Nutrition Notes

Are Potatoes Good for You?

Despite getting a bad rap for their carb content, potatoes do have nutritional benefits. They have more potassium than a banana and are rich in vitamin C. They're also made of what's called resistant starch, a kind of starch your body can't digest, so you stay full longer. Resistant starch is also good for improving gut health.

What Health Benefits Does Garlic Have?

Regularly eating garlic has been shown to help lower cholesterol and blood pressure. It also has immune-boosting qualities.

Tips from the Test Kitchen

What Type of Potatoes Should I Use?

The sturdy texture of Yukon Golds works best for this recipe. Considered a waxy potato, Yukon Golds stand up well to roasting, steaming and everything in between. A starchy potato such as a russet is more delicate and would fall apart during cooking. If you want to experiment with another type of potato, opt for a waxy variety such as red potatoes or fingerling potatoes. Whichever potatoes you choose, be sure to cut them into thick, 1-inch slices. Thicker slices will get that signature creamy center without burning. Potatoes cut into a variety of thicknesses will not cook at the same rate, so take care to make sure they are uniform.

Overhead view of various potato types arranged on a cutting board and countertop for Melting Potatoes recipe — Photographer: Brie Goldman, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel Greco

What Type of Baking Dish Should I Use?

In order to brown up nicely, the potatoes need to be spread out in a single layer in the baking pan. Too close together and they'll steam instead of roast. A 9-by-13-inch baking pan should be big enough. If not, a roasting pan will work too. Make sure the pan is metal and not glass. Glass doesn't brown food as efficiently as a metal pan will, and since the roasting is done at very high heat (500°F), a glass pan could shatter.

Overhead view of potato slices ready for baking in a baking pan for Melting Potatoes recipe — Photographer: Brie Goldman, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel Greco

Recipe Variations to Try

Once you've mastered this method, you can start to get creative. Try a different waxy potato (think red potatoes or fingerlings) or swap out the rosemary and thyme for different herbs like sage or marjoram. You can use any broth you wish. You can try beef broth or add a splash of white wine to the mix. A little lemon juice can add bright flavors, as can zest, which you can add along with the garlic.

What to Serve with Melting Potatoes

These crispy and creamy potatoes are the perfect side dish. Serve them with main dishes like roast chicken, seared steak, pork chops or seared salmon. Make it a vegetarian meal with Arugula & Fennel Salad with Lemon Vinaigrette, Baked Kale Salad with Crispy Quinoa, Grilled Cabbage Chopped Salad with Herbed Buttermilk Dressing or Eat-the-Rainbow Chopped Salad with Basil & Mozzarella.

Frequently Asked Questions

What Are Melting Potatoes?

True to their name, melting potatoes have a creamy texture that melts in your mouth while, on the outside, they have a crispy, flavorful crust. The juxtaposition of these two textures is the result of using both dry- and moist-heat cooking methods. The potatoes are roasted in a hot oven for 30 minutes (dry heat), then broth is added and they are returned to the oven to finish cooking (moist heat). The dry heat gives them a crispy outer crust, while the moist heat steams and infuses them with flavor (and moisture), making them extra creamy in the center.

Additional reporting by Hilary Meyer, Jan Valdez and Carrie Myers

Ingredients

2 pounds Yukon Gold potatoes, peeled and cut into 1-inch slices
2 tablespoons butter, melted
2 tablespoons extra-virgin olive oil
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary
¾ teaspoon salt
½ teaspoon ground pepper
1 cup low-sodium vegetable broth or chicken broth
5 cloves garlic, peeled and smashed

Directions

Position rack in upper third of oven; preheat to 500°F.
Toss potatoes, butter, oil, thyme, rosemary, salt and pepper in a large bowl. Arrange in a single layer in a 9-by-13-inch metal baking pan. (Do not use a glass dish, which could shatter.) Roast, flipping once, until browned, about 30 minutes.

Photography: Caitlin bensel, Food Styling: Emily Nabors Hall
Carefully add broth and garlic to the pan. Continue roasting until most of the broth is absorbed and the potatoes are very tender, about 15 minutes more. Serve hot.

Photographer: Brie Goldman, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel Greco

Equipment

9-by-13-inch metal baking pan

Originally appeared: EatingWell Magazine, April 2020

Nutrition Facts (per serving)

206	Calories
9g	Fat
28g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 6
Serving Size 3/4 cup
Calories 206
% Daily Value *
Total Carbohydrate 28g	10%
Dietary Fiber 2g	9%
Total Sugars 0g
Protein 3g	7%
Total Fat 9g	11%
Saturated Fat 3g	15%
Cholesterol 10mg	3%
Vitamin A 140IU	3%
Vitamin C 1mg	1%
Folate 1mcg	0%
Sodium 315mg	14%
Calcium 12mg	1%
Iron 0mg	1%
Magnesium 1mg	0%
Potassium 842mg	18%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.