Many families have a special dish that heralds the true start of the holiday meal. In mine, it's a pan of melting potatoes. When these spuds arrive at the table—golden, unapologetically rich and steaming with a quiet air of ceremony—we all feel it: The Christmas feast has officially begun.
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.
This is the kind of once-a-year side dish I plan my day around. I always leave ample space for these potatoes on my plate, knowing the annual indulgence is one to fully relish. Melting potatoes are decadent through and through. Their lack of pretense is key to their appeal.
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.
If you’ve never tried melting potatoes before, now is the perfect time to give the recipe a shot. The dish's cozy simplicity and rich flavors might just make it a new holiday favorite at your table. Scroll below for the full recipe details and get ready to savor every bite.
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What Exactly Are Melting Potatoes?
Theresa Greco
Melting potatoes take humble russets and transform them into something unexpectedly luxurious. First, thick rounds are pan-seared in a butter-oil blend, then roasted at high heat with fresh rosemary, garlic and a pour of stock that slowly reduces to a glossy, savory glaze.
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.
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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.
Fondant potatoes are a classic French dish, often featuring spuds cut into perfect little cylinders. In some fancy restaurant kitchens, the fondant potato process is downright meticulous: herb garnishes placed just so with tweezers, with richer ingredients like duck fat commonly making an appearance. The intended effect is elegant and sculptural.
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.
Both potato dishes are delicious; melting potatoes are just a little more rustic and relaxed in spirit.
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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.
Cut the remaining 4 tablespoons of butter into small cubes and scatter over the potatoes. Transfer the skillet to the oven and cook until the potatoes are fork-tender, about 30 minutes.
Before serving, spoon the pan sauce over the potatoes and top with flaky sea salt.
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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
Giving your potatoes a quick blot with a paper towel before they hit the pan will help ensure you get a good sear.
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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