No matter what kind of roast is supposedly the star of the table in any given year, my family's melting potato recipe remains a constant and always holds its own. The potato rounds are tender in the centers, crisp around the edges and swimming in an aromatic, buttery broth that speaks to this glorious (and delicious) tradition.
Some recipes belong to everyday routines; others belong to meaningful moments that invite deeper reflection. For my family, these potatoes fall into the latter category. They linger in the memory long after the plates are cleared, evoking past holidays and all that ties us together—another reason this dish has endured.
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What Exactly Are Melting Potatoes?
Theresa Greco
What results is the delicious textural contrast I hinted at earlier: edges of each round crisp to a golden brown, giving way to a custardy interior that explains the dish’s name. As the potatoes simmer in the fragrant broth, they absorb layers of flavor from the fresh herbs, garlic and butter, emerging tender enough to yield to the gentlest touch of a fork. This is a rustic, deceptively simple cooking technique that delivers a side dish worthy of any special occasion.
Melting potatoes and fondant potatoes share some core preparation techniques—a golden sear followed by a gentle braise—but the traditions behind them set them apart.
My family's recipe for melting potatoes, on the other hand, takes that idea and eases it into something a little more approachable for a home cook, featuring potato rounds of various sizes and using only basic, everyday ingredients, no duck fat needed.
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Ingredients You'll Need To Make Melting Potatoes
Theresa Greco
4 russet potatoes. Some recipes suggest Yukon Golds, but in my experience, russets yield the best texture. They’re my go-to.8 tablespoons unsalted butter, divided. Use the best you can get, as butter is a primary flavor element.2 tablespoons extra-virgin olive oil1 cup veggie or chicken broth. 4 cloves garlic, peeled and smashedTwo sprigs fresh rosemarySalt and pepperHow To Make Melting Potatoes
Preheat the oven to 400°. Peel the potatoes and trim off the ends. Cut the potatoes into 1-inch-thick rounds. Season both sides of the potato rounds generously with salt and pepper.
Theresa Greco
Heat the olive oil and 4 tablespoons butter in a cast-iron or other heavy-duty ovenproof skillet over medium-high heat. Sear the potatoes on one side until golden brown, about 4 minutes. Flip the potatoes, then add broth, rosemary and garlic to the pan.
Before serving, spoon the pan sauce over the potatoes and top with flaky sea salt.
3 Tips for Making the Best Melting Potatoes
Thinner slabs would overcook, and the interior wouldn't achieve that desired creamy texture. For this dish, thick is the way to go.
2. Dry off your spuds
3. Be bold with the butter
Yes, you should use the entire stick of butter. It's fine; this isn’t a dish you make every Tuesday. Butter is essential for deep flavor and that irresistible golden crust, so go ahead and embrace it.
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