Garlic Butter Melting Potatoes Recipe
Garlic Butter Melting Potatoes are tender, flavorful potatoes seared to a golden brown and then slow-braised in a rich garlic butter broth until meltingly soft. This comforting side dish is perfect for any meal, combining the savory aroma of garlic with buttery richness and a hint of fresh parsley for brightness.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Total Time: 60 mins
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Halal
Ingredients
Potatoes
- 4 small to medium russet potatoes (about 2 1/2 pounds total)
Butter and Flavorings
- 6 tablespoons unsalted butter, divided
- 6 large cloves garlic, chopped
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup low-sodium chicken or vegetable broth
- 2 tablespoons fresh chopped parsley, optional
Instructions
- Preheat the oven: Set the oven to 400ºF to prepare for baking the potatoes after searing.
- Prep the potatoes: Peel the potatoes and cut them into approximately 2-inch-thick rounds. Place them in a medium bowl filled halfway with cool water as you slice to prevent browning.
- Sear the potatoes: Heat a 10-inch oven-safe skillet over medium heat on the stovetop for 1 minute. Remove potatoes from water, pat dry with a kitchen towel. Add 2 tablespoons of butter to the skillet and melt it. Arrange the potatoes in a single layer and sear until browned on the bottom, about 5 minutes. Flip with tongs or forks and sear the other side for another 5 minutes.
- Sauté the garlic: Transfer the potatoes to a separate dish temporarily. Lower heat to medium-low. Add the remaining 4 tablespoons of butter along with chopped garlic, salt, and pepper to the skillet. Sauté gently until the garlic is fragrant but not browned, approximately 1 minute.
- Braise the potatoes: Return the potatoes to the skillet in a single layer. Pour the broth over them and baste the potatoes with the cooking liquid, spooning garlic bits on top. Transfer the skillet to the oven and bake for 35 to 40 minutes until the potatoes are tender in the center and the broth has mostly evaporated, basting once halfway through baking.
- Test the potatoes: Check for doneness by piercing the potatoes with a paring knife—it should slide through easily with little resistance. Alternatively, use an instant-read thermometer to confirm an internal temperature of 205 to 210°F.
- Finish and serve: Remove the skillet from the oven and give the potatoes a final baste with the garlic butter. Sprinkle with fresh chopped parsley if desired. Serve immediately while warm and silky.
Notes
- Russet potatoes are ideal for this recipe due to their starchy texture that softens well when braised.
- Patting the potatoes dry before searing ensures a crispy, golden surface.
- Basting the potatoes during baking helps keep them moist and flavorful.
- If you prefer vegetarian, use vegetable broth instead of chicken broth.
- Use an oven-safe skillet or transfer to a baking dish for baking to avoid disrupting the cooking process.
