These rosemary melting potatoes are the ideal side dish: golden, crisp exteriors and creamy, melt-in-your-mouth centers, finished with a rosemary garlic butter. Absolutely delicious.
I love a great side dish.
Roasted until crisp on the outside and tender inside, these rosemary melting potatoes are drizzled with fragrant rosemary garlic butter and pair well with almost anything. They’re simple to make, versatile, and utterly satisfying.
They’re also charming — small, melty rounds of potato that look as good as they taste.
Every holiday season I like to share something a little special for festive meals. This year I’m pairing these potatoes with a pork tenderloin recipe I’ll post soon — it’s an excellent combination.
They’re really that good.
Melting potatoes are one of my favorite techniques. The process is straightforward: slice the potatoes into rounds, roast, flip, add stock, and continue roasting. The result is a crisp, golden exterior with a soft, creamy interior that seems to almost melt — rich and irresistible.
These potatoes are incredibly versatile. They complement steak, chicken, pork, and work beautifully alongside vegetarian mains or as part of an easy weeknight dinner. They take about an hour to make, a little longer than a typical side, but the flavors — especially the rosemary butter — make them worth the extra time.
Make them for holidays or any time you want a comforting, elevated side. They’re simple, impressive, and delicious.
Here’s the recipe.
Rosemary Melting Potatoes
Rosemary Melting Potatoes
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Ingredients
- 3 pounds yukon gold potatoes
- 2 tablespoons olive oil
- kosher salt and pepper
- 6 tablespoons unsalted butter
- 3 tablespoons chopped fresh rosemary
- 3 garlic cloves, minced
- 1 cup chicken stock
Instructions
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Preheat the oven to 450°F (230°C).
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Peel the potatoes. Trim the ends so each potato can sit flat, then cut each into two or three 1-inch-thick disks.
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Arrange the potato rounds on a baking sheet. Toss with olive oil to coat and season generously with kosher salt and pepper.
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Melt the butter with the chopped rosemary and minced garlic in a small saucepan over medium-low heat. Drizzle a little of the butter mixture over the potatoes, reserving the rest for finishing.
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Roast the potatoes for 15 minutes, then gently flip each piece and roast another 15 minutes. Pour the chicken stock onto the baking sheet and continue roasting 15–20 minutes, until the potatoes are golden and most of the liquid has been absorbed.
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Remove from the oven, drizzle with the remaining rosemary garlic butter, and serve warm.
Did you make this recipe?
If you try it, tag your photos with the recipe name or share them on social media. I appreciate you making and enjoying these potatoes.
Meltiest.