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Buttery herbed melting potatoes in a blue patterned serving bowl, with a bowl of carrots and broccoli and tray of pork chops in the background.

Buttery Herbed Melting Potatoes

By: Deborah
Buttery herbed melting potatoes with golden edges and soft fluffy centres. An easy potato side dish packed with garlic, herbs and rich flavour.
PREP: 10 minutes
COOK: 45 minutes
TOTAL: 55 minutes
Servings: 4 people
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Equipment

Ingredients

  • 1 kg (2.2 lb) potatoes (I use Maris Piper or King Edward) each about 12cm long (see Notes)
  • 0.75 tsp salt plus extra to serve
  • 0.25 tsp freshly ground black pepper
  • 2 tbsp olive oil
  • 90 g (3.2 oz) butter cut up and separated into 30g and 60g
  • 3 sprigs fresh thyme plus extra to serve (optional)
  • 3 sprigs fresh rosemary plus extra to serve (optional)
  • 2 cloves garlic thinly sliced
  • 236 ml (1 cup) chicken or vegetable stock

Instructions

  • Preheat the oven to 240C/fan 220C/gas 7. Cut a thin slice off each end of the potatoes, to make each end flat. Then cut each potato crosswise into 4 x 3cm slices.   Place the potato slices in a medium bowl, cover with cold water and let them stand for 5 minutes.   Meanwhile, heat a 25cm cast iron skillet or heavy ovenproof dish over a medium heat for 5 minutes.   Drain the potatoes and pat them dry well with kitchen roll.   Sprinkle the potatoes with the salt and freshly ground black pepper.
  • Add the oil and 30g of the butter to the preheated skillet or casserole. Swirl the pan to coat the bottom.   Add the potato slices in a single layer and cook for 7 to 10 minutes until the bottoms are golden brown.  Turn the potatoes and cook for another 7 to 10 minutes, until the bottoms are golden brown.
  • Add the remaining 60g of butter around the potatoes. Then add the thyme and/or rosemary (if using) and garlic.   Carefully pour 118ml of the stock over the potatoes.
  • Place the pan in the oven and roast, uncovered, for 15 minutes. Remove the pan from the oven.   Carefully tilt the pan and spoon the roasting liquid over the potatoes.   Turn the potatoes and add the remaining stock.
  • Return the pan to the oven and roast, uncovered, for 10 minutes until the potatoes are very tender when pierced with a knife.
  • Transfer the potatoes to a serving dish. Discard the herb sprigs and spoon the roasting liquid over the potatoes.   Sprinkle with additional salt and fresh thyme and/or rosemary (if you like).

Notes

  • Try to use potatoes that are as evenly straight as possible so that the slices are similar in size.
  • Optional variations:
    • Parmesan Melting Potatoes - sprinkle the cooked potatoes with freshly grated parmesan.
    • Spicy Herb Potatoes - add some chilli flakes or cayenne pepper when adding the salt and pepper at step 1.
    • Duck Fat Melting Potatoes - use duck fat instead of oil and butter.
  • This buttery herbed melting potatoes recipe can easily be adapted if you’re cooking for less or more people.

 

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Nutrition

Calories: 442kcal | Carbohydrates: 47g | Protein: 7g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 682mg | Potassium: 1138mg | Fiber: 6g | Sugar: 3g | Vitamin A: 627IU | Vitamin C: 51mg | Calcium: 46mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS buttery potatoes recipe, comfort food recipes UK, easy potato recipes, fondant potatoes, garlic butter potatoes, herbed roast potatoes, melting potatoes, potato side dishes UK, roast dinner sides
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