• Aaisha Fakih


I just discovered the "Melting Potatoes" to this day and i think i'd be serving it with almost EVERYTHING!You can bake them,fry them,steam them,mash them or even hasselback them.This is just the perfect-potato-recipe you can never get bored off.

I spotted these melting potatoes on PINTEREST,and learned it the very same day as it wasn't rocket science.Toss thick slices of potatoes in a dish,drizzled with melted butter,salt,pepper and herb of ur choice.Roast in the very hot oven,add stock at the end of the baking time and serve with the reduced stock over top.These potatoes lived up to their promise.It was melt-in-the-mouth.Here's how to make melting potatoes at home:

Heat your oven to 180°C with the rack in upper-middle position. The hot oven gives the potatoes their deep golden color and crispy exterior, so don’t cheat this part.Peel the potatoes and slice them in to 1-cm or more thicker.

Toss the rounds with 2 tablespoons unsalted melted butter, 2 teaspoons fresh parsley leaves (chopped fresh rosemary is also fine), 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper. Transfer to a 13-by-9 inch metal baking dish and arrange in a single layer. Don’t use a glass pan, which can burst under such high heat.

Bake for 15 minutes, flip the potatoes, then bake 15 minutes more. Remove the dish from the oven and add 1 cup chicken or vegetable stock and 3 to 4 smashed garlic cloves. Return to the oven until most of the stock is absorbed, about 15 minutes more. Transfer to a serving platter and pour the remaining liquid in the pan overtop. Serve warm to very lucky friends.








  • 2 potatoes (thickly sliced)

  • 2 tablespoon of freshly chopped herb of your choice (Thyme,Rosemary, Parsley)

  • Pinch of salt

  • 1/2 teaspoon of black pepper powder

  • 2 tablespoon of melted butter

  • 1/2 cup of vegetable/chicken stock

  • 2-3 cloves of crushed garlic


  1. Preheat the oven to 180°C.

  2. Slice the potatoes thickly and line them in a single layer in a nonstick pan/tray.

  3. Sprinkle salt,black pepper,chopped herb and melted butter.Place it in the oven for 15 minutes.

  4. Flip the potatoes and pour over the stock and the crushed garlic.Put it back in the oven for another 15 minutes.

  5. Let the stock reduce.

  6. Transfer to a serving dish and drizzle the remaining stock over the potatoes and SERVE HOT.


  • Remember we don't want crispy potatoes here.We want nice,soft, decadent slabs of potatoes and that's exactly what the recipe delivers.

  • Don't omit the butter for ANYTHING else,Its the Hero here. It's very buttery-like-melt-in-the-mouth.

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