These melting potatoes are crispy and golden on the outside with a soft, buttery center that practically melts in your mouth. The potato slices are browned in a cast iron skillet and then roasted in chicken broth, butter, garlic, and herbs until tender. They’re an easier version of classic fondant potatoes.

close-up photo of a stack of roasted potatoes

What are Melting Potatoes?

Melting Potatoes are an easier and pared-down version of Fondant Potatoes. Fondant Potatoes (pommes fondant) is a traditional French dish where potatoes are cut into cylinders, browned on the ends, and then slowly cooked with butter until the inside is melty and tender.

Melting Potatoes are similar, but less time-consuming and easier to make. This melting potatoes recipe uses a cast iron skillet to sear potato slices and then bake them in the oven until they’re tender and soft on the inside.

What Do They Taste Like?

The melting potatoes are golden and crisp on the outside with a soft, creamy center that almost melts in your mouth. Butter, garlic, rosemary, and thyme add flavor and the broth helps keeps the inside tender as the potatoes cook.

overhead photo of a plate of melting potatoes

Ingredients

  • Russet potatoes
  • Salt and pepper
  • Vegetable oil
  • Butter
  • Low-sodium chicken broth
  • Garlic cloves
  • Fresh rosemary and fresh thyme

Potatoes: I like to use peeled russet potatoes, but you can use peeled Yukon gold potatoes.

Oil and butter: You need both to achieve the right flavor and texture for the potatoes. The butter adds a rich flavor, and the oil helps the potatoes crisp up in the pan.

Broth: I recommend low-sodium so your potatoes aren’t too salty. If you use regular chicken broth, you might want to reduce the amount of added salt. You can also use vegetable broth instead of chicken broth.

Herbs: I like to use fresh herbs, and rosemary and thyme are great in this recipe. You can use dried herbs if you prefer.

How to Make Melting Potatoes in a Cast Iron Skillet

  • Start by peeling medium Russett potatoes. The ends of the potatoes are cut off, and then the potatoes are sliced into 1-inch thick slices.
  • Butter and oil are then heated in a cast-iron skillet. The potatoes are added and crisped until golden brown on each side.
  • Broth and herbs are then added to the skillet. The tops of the potatoes are topped with butter. The potatoes are then placed in the oven where the potatoes will roast in the broth for about 30 minutes or until tender.

Cooking Tips

  • Don’t slice the potatoes too thin.
  • Brown the potato slices so they’re nice and golden before adding the broth.
  • I highly recommend using a cast iron skillet to crisp the potatoes. It does a much better job crisping than other types of pans.
  • If you don’t have a cast iron skillet big enough to have all the potatoes in a single layer, you can crisp them in batches and then roast them in a pan big enough to have all the potatoes in a single layer.
  • I used fresh rosemary and thyme to flavor the potatoes, but you can use other herbs as well.

photo of melting potatoes garnished with rosemary

More Unique Potato Side Dishes

5 from 4 votes

Melting Potatoes

An easy and unique potato side dish to serve. The potatoes are crispy on the outside and tender and melty on the inside.
Servings: 6
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
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Ingredients

  • 4 medium russet potatoes, washed and peeled
  • salt and pepper, to taste
  • 2 tbsp vegetable oil
  • 8 tbsp butter, divided
  • 1- 1 ½ cup low-sodium chicken broth
  • 4 cloves garlic, thinly sliced
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme

Instructions
 

  • Preheat oven to 400°F.
  • Slice off ends of the potatoes. Cut into 1-inch slices. Season both sides of the potatoes with salt and pepper.
  • Add oil and 4 tablespoons of butter to a large cast iron skillet and bring to medium high heat. Sear the potatoes on one side until golden brown. This can take a few minutes so be patient. Flip the potatoes and sear until golden. Add enough broth so that it covers about 2/3 of the potatoes. Scatter garlic slices evenly across the broth. Add in rosemary and thyme.
  • Cut remaining butter into small cubes and place on top of the potatoes. Place the skillet into the oven and cook until tender, about 30 minutes. Spoon sauce over potatoes before serving.

Notes

  • Slightly adapted from Food Network.
  • I highly recommend using a cast iron skillet to crisp the potatoes. It does a much better job crisping than other types of pans.
  • If you don't have a cast iron skillet big enough to have all the potatoes in a single layer, you can crisp them in batches and then roast them in a roasting pan.
  • I prefer fresh herbs, but you can substitute with dry herbs. You can also mix up the herbs and use other ones like oregano, basil, sage.
  • Because not all of the butter and oil is absorbed by the potatoes, it is difficult to determine nutrition information for this recipe so no nutrition estimate is being provided.
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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