How to Make Melting Potatoes
Step 1: Prepare the Potatoes
Preheat your oven to 220°C (425°F). Peel the potatoes and slice them into thick rounds, about 2–3 cm (1 inch) thick. Try to keep them even so they cook uniformly.
Pat the slices dry—this helps them crisp properly.
Step 2: Arrange and Season
Place the potato slices upright or flat in a baking dish or oven-safe pan. Drizzle with olive oil and melted butter, then season generously with salt and pepper. Turn the potatoes to coat all sides.
Step 3: Roast Until Golden
Bake uncovered for 30–35 minutes, flipping once halfway through, until the potatoes develop a deep golden crust on both sides.
Step 4: Add the Stock
Carefully pour the stock into the dish, avoiding the tops of the potatoes so they stay crisp. Add the crushed garlic and herbs to the liquid around the potatoes.
Step 5: Finish Baking
Return the dish to the oven and bake for another 20–30 minutes, or until most of the liquid has been absorbed and the potatoes are tender all the way through.
Step 6: Serve
Spoon a little of the buttery pan sauce over the potatoes and finish with fresh herbs. Serve hot.
Tips for Perfect Melting Potatoes
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Choose the right potato: Yukon Golds are ideal for their creamy interior
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Don’t overcrowd the pan: Space helps browning
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Season well: Potatoes love salt
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For extra richness, add a splash of cream or a knob of butter at the end
