Melting Potatoes

These melt-in-your-mouth potatoes are the perfect side dish for any and every meal you can think of. Smothered in butter, garlic, and fresh herbs, they really are amazing with everything, from weeknight dinners to romantic special occasions. Try them with a simple baked chicken dish, a fancy steak dinner, or even alongside burgers to make your meals extra memorable.

Traditionally, melting potatoes are a simplified version of fondant potatoes, a French technique in which large rounds of potatoes are browned in butter on the stovetop, then transferred to the oven to roast with stock and butter. Melting potatoes are often made on a sheet pan for ease, but when testing these, we decided to stick to a two-step method. We think the extra effort is worth it for extra crispy-on-the-outside, soft-in-the-middle potatoes.

Speaking of potatoes, you’re going to want to choose a non-starchy potato like Yukon Golds to achieve the desired creamy interior here. We peeled ours, but feel free to try this recipe with them unpeeled for added texture (and nutrients). If you can't find Yukons, choose a similarly textured waxy potato like new potatoes or fingerlings. Of course, if you can only find russets, those will work too (just make sure to peel and clean them well).

Though these are traditionally made with chicken broth, a vegetarian rendition of this recipe is made easy by swapping out for vegetable broth. Got leftovers? They'll last up to 3 days in an airtight container in the refrigerator. Simply reheat the potatoes in the oven.

Made these? Let us know how it went in the comments below.