Roasted Melting Potatoes

I loved them but really changed them up a lot. I cut potatoes 1/2 inch thick. Added melted garlic butter, Italian seasoning, salt, pepper, garlic powder & onion powder. Tossed the potatoes & cooked. No broth. I thought would make them soggy. Maybe will try next time.

It was a great recipe and loads of fun for the kids! But I think there should be a warning against using the old red seasonings in the fake wall behind my old coal storage room, because the potatoes became sentient and started cursing my family, tasted ok when baked but I would not recommend for inexperienced bakers.

I do something very much like this, but I do it outdoors on my gas grill to save on the mess in the oven. I also add thick slices of onion to the pan. All this adds up to a wonderful treat with that grilled flavor.

I used Yukon Gold because that is all I had. They turned out great but the skin is very thin and I think they would be better if I used russet potatoes.

YUM! I put foil down on the pan, buttered it, making for easy cleanup. Others have said the pan was hard to clean.

Will be making these again even my husband liked them.

I tried this recipe. First of all, when you smear butter in a pan and then put it in a 500° oven, with potatoes coated in butter, the butter burns. If you leave this pan full of butter and potatoes in the 500° for 45 minutes, you have a pan full of burned butter and potatoes. The picture and small video are not how it really looks…

THESE ARE REALLY AWESOME, I JUST LOVED THEM

Cooked them for 10 minute intervals between flipping but did them on the stove in my cast iron frying pan. Sprinkled cheddar cheese last 10 minutes and they were insanely delicious. Crispy not burnt on the outside and moist inside. I would give them more stars if I could.

I bake them open at first then close at end with garlic Italian seasoning oregano and olive oil they was awesome.

I really like how simple this recipe is. I doubted the whole 1-1/4 c of broth, but it worked! I chopped up some carrots and onions and threw the works into the marinade. The potato side became the main attraction. Also, used an airfryer for an exceptionally crispy texture. Thanks Fioa!

These were yum. I deviated from original recipe and used olive oil instead of butter. I’ll prepped the pans with butter though. I used red potatoes since I didn’t have the Yukon Gold and I used chives instead of thyme. Also, had the oven round 445 as others had commented about high heat. These came out fantastic! And I also added pinto beans for protein.

It looked real good but I amped it up a few notches by adding rosemary, real bacon bits, and cheese. Fantastic!

I thought the flavor was good for these, though they weren’t crispy like I expected. I think the recipe would be better if the potatoes were simmered in the broth first and then tossed with the butter and roasted.

If you like burned butter this is for you. Started out looking promising. Should have removed after the second 15 minute time. Not sure what the broth does but I had to open doors and windows because of the burned butter. Salvaged with cheese and sour cream. Should have just made a baked potato.

We;ve been doing these for a good while. Sometimes for variety we use fingerling potatoes cut lengthwise. We do add a bit more garlic. Also, we add cheese after the potatoes are done and turn off the oven and just sprinkle grated cheese over the potatoes after adding about 1/4 to 1/2 cup of warmed chicken broth (this recipe calls for 1 and 1/2 cups which is way too much). We also add along with the grated cheese, real bacon bits. After cooking the bacon, we add the broth to the skillet to deglaze and use the bits to the potatoes when we add the broth. Add some sour cream on top if you are feeling frisky. Good eats. The kiddos like it and rarely are there leftovers. So it’s a win-win.

made the recipe last night as is, the butter smoked like others said becuase the cooking temp is so high. I turned the temp down to 450 F and made these again for lunch and they came out better. For lunch i didn’t have fresh garlic so i used a garlic herb blend season and shook that over the taters on each side. i think that’s better than just garlic. and like another review i added shredded sharp cheddar at lunch just at the end and they turned out eye rolling awesome. Oh, and DON’T ADD THE BROTH!!! Adding the broth makes it steam in the oven and any crispiness you had will go soft. No way in heck the author had crispy taters with the broth.

These potatoes were crunchy on the outside and creamy on the inside. The major flaw with this recipe is that it should call for clarified butter (or Ghee), not just melted butter. Butter has a smoke point of around 300 degree, thus all the complaints about smoking ovens, while clarified butter smokes at around 450 degrees. So, I preheated the oven to 500 degrees and reduced it to 450 (using clarified butter) when I put the potatoes in the oven. This seemed to fix the problem. You do need to cook them about 5 minutes longer on each side (20 minutes total each side). There are many techniques on line in how to make clarified butter. It is worth the extra time.

Totally missed the 1” cut instructions, so they were a little overcooked, but the flavor was so good I will definitely try these again! Little less time, perhaps.

This was simply amazing! Soft on the inside, yet crispy on the outside. I did half of them topped with cheddar cheese and about died. So delicious, I highly recommend.

Fantastic and easy. Cooking time was a little less because they cook at such a high temp! Nice alternative to regular baked potatoes!