Crispy on the outside with a tender center, these simple melting potatoes will literally melt-in-your-mouth. I’m not sure if it’s the browned butter, crispy potato skin, or the lemon, garlic pan sauce, but these potatoes are addicting. This simple potato recipe is the perfect side dish through the week. Enjoy with chicken, fish or your favorite protein for a delicious well balanced meal.

About this recipe

These simple melting potatoes are guaranteed to become a family favorite. What’s great, is that you can meal prep these potatoes and enjoy them in various ways through the week too. Try them with eggs, for a quick homemade breakfast or serve them with your favorite protein during Sunday brunch. This side dish recipe is so versatile you will be able to enjoy it over and over again.


Store any leftover melting potatoes in an airtight container in the refrigerator for 4-5 days. To reheat, simply add the potatoes to a non-stick skillet and heat them over the stovetop. Or add them to a microwave save dish and microwave them until they are heated through.

If you’re looking for more delicious potato recipes? Try my one pan crispy potatoes, or my crispy hash browns. These hash browns are so good you’ll never eat another hash brown again.

Melting Potatoes, A Healthyish Brand Recipe

Simple Melting Potatoes

Crispy on the outside with a tender center, these simple melting potatoes will literally melt-in-your-mouth. This is the perfect potato recipe.
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Potatoes and pan sauce:

  • 1.5 lb. bag of baby Yukon gold potatoes
  • 1 stick butter
  • 1.5 tablespoons minced garlic , about 2-3 cloves
  • 5 sprigs fresh thyme
  • 1 cup chicken stock
  • 1 tablespoon lemon juice, fresh squeezed – extra wedges as garnish
  • salt and pepper to taste

Optional garnishes:

  • sliced lemon
  • fresh chopped Italian parsley
  • grated parmesan cheese


  • baking tray
  • mixing bowl
  • saute pan


  • Preheat your oven to 450 degrees.
  • Grab a baking sheet and gently spray it with cooking spray. Set it aside.

Prepare the potatoes:

  • Clean the potatoes and leave the skin on.
  • Slice the raw potatoes into 3/4-inch to 1-inch thick slices. You do not want them to be too thin or they will burn in the pan. Also, you do not want them to be too thick or they will get starchy as they bake.
  • Once all of your potatoes are sliced, add them to a medium sized mixing bowl. Rinse them with cold water to help remove some of the starch. Completely dry the potatoes with a paper towel.
  • Season them with salt and pepper. Set them aside.

Prepare the pan sauce:

  • In a saute pan, melt the butter and stir in your garlic and thyme. Allow the butter to slightly brown, this will add a lot more flavor to the dish.
  • Pour the melted brown butter mixture over the potatoes. Toss the potatoes in the bowl until they are all well coated in the butter, herb mixture.

Prepare to bake:

  • Grab the prepared baking tray and pour the buttered potatoes on the tray. Make sure that they are evenly spread out and lying flat on the pan. No stacking.
  • Bake one side for 15 minutes at 450 degrees.
  • Next, you are going to want to flip each potato slice to the other side. Put them back in the oven for 15 more minutes.
  • Once they have baked for 30 minutes, 15 on each side, you will pull the pan from the oven and carefully add one cup of chicken stock to the baking sheet. Also, 1 tablespoon of fresh squeezed lemon juice over the top.
  • Lower the oven temperature to 375 degrees and bake for an additional 10-15 minutes. This will create a delicious pan sauce.

Assemble the dish:

  • Finally, you will pull the baking sheet from the oven and plate your potatoes on your favorite serving tray.
  • Pour the pan sauce on top of the potatoes and serve!


Serving: 1serving, Calories: 241kcal, Carbohydrates: 22g, Protein: 4g, Fat: 16g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 42mg, Sodium: 199mg, Potassium: 540mg, Fiber: 3g, Sugar: 2g, Vitamin A: 514IU, Vitamin C: 25mg, Calcium: 26mg, Iron: 1mg