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!
Melting Baby Potatoes are a delicious twist on a common side dish. Peeled and roasted then infused with chicken broth, these have crispy roasted outsides and light fluffy middles. They take a little more time to make but they are totally worth it!
What You’ll Need to Make Melting Baby Potatoes
- Potatoes – We use one of those little 1.5 pound bags of baby potatoes from the produce section of the grocery store. You may use regular full sized Russet or Yukon Gold potatoes, peeled and cut into 1 inch pieces instead.
- Spices – Thyme is a complimentary herb for potatoes and it tastes great in this recipe. We use dried thyme but you can substitute with 1.5 teaspoons of fresh thyme leaves if you have them. You could also use Rosemary or Oregano instead.
- 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
Melting baby potatoes are an awesome side dish and they go well with pretty much any dinner main. They are also known as fondant potatoes, usually when served at fancy restaurants.
These are really easy to make and while it is true that they take a little extra time, the results are delicious!
Preheat the oven to 400 degrees F with the rack in the upper third of the oven and melt 3 tablespoons of butter in the microwave (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 again and add the sliced garlic and the chicken broth to the skillet.
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 Tasty Side Dish Recipes You May Like
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. Do not 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!