With crispy edges and flavorful, fluffy insides, these Melting Baby Potatoes are a delicious side dish for any occasion. They literally melt in your mouth!
Potatoes are a staple in this house. They are inexpensive, they keep for a really long time and they are pretty versatile as a side dish. Unfortunately, when they get used often, coming up with new and exciting ways to present them to your family can be difficult.
These Melting Baby Potatoes are different . They are cooked in chicken broth and all of that flavor gets soaked right in. They have crispy outsides and light fluffy middles. They are crazy good and there are literally never any left when I make them. The only downside is that they take a little time but trust me, they’re worth it!
About the Ingredients
Overall this is a pretty simple recipe with a lot of on-hand pantry ingredients. Chances are you won’t need to make many substitutions when you make these Melting Baby Potatoes but just in case, here are some things that you might wonder about:
- Potatoes – I make this recipe with one of those little bags of baby potatoes from the produce section of the grocery store, but you sure don’t have to. The recipe from Food Network that inspired me to make these in the first place uses full sized Russet Potatoes, but I have also used Yukon Gold potatoes for these. Just make sure that you peel them and then cut them into chunks about an inch thick.
- Spices – Thyme is a complimentary herb for potatoes and it tastes great in this recipe. I use dried thyme because I don’t often have fresh, but if you wanted to use fresh you could use around 1 1/2 teaspoons of fresh thyme leaves. Other herbs that you could substitute are Rosemary or Oregano – these would be great too!
- Chicken Broth – Chicken broth or chicken stock is the best choice for this recipe but you could substitute vegetable broth or even beef broth in these Melting Baby Potatoes. The flavor is absorbed into the potatoes but it creates a flavor all it’s own.
How to Make Melting Baby Potatoes
Preheat the oven to 400 degrees F with the rack in the upper third of the oven. Melt the 3 tablespoons of butter in the microwave for about 20 seconds.In a medium bowl combine the potatoes, thyme leaves, kosher salt and ground black pepper.
Pour the melted butter over the potato mixture and stir well until all of the potatoes are coated.
Place the potatoes flat side down in a 12 inch cast iron skillet. Pour any remaining butter from the bowl over the potatoes. Place the skillet into the oven and cook for 15 minutes.
Remove from the oven and stir the potatoes. Return to the oven and cook for an additional 15 minutes.
Remove from the oven again and add the sliced garlic and the chicken broth to the skillet. No need to stir.
Return to the oven and cook for a final 15 minutes until the chicken broth has been absorbed and the potatoes are tender.
Serve immediately. Pour any extra sauce over the potatoes before serving. Enjoy!
Other Side Dish Recipes You May Enjoy
Oven Roasted Cauliflower – High heat seals in the flavor in this oven roasted marinated cauliflower.
Simple Sauteed Zucchini with Lemon – Tender bites of zucchini cooked with Italian seasoning, a hint of garlic and a burst of fresh lemon.
Pan Fried Brussels Sprouts with Bacon – a perfect side dish – bacon just makes it better!
Smoked Cheesy Scalloped Potatoes – Tender, flavorful potato slices in a creamy thyme sauce, with a perfect smoky flavor and just the right amount of melty cheese.
Super Simple Sesame Noodles – packed full of flavor and simple to make using pantry ingredients!
Melting Baby Potatoes
Equipment
- 12 inch Cast Iron Skillet
Ingredients
- 1 1/2 pounds Baby Potatoes cut in half
- 3 tbsp butter melted
- 1/2 tsp dried thyme leaves
- 1/2 tsp Kosher Salt
- 1/4 tsp ground black pepper
- 2 medium garlic cloves peeled and thinly sliced
- 1 cup chicken broth
Instructions
- Preheat the oven to 400 degrees F with the rack in the upper third of the oven.
- Melt the 3 tablespoons of butter in the microwave for about 20 seconds.
- In a medium bowl combine the potatoes, thyme leaves, kosher salt and ground black pepper.
- Pour the melted butter over the potato mixture and stir well until all of the potatoes are coated.
- Place the potatoes flat side down in a 12 inch cast iron skillet. Pour any remaining butter from the bowl over the potatoes.
- Place the skillet into the oven and cook for 15 minutes.
- Remove from the oven and stir the potatoes. Return to the oven and cook for an additional 15 minutes.
- Remove from the oven again and add the sliced garlic and the chicken broth to the skillet. No need to stir.
- Return to the oven and cook for a final 15 minutes until the chicken broth has been absorbed and the potatoes are tender.
- Serve immediately. Pour any extra sauce over the potatoes before serving. Enjoy!
Nutrition *
* The information shown is an estimate provided by an online nutrition calculator.
Pam says
I’m looking to try this recipe soon. Can the potatoes be cut ahead of time and soaked in salt water until ready to use?
The Bandit says
Hi Pam! Everything I find on the internet says yes you can – one site says Potatoes will be firmer and crispier if you soak them in salt water before frying or cooking. Please let me know your results if you try it!