Potatoes that melt in your mouth. Yummy served with roast beef.
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Melting Potatoes

Melting potatoes melt in your mouth. This delicious potato side dish is excellent with roast beef.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish
Cuisine: American
Keyword: melting potatoes, potatoes
Servings: 5
Calories: 444kcal
Author: Judith Hannemann


  • 3 large russet potatoes or 4 medium (see NOTES)
  • 10 tbs unsalted butter divided
  • 2 tbs vegetable oil
  • 1 cup chicken stock
  • 2 cloves garlic crushed
  • 4 sprigs fresh thyme see NOTES
  • Kosher salt
  • Coarsely ground black pepper


  • Preheat oven to 400 degrees F.
  • Heat a large ovenproof skillet over medium-high heat (I used a 12-inch cast iron skillet).
  • Peel the potatoes; cut off the round ends. Slice potatoes into 1-inch thick slices. Pat potatoes dry with a paper towel.
  • Add the oil and 4 tbs of the butter to the hot skillet. Sprinkle potatoes with a pinch of kosher salt and some coarse pepper.
  • Place the potatoes in the skillet and sear for about 4 minutes, or until they are a nice golden brown. Turn the potatoes and remove from the heat.
  • cut the remaining butter into cubes; set aside.
  • Pour in the chicken stock in the pan. Add the thyme and the garlic. Top the potatoes with the cubed butter.
  • Place the skillet in the oven and bake for about 30 minutes, or until the potatoes are fork tender. Spoon sauce over potatoes.


I used very large potatoes—approximately 5-6-inches long. The bigger ones are generally sold by the pound in the produce department.
You can substitute rosemary or oregano for the thyme. For rosemary, use 1 sprig, about 4-inches long for a mild flavor. Use about the same amount of oregano as the thyme in the original recipe.



Serving: 1g | Calories: 444kcal | Carbohydrates: 42g | Protein: 6g | Fat: 29g | Saturated Fat: 19g | Cholesterol: 62mg | Sodium: 83mg | Potassium: 973mg | Fiber: 2g | Sugar: 2g | Vitamin A: 750IU | Vitamin C: 14.3mg | Calcium: 41mg | Iron: 2.1mg