Melting Potatoes with Garlic and Herbs

Melting potatoes are one of the easiest, most delicious ways to get a lot of bang for your buck for a quick side dish.  The oven does the work for you, all you have to do is flip them a couple of times and you are rewarded with the most perfectly roasted potato dish to ever grace your dinner table.

Read Cheryl's full post here


  • 2 ½ pounds Yukon Gold Idaho® Potatoes, peeled
  • 5 tablespoons unsalted butter, melted
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 cup vegetable broth (or chicken broth)
  • 6 cloves garlic, smashed (or more if you really like garlic!)
  • ¼ cup parsley, chopped
  • ¼ cup scallions, thinly sliced


  1. Preheat oven to 500°F (475°F for convection).
  2. In a medium bowl, combine melted butter, dried herbs, salt and pepper.
  3. Slice potatoes into 1-inch rounds and toss in butter mixture. Lay out on a metal baking sheet in a single layer and roast for 15 minutes.
  4. Flip over, using a flexible (fish) spatula and return to oven for another 15 minutes.
  5. Carefully pour vegetable broth onto sheet pan and add smashed garlic. Roast for an additional 10 – 15 minutes to allow most of the stock to get absorbed and to get the tops super crispy.
  6. Sprinkle with fresh herbs and serve.