

    1. Cy

      Yum! There’s a trendy British inspired restaurant in SF called the Cavalier and they serve their steak with beef tallow potatoes, so good!

  28. abby

    I made these melting potatoes when they came out in Real Simple magazine. They are good but take up oven space that is dedicated to only one dish. You would be lucky if you had 2 ovens. Also, I do remember the potatoes smoking up quite a bit! Otherwise, they were yummy!

  29. Rebecca F

    Are the garlic cloves for eating or for flavoring the broth/butter? After 15 minutes I imagine they are not fully cooked, would it work to put them in with the potatoes and butter?

  30. Jean

    Looks very similar to a recipe for Melting Potatoes that I made from Barbara Kafka’s, “Roasting.” Must have been the mid 90’s when published. We loved the result ~ can’t think why I’ve not made them since. Thanks for the reminder.

  31. Kathy Sandel

    I have a bone to pick with you (and your colleagues who also have food blogs). I am a very visual person. I can read a recipe with great interest AFTER I have seen the picture! Yet, none of you ever make the effort to include the picture with the printable copy. Which means I have to do it as a secondary effort, using more paper than necessary and besides the fact that it is a pain in the neck and makes me feel like I am stealing something. So simple recipes that could be 1 or 2 pages become at least 3 if not 4 pages long…. Six months later I am looking in my vegetable folder or my seafood folder for an interesting recipe and if I don’t have a picture I can easily overlook one of your better ideas. But if I have a picture of the delectable morsel, I will immediately recognize what a great idea it is.

  32. Carrie

    I made these last night to accompany roast chicken and they were delicious. I used a combination of peeled russets and baby white potatoes, a couple unpeeled, just to compare. The baby whites had a more melty consistency on the inside, but the russets were also tasty. I’d make them again with either russets or yukon golds because I like that size when they’re sliced.

    The best part about the recipe was that I was able to make them simultaneously with the roast chicken, which I do at 500, and both dishes were ready at the same time.

  33. missgwyn

    Oh good heavens, yes! Fondant Potatoes are one of life’s real pleasures. Thank you for reminding us of them – it’s been several years since I’ve made them.

    1. WandaK

      Our wonder BollyWood Theater (Indian street food) had a special a couple months ago of roasted butternut squash that was sooo good. I can’t get it out of my mind and trying to figure out how I can make. I think this is how I need to make So they feel like they’ll melt in my mouth. That’s how I felt about them but couldn’t quite come up with how to do it. I’d say yes, try with butternut squash.

  34. Renee Rothmann

    Thank you so much. I feel (being clear that of course the world always revolves around me) that you put this up a little bit because of my utzing. I’m going to make them tonight. But first, I just wanted to add my voice to all the others who responded to your post about your dad. Your post was really lovely, and heartbreaking and I’m glad to hear that you were able to share your feelings about him. He sounds wonderful and a lot like my own dad whom I lost 17 years ago, (and yet, I still miss him every day) and especially when I get into the kitchen where all my favorite recipes are written in his incredibly neat and precise handwriting on 3 x 5 cards. The only thing that is comforting is that it is because we enjoyed the deep and wide connection that the pain is so great. Bittersweet.

  35. Happy Foodie in Charleston

    Hi Deb~
    Heartfelt condolences to you and your family.
    I was planning to make striped bass & tomatoes in foil packets* tonight for dinner. You can imagine how thrilled I was to read the melting potatoes recipe: both need a 500 degree oven.
    I followed your directions explicitly using russet potatoes. I managed to set off the fire alarm during the first 15 minutes. I put the exhaust fan on “turbo” and continued after I turned the potatoes. It didn’t take long before it went off again. I added the broth, and since the potatoes were gorgeously roasted and the kitchen aromas delicious, I transferred the potatoes to a serving dish and finished them in the microwave. What a delicious dinner – a huge salad on the side.
    The recipe for the stripped bass was Mark Bittman’s recipe Salmon and Tomatoes in Foil. Thank you for the delicious pairing, and all you do to encourage enthusiasm in the kitchen.

    1. Jessica

      Ha ha, we also set off the smoke alarm (despite setting up a fan and opening a window in advance)! But it was worth it.

  36. Susan Gosman

    Everything old is new again! I first read about Melting Potatoes in Barbara Kafka’s Roasting. She roasts
    them in wedges, but her recipe is essentially the same. Ms. Kafka’s book is copyright 1995.

  37. Amy

    You rock and take your time – it is awful but time helps. It is so cool your dad was around for your – much deserved- success. So enjoy your descriptions with your recipes, which are all spot on.

  38. Lydia

    Looks like the ultimate comfort food! Here’s to comfort for you and your family! It sounds like there are so many happy memories of your father.

  39. Betsy Alkenbrack

    These sound amazing — perfect for this Easter weekend. I would like to use some amazing Sieglinde potatoes that I have on hand. Can you cook them unpeeled?

  40. Diane Jensen

    Hi Deb:

    Is it possible to include the carb (and calorie too, I guess) content of your recipes? My husband is a newly-diagnosed diabetic and I’m trying to stay within his guidelines. LOVE your recipes!

    Diane

  41. Neil Fisher

    Deb,
    I have never commented on your blog before (aside from maybe to enter a contest), but I want you to know that your blog is the first one I look at every Sat/Sun morning for inspiration for the weekend suppers and desserts or the coming week’s lunches . I am a teacher by day but food is one of my greatest passions. I am all the time sending colleagues your way with knock out recipes (usually they see what I am eating for lunch and demand the details) last week is was the Green Grain Taco Bowl.

    Thank you for sharing your life and food finds on the interweb. I was so sorry to hear about the loss of your father. I am glad that food/cooking was your solace. I cope better when I am busy too. I just wanted to take a minute and in this time of sorrow let you know about how much you inspire me in the kitchen. It is obvious that your father is so proud of you!

  42. Natalie

    These look great and I’d really like to make them for my Seder tomorrow. I’m trying to wrap my head around the timing though. Like I don’t want to have to pop up from the Seder to turn them every 15 minutes. Do you think I could just make them at like 5:00 before people get to the house, then pop them back in the oven at like 350 when we start the Seder (ours is about 45 minutes?)

    I know I can’t have it both ways, and they may not be as fabulous as hot out of the oven, but they’ll still be great, right?

    1. Jennie

      Sorry my reply won’t help you but I’m in the same boat – but I’d like to make them today for tomorrow and reheat. My ovens will be too busy tomorrow and I won’t be able to tend to them.

    2. Marne Rogers

      I don’t have firsthand knowledge of how well they reheat, but I have a few observations. First, I am not one to attempt a new recipe for a gathering. That’s just me. Second, they require a very hot oven, so you would have yours tied up at 500 degrees for a while. Do you really want to do that? Third, potatoes are fairly hearty and the idea of cooking them early and rewarming seems like a sure bet as long as they get a good crusty carmelization on the outside first. I made a batch for supper and they didn’t crisp up as much as I hoped. It might just be my oven. Hope this helps some.

  43. Markus Kolic

    Just to assuage the concerns of other commenters — I made this tonight with red potatoes and loved it. No dryness at all. My guests were obsessed and demanded the recipe. (I did, I’ll note, take it out a few minutes before the full 45. And they were quite large red potatoes — five of them weighed a full two pounds — not the smaller ones you often see around.)

  44. Marne Rogers

    Made these tonight and they didn’t carmelize on the outside like yours appear to have. Me thinks calibrating the oven may reveal a discrepancy. The good news is that at least half remain for home fries in the morning. Much like the recent recipe for slow roasted sweet potatoes, I prepare large batches so there will be a stash of leftovers. Don’t get between a Polish girl and her potatoes!

  45. Seth

    I used russet potatoes for this. But first, let me set up the back story. On March 1st, my husband and I decided, on kind of a whim, and because we were renovating anyway, to tear out our kitchen. Greg told me that I had 12 days to move everything out and tear the kitchen out to studs. So, when I first saw this recipe, I was down to a sink and a stove and nothing else….but I wanted so badly to make these. I texted Greg to pick up some Yukons from the store and he came home with Russets. OK, whatever…I will adapt. I didn’t want to waste my pile of peels, so I dumped them in my dry fryer for 12 minutes on 380 degrees and they were delicious! Score one. After all the prep and the butter and the cooking at 500 degrees, my kitchen was actually warm! (we have no insulation in our kitchen at the moment, which can get chilly on the coast of Maine in the months of Farch.) The potatoes were good, but not as delicious as they looked in the photos here….I think I need more practice and maybe a counter top to help me….but I digress. So now it is Saturday morning and I have no sink anymore…just a stove in the middle of a room next to a disconnected water heater with the dry fryer, microwave, and toaster operating on alternating extension cords in the dining room. I dumped the leftover potatoes and all their congealed buttery goodness into the dry fryer, set the timer for 12 minutes on 400 and went to make scrambled eggs and garlic toast. When everything was done, the potatoes came out a hit! The exteriors were crispy crispy and insides were melt in the mouth rich buttery awesomeness. Now to go do the dishes in the bathtub….sigh……

    1. Julie Norian

      this made me truly LOL, but totally in sympathy! And though I’ve lived in New England for over half a century, I’d never heard of Farch but will be using it all the time now!
      Sigh, my bees come out of their hives, see the snow and I’m sure I can hear them swearing!

  46. Kirsten

    I made these last night and they were delicious! Our oven is out of commission so I used our toaster oven, which only goes up to 450. The potatoes took maybe 10-15 minutes longer and got only golden brown rather than dark brown, but still had an amazing melting texture and rich flavor.

  47. Lee Ann

    Deb,
    Sending my heart-felt condolences to you. Dads are such an important part of any girl’s life! You’re dad sounds like an awesome guy!

    Thanks for sharing this recipe! My MIL used to make potatoes like this, and since her passing a few years ago, it’s one of those foods I have craved, especially on holidays, when she most often made the potatoes. I don’t think she used a recipe, it was just something she made for all of us. Thanks, again for sharing. I think it’s a close match!

  48. Kirsten

    Hi all,

    Has anyone experimented with this recipe beyond potatoes/sweet potatoes? I have an overabundance of turnips from my farm share and all of the usual turnip preparations seem too wintry for this time of year. I’d love to use up my turnips with this recipe but I don’t know if the extra sugar/lack of starch will doom them to burning.

  49. Melanie

    This was so good! This was pretty easy to make vegan, thank you!
    To anyone who loves animals, consider going plant-based :) check out the Joaquin Pheonix move Earthlings!

  50. M Small

    My family is obsessed with this recipe!! Used russet/baking potatoes and they were perfect. Thank you for posting, 100% made our Easter weekend.

  51. Jan

    These are delicious! Fixed them with a spiral sliced ham for a non-vegetarian along with oven roasted asparagus. Will fix them again and again with almost anything!

  52. Kat S

    Made these with all butter, skins on, and rather large Yukon Golds. They were fantastic! I managed to NOT set off my smoke detector, but I did discover that my oven has several spots where it spews hot air/steam out at such high temperatures. I almost burnt my hand on the steam going to turn on the oven light. Yipes!

  53. Kathryn

    Both my parents died within a year of each other, not long ago. The circle of life seems trite but is no joke. You and your siblings made SantaDad a father…Jacob and Anna did the same for Alex…in some of your photos, Jacob and your father look so alike…and so the wheel keeps turning. Blessed be in your time of sorrow and change. You are loved, by so many such as myself that you have not met. Rejoice in the goodness of what was, and will be. And thank you for yet another wonderful recipe. I too just ate potatoes tonight and want these! They are grounding, such a comfort food. Allow the comfort to seep into your soul.

  54. Celeste

    Made this with russets and it was absolutely delicious!! Also I bought the spatula you recommended and don’t know how I have managed so long without it!!

  55. Kelly Crichton

    Does anyone know if it’s possible to pre-cook these up to the last cooking in the broth? I’m taking them to a dinner and would prefer to get some of the cooking done first. Thanks

  56. SallyT

    I made these today – we LOVED. I didn’t peel my Yukon Gold potatoes and definitely didn’t need to. Used clarified butter and thyme. So crispy on the outside, fluffy on the inside… A big hit! THANKS!

  57. Jenny

    Your recipes have never led me astray and this one certainly was not the exception to that rule. I even broke a golden rule of cooking and made it for the very first time for a big family Easter luncheon. Everyone raved and the potatoes were absolutely delicious. I followed the recipe exactly, only doubling it and using fresh thyme (which we have readily available in 85 degree Alabama). Thank you, thank you for NEVER letting me down.

  58. ndk

    Mmmmmmmm. Made these today for Easter and they are amazing. And leftovers will be enjoyed tomorrow! (this is the inlaws year for Easter, so just my husband and me) Will make these as often as I can!! Thanks!

  59. Joelle

    I made these tonight for dinner. Hands down, these are the best potatoes I’ve ever made. If we hadn’t had company and I was on my best behavior, I would’ve crammed the leftover ones into my mouth instead of keeping them as leftovers.

    I followed the recipe exactly. Cooked them in two cast iron pans. They were PERFECT. Not too brown. Did not smoke. Just unbelievably melty, delectable potatoes. Can’t wait to make them again. Thank you for this recipe.

  60. Emily

    These were unbelievably good! We’re already planning all of our holiday meals to include them. Two notes, my husband was keeping an eye on them and took them out of the oven right before they switched over from delicious to burned – a few minutes before the recipe suggests they’ll be done. Different ovens, but it’s good to watch them carefully. Also we used beef broth instead because that’s what was in the house. Yummy!!!

  61. Jean

    Made them tonight! Using small russets with left over beef broth. Potatoes! Oh! What’s not to like about anything potato? I took a pic but can’t upload. Maybe I’ll tag you on IG. And yes I also made the brisket, which is cooling in the fridge! Big thanks and hugs from a fan. Thinking of you during this time. So sorry to hear about your father. May he Rest In Peace.

  62. Kelly

    I made these 2x since reading and they were great! Excellent indulgent vegetarian side. Mine didn’t caramelize as much, next time will preheat oven longer.

  63. mks

    We made these just as the recipe instructs, and they were a HUGE hit at Easter with roast pork stuffed with parsley, garlic, and lemon zest and charred garlicky green beans. Everyone was at the table planning what to make to go with the potatoes for Christmas dinner. Thanks for another great one!

  64. Kathy

    That oven temp is way to high and a fire risk! While many oven are designed to go to the temp, it should rarely be done as you do not know if most home ovens can actually stand that without starting a fire. Especially cheaper ovens and apartment ovens

  65. Patsy

    These are phenomenal. To those who’ve had trouble with burning, I’d suggest checking the potatoes halfway between each 15-minute interval, and not being afraid of using your judgment to cut short the recommended cooking time. Also, using a pan that *just* fits the potatoes in one layer (I had to use two 8×8 brownie pans — non-stick) will help keep the broth from evaporating too quickly. Another option would be to add the broth in the middle step, instead of at the end.

  66. Chelsea Katz

    Made this over the weekend and oh. my. gawd. Why don’t I cook with butter more often (oh yeah, my high cholesterol, that’s right)?! Health food this may not be, but it’s one of the simplest yet most delicious recipes I’ve tried of late. My husband barely said a word about the fried chicken breast I served with this (Usually his fave. And yes it was a strictly meat and potatoes, full on comfort food kind of a night ) because he couldn’t stop raving about these darn potatoes. We’re both in love… with melting potatoes.

  67. Cher S.

    Update: I just made these using red potatoes and they were not at all dry… creamy & DELICIOUS!!!! I left some skin on … crispy on the outside and really creamy on the inside. Winner!! Enjoy !

  68. Samantha Costanza

    I’m confused by this in the recipe: then carefully pour stock or broth into pan and add the garlic cloves. Roast for 15 minutes more, until potatoes are fully tender.

    Do you not put the broth in with the potatoes for the first half hour? Thanks

  69. JaneRC Boulder

    I made these with a bit of variation –
    used smallish purple potatoes which I
    didn’t peel & ital. parsley &
    basil for the herbs. Roasted at
    410 in a toaster oven.
    Came out great, thanks!

  70. Carmen

    These were the hit of our Easter dinner. Such a great outcome for a recipe that was pretty easy to execute. I’m only sorry I didn’t make more.

  71. MaryAnne

    I made these today and they were incredible! I live alone and while I’m happy I don’t have to share these with anybody, I had to force myself to save some instead of eating the whole batch in one sitting! (My mouth would have been thrilled, but my stomach would not be comfortable with two pounds of potatoes all at one go.) Will definitely be making these frequently.

  72. Novia

    Made these tonight and I wanted to eat half the pan! Potatoes were crispy on the outside but buttery and soft on the inside. I went with the Yukon golds. Next time, I’ll shave a few minutes off the last 15min roast time as all of the broth evaporated. But delish!!

  73. ECNEICSSCIENCE

    High temp cooking with potatoes or any starchy food like this causes excess Acrylamide formation. 500 degrees for a cumulative 30 minutes …… really *(O_O)* ? Feel free to research Acrylamide formation in foods at high temperatures, don’t take my word for it. Here’s just a few sites of thousands looking at this sort of thing. The good news is the food industry has known for years and have ways of reducing Acrylamide easily. Just lower the temperature and blanch them (removes chemical precursors). You can make these much healthier and they can still be crispy. Just don’t cook starches at high temp and fast like this. I truly hate to be a stick in the mud and I love food. I only mention it because I want you to have a long healthy life. 500 degrees at 30 mins will give you a heck of a dose of Acrylamide.

    Cancer Society-
    https://www.cancer.gov/about-cancer/causes-prevention/risk/diet/acrylamide-fact-sheet

    Canadian Government –
    https://www.canada.ca/en/health-canada/services/food-nutrition/food-safety/chemical-contaminants/food-processing-induced-chemicals/acrylamide/acrylamide-food-food-safety.html

    FDA – USA Food and Drug Administration- Acrylamide Report-
    https://www.fda.gov/ForConsumers/ConsumerUpdates/ucm374855.htm

    Good tips to reduce Acrylamide formation in your food.
    https://www.thehealthyhomeeconomist.com/easy-ways-avoid-acrylamide-home-cooking/

  74. Jo Anne Ross

    I did read all the comments, but have you ever tried “Smashed Potatoes” it is similar to the recipe and it is in a book “Oh! She Glows.” It is cooked basically the same except you cook potatoes (skin on) in water until just cooked enough to firmly mash with the bottom of a glass – lots of garlic, olive oil and butter. They are so good!!! and of course Yukon Gold potatoes.

    Jo

  75. Not questioning the recipe, which sounds delicious, but I’m curious as to how or why one doesn’t end up with a kitchen full of smoke from burnt butter (which has a quoted smoke point of just 350F).

    1. deb

      I don’t think the butter actually reaches 500 just because it’s in a 500 degree oven. (But absolutely not a food scientist here, just didn’t smell any smoke.)

  76. PatD

    Boy we’re these potatoes ever good! I had several folks ask for the recipe after serving them at Easter. I used red potatoes, and while I peeled them, next time I’ll try leaving the skins on.

  77. Sharon Jeanguenat

    Sounds yummy! I’ll have to try them. Or give the recipe to my daughter in law & let her make them, & then I’ll go eat them at HER house. LOL!

  78. Jennie

    These turned out perfectly. My minor changes:

    I used dried herbs, and I added a quartered small onion after the first 15 minutes instead of the garlic.

    I kept the oven around 450–475 because mine tends to set off the smoke detector (it happened anyway), and I cut the slices slightly smaller than an inch, and 45 minutes of baking was perfect.

  79. bikeworm

    We’re having people over for brunch tomorrow–sob! What does one serve people during Passover? Anyway, I was wondering whether I could make these tonight and if they’d still be good tomorrow, or if this is more of a serve right away dish. Thank you!

  80. These look sooo good! I am definitely going to have to give these a go this week! I hope mine turn out as good as yours! I will let you know how they turn out! Might do half sweet potatoes..

  81. Ben

    Tried this and topped with sauteed leeks. Really good! Also, left skins on the sides of each piece and turned out fine.

  82. dootoonces

    I made these last night for dinner and they were great (though yes, my smoke detector did go off). Also, this morning I cubed up the handful of leftover pieces and fried them up to eat with my Eggs Benedict and <>.

  83. Ji

    I made this last night, with yellow potatoes (whole foods didn’t have yukon) and follow your direction exactly what you mentioned and it was fantastic!!!.
    My husband who typically doesn’t like potato had 2nd serving and told me that it was the best potato dish. Thank you very much!

  84. Sarah

    These are fantastic! I used large, thin-skinned yukons and did not peel them. I also baked at 450F for 45 min and felt they were perfectly browned and tender. And the leftovers make a fabulous breakfast the next morning with a fried egg on top!

  85. RA McMurray

    I made these melting potatoes just as the recipe directed. They were absolutely delicious! I roasted a lemon garlic pork tenderloin alongside of them, and what a meal! Since I was using the oven, I also roasted and glazed a bunch of baby carrots. My husband declared the meal fit for a king. Thank you so much, Deb!

  86. Hanna

    These potatoes are the best I’ve ever had! And even better, my picky kids ate them, no fuss, no drama, just gobbled them up. I had upped the recipe for our family of four, thinking I would have leftovers… ha, silly me!
    Your blog is hands-down the best cooking blog I’ve ever come across! It’s incredibly versatile, everything turns out just perfectly, well seasoned and delicious. You make my weekly meal planning a breeze. Thank you so very much for that, you’re awesome!

  87. Christina A

    Thank you for this recipe! I made it with unpeeled russets, and they were unreal! To serve 9, I doubled all ingredients except the broth, and cooked it on a half sheet pan; 1 c broth was the perfect amount to get soaked up by the potatoes and/or evaporated. Next time, I better make 2 pans worth; nobody wanted to eat pork chops or veggies with such deliciosity on the table!

    1. Christina A

      Ack! Forgot to say that I did 1 T bacon fat, 3T canola oil, and 4 T butter for a double recipe. Wish I had had more bacon fat on hand, because it is truly my fave for roasting just about anything, but especially potatoes. Downside is the smell makes the fam think I’m making actual bacon, and I hate to disappoint.

  88. Deb – I’m always looking for an easy way to get super crisp browned potatoes on the table! Can’t wait to try this method out. Probably will use some clarified butter to finish for that extra deep nutty flavor.

  89. Elizabeth Moloney

    How does anyone do the stock step without smoking out the kitchen and setting the fire alarm off? Asking for a friend.

  90. A2 Diane

    These potatoes are such a lovely revelation! I made them as directed but substituted fresh tarragon for the rosemary/thyme because I made too many pans of rosemary roasted potatoes this winter and I love tarragon – It reminds me of summer. They were perfectly delicious and the (few) leftovers were wonderful with eggs the next morning.
    This is my first post here and I want to tell you how grateful I am to you for sharing. I have made many dishes from your pages over the years and am convinced they have helped anchor my relationship with my slightly fussy French in-laws at our midwestern US dining table. And there have been so many other dishes we have loved, including the first birthday monkey cake that my daughter babbled at and refused to eat because it was so cute..until she tasted how yummy it was! Thank you for the generosity of your time and perspective.

  91. Krista

    Tried to make this and followed all the directions you gave. Potatoes were crispy but very dry and bland and there was no liquid remaining at the end. Not sure what went wrong. :(

  92. I made the dish tonight, and it was delicious. As advertised—-beautiful browning, crispy outsides, and velvety insides. I know what you mean about the high temp, though–it’s hot! I lowered the baking rack for the last 15 mins because it looked like the broth would steam and sputter all over the broiler (this is not a cook’s oven, but it came with the place so what can ya do?). I did not have good results with fresh herbs (I used thyme that I had chopped and frozen in oil several weeks ago, so they were not technically freshhhhhhhh, but they became burned right away—though it did not affect the flavor at all). I suspect the oven is just too hot for the fresh herbs. Other than that, the seasoning is spot-on.

  93. Anna Carter

    My oven must not be accurate. My potatoes were delicious, but they definitely weren’t almost burned, which I feel like everyone else’s were. Also, I used just olive oil for a portion for my dairy allergic daughter and they turned out great. The worst part was burning the roof of my mouth tasting then to quickly. Paired with the braised beef with tomatoes for dinner and I’m so glad there’s leftovers for lunch tomorrow!!!

  94. Made this a couple times. Absolutely delicious. Just had a problem with them sticking to the pan. (We actually covered the pan in tin foil.) Worked great for just cooking at home. Is there a better way to do this though if we’re wanting them to present well?

  95. Carly

    Do you think one could do the first two stages ahead of time and do the last stage with the broth later? Hard to cook a roast at 500, but if could do the last stage while the roast rests, would work out perfect

  96. Jennifer

    We make something similar that we call Auntie Anne’s Potatoes (named for my Auntie Anne, nothing to do with the mall pretzel company). However, first we boil the potatoes, then put them into the hot oil in the oven until crispy on both sides. They are amazingly wonderful, especially if the fat you use happens to be a roast, although just plain olive oil works well too.

  97. angelxchic

    I made this in a cast-iron pan and but subbed half duck fat / half clarified butter. Completely delicious! The broth evaporated / was absorbed completely – possibly from the higher retained heat of the pan? I’ve also been munching on it cold from the fridge. Winner of a recipe

  98. Claire

    These are delicious! Yukon Golds or similar waxy, more structured potatoes are the way to go, though. I tried them with Russet potatoes on my second batch, and they soaked up all the butter and all the broth, so there was no sauce left! It left me with flavorful (but a bit dry and mealy) potatoes, though, so I just need to make some browned butter with herbs to drizzle on top of the leftovers.
    Thanks for the recipe!

  99. Cheryl Cruickshank

    Made these nummy potatoes for supper tonight. I made browned butter and added some olive oil to brown all of the potato barrels. I roasted them in the same oven proof fry pan in a 500 degree oven as you suggested and added chicken stock, garlic cloves, thyme and sea salt. I served them with salmon steaks with a mango salsa and green beans.

  100. Stephanie Sae

    This was delicious! Deb, you’re always introducing me to new exciting recipes. I added leftover parmesan broth and it made a perfect sauce. I baked half in my cast iron pan and half in a white corelle baking dish, the cast iron pan ones browned more evenly and quickly.

  101. Panya

    We wanted to try a bit of them all, so we used a mixture of yellows, reds, and russet potatoes. We left the skin on the yellows and reds, and peeled the russets. I didn’t have any garlic cloves or fresh herbs, and we don’t like a lot of pepper, so I used Jane’s Krazy Mixed-Up Salt [which includes some black pepper] instead of straight pepper, and added some garlic powder and Mrs Dash Onion & Herb seasoning to the vegetable broth. I was worried about the heat so I started at 475. But the slices didn’t look very brown/crispy when I turned them so I raised it to 500 for the second 15 minutes. I turned the pieces back over for the last 15 minutes. It started to smoke with 8 minutes left so I lowered it back down to 475. At the end the potatoes looked like those in the pictures here, but there wasn’t any liquid leftover; the pan was sticky with partially burnt glaze [I used a non-stick roasting pan]. We liked all three types of potatoes but I preferred the creaminess of the yellows, my husband preferred the reds. Overall I didn’t feel these were very different from just roasting potatoes in the same pan along with a pot roast; but we’re vegetarian now so I suppose this is what we’d have to do in order to get that pot roast taste. [Honestly, my mom’s pot roast with potatoes and carrots is one of only three meat dishes I miss in the 12 years since I stopped eating meat.]

  102. Becky

    Looked beautiful until I used the chicken broth. Would not use it again since it made the beautiful crispy side turn mushy.

  103. Jeff Kaye

    Absolutely delicious! I’ll be making tomorrow (for 3rd time in 2 weeks!?) Again. Thanks for sharing! Last time I “browned” my butter during melting it…outstanding.

  104. Kimberly

    Deb, these popped into my head tonight and I simply HAD to make them for dinner. Oh my, was that the right choice. You never steer me wrong – thank you!!

  105. These are wonderful! Mine didn’t brown like your photos (possibly because I use a toaster oven – it has a 500 degree setting but it might not get that hot) but they were still terrific.

    I live in Colombia and they know how to do potatoes. These were a big hit. Thanks for the recipe!

  106. Riley

    I’ve made these several times now, and they’re great every time! The only tweak I make is adding about ten garlic cloves instead, three just isn’t enough to give the potatoes more flavor (plus roasted garlic is yummy).

  107. Kristen

    I made these tonight and they were delicious! I used Yukon golds at 500. It did get a little smokey, but definitely worth it.