These Lemon Rosemary Melting Potatoes earn their name from their crispy exterior and tender, buttery, melt in your mouth centers. You’ll want them on regular rotation on your dinner menu!
This month, the little guy entered the wild world of solid foods. I tried to enter this stage with low expectations, but of course I hoped he would be as excited about food as his parents are. Whenever possible, we’ve been giving him the foods we normally eat and, much to my delight, he has embraced this new phase with gusto. He loves roasted broccoli and zucchini, enjoys painting his face with yogurt, and might even like avocado toast more than his momma.
One of his other favorites? Potatoes. I shouldn’t be surprised, of course. Who doesn’t love potatoes? Whether it’s French fries or stuffed baked potatoes, whether they’re roasted or scalloped or pan fried or mashed, potatoes are always welcome on my plate.
I’ve never met a potato I don’t like, but I have to say I LOVE these Lemon Rosemary Melting Potatoes. If you’ve never heard of a melting potato before, you’re missing out on an easy and delectable way to get potatoes on your table. Traditional melting potatoes are made by slicing potatoes into thick rounds then covering them in butter, salt, pepper, and herbs. They get popped into a piping hot oven and cooked until nice and crispy.
I realize there’s nothing revolutionary here. The magic of melting potatoes is in the chicken broth, which is added for the last 15 minutes of cooking. The potatoes slurp up the butter and chicken broth and become marvelously tender in the center while keeping their crispy browned exteriors. They are truly melt in your mouth delicious.
I brightened up the traditional recipe a bit by adding lemon, rosemary, and garlic, making them perfect for spring. These are best with Idaho® yukon gold potatoes, but russets also work well. These would definitely be a hit on your Easter table, but they’re simple enough to make an appearance on your weekly menu rotation. I guarantee whoever is gathered at your table–whether they’re 6 months or 90, will gobble them up!
- 3 pounds Yukon gold Idaho potatoes
- 6 Tablespoons unsalted butter, melted
- 1 Tablespoon lemon juice, plus sliced lemon if desired
- 1 Tablespoon chopped fresh rosemary
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- 1¼ cups chicken broth
- 1 teaspoon minced garlic
- Preheat the oven to 475 degrees. Peel the potatoes and chop off the ends so they're flat. Slice the potatoes into about 1 inch thick slices.
- Combine the melted butter, lemon juice, rosemary, salt, and pepper in a bowl. Place the potatoes in a single layer in a 9 x 13 inch baking dish. Pour the butter mixture evenly over the top.
- Roast for 15 minutes. Take the dish out and flip the potatoes over. Roast for another 15 minutes. Remove the dish and flip the potatoes one more time. Combine the chicken broth and garlic and pour over top. Add lemon slices as well, if desired. Return to the oven and roast for a final 15-20 minutes or until potatoes are golden brown and tender. Serve hot with the liquid from the bottom of the pan.
This post is sponsored by the lovely folks at Idaho Potatoes. As always, all opinions are my own.