Description
Crispy & Creamy Melting Potatoes are golden, tender potato rounds roasted to perfection with butter, olive oil, fresh rosemary, garlic, and broth. These potatoes develop a crispy exterior while meltingly tender interiors, making them a perfect side dish for any meal.
Ingredients
Scale
Potatoes
- 2 pounds uniformly-sized Yukon gold or russet potatoes (4 to 5 medium)
Butter and Oil Mixture
- 2 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Herbs and Broth
- 2 to 3 sprigs fresh rosemary, coarsely chopped (about 1 tablespoon)
- 1 cup low-sodium vegetable or chicken broth
- 4 cloves garlic, peeled and smashed
Instructions
- Preheat the Oven and Prepare Butter Mixture: Arrange a rack in the middle of the oven and heat it to 450°F. In a small bowl, stir together the melted unsalted butter, olive oil, kosher salt, and freshly ground black pepper until well combined.
- Prepare the Potatoes: Peel the potatoes if desired. Trim their rounded ends slightly to create even surfaces, then cut them crosswise into 1-inch thick rounds to ensure uniform cooking.
- Toss Potatoes with Butter and Rosemary: Add the potato rounds and 1 tablespoon of the chopped rosemary into the butter mixture. Toss everything well to coat the potatoes evenly in the flavorful butter and herb mixture.
- Arrange Potatoes for Roasting: Transfer the coated potato rounds cut-side up into a rimmed 9×13-inch metal baking pan or quarter sheet pan, arranging them in a single layer. Drizzle any remaining butter mixture over the potatoes to enhance flavor and crisping.
- First Roast to Crisp and Brown: Roast the potatoes in the preheated oven for about 15 minutes, until they easily release from the pan and the bottoms start turning golden brown, indicating initial crispness.
- Flip and Continue Roasting: Flip each potato round to brown the opposite side. Continue roasting for another 15 minutes until both sides are a deep golden brown and crisped beautifully.
- Add Broth and Garlic; Final Roast: Carefully pour in the low-sodium broth and add the peeled, smashed garlic cloves to the pan. Return the pan to the oven and roast for about 15 minutes more until the potatoes become very tender and most of the broth has been absorbed, resulting in creamy, melting interiors.
Notes
- Using thick potato rounds helps them become meltingly tender inside while still crisp on the outside.
- A rimmed metal baking pan or quarter sheet pan is preferred over glass to prevent shattering at high temperatures.
- You can substitute chicken broth with vegetable broth for a vegetarian option.
- Make sure the potatoes are uniformly sized to ensure even cooking.
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 208
- Sugar: 1.9 g
- Sodium: 381 mg
- Fat: 9.0 g
- Saturated Fat: 3.2 g
- Unsaturated Fat: 5.8 g
- Trans Fat: 0.0 g
- Carbohydrates: 28.7 g
- Fiber: 3.3 g
- Protein: 4.3 g
- Cholesterol: 0 mg
