Rosemary Melting Potatoes.
These rosemary melting potatoes make the perfect side dish! Golden, crisp outsides with creamy, melty insides, they are drizzled with rosemary garlic butter. Absolutely delicious!
I live for side dishes.
These rosemary melting potatoes are roasted until crispy on the outside and creamy on the inside, drizzled with rosemary garlic butter and served with just about anything. They are versatile, delicious and easy to make.
Plus, they are super cute! Very cute, melty, creamy potato disks.
Who wouldn’t love them?!
Every holiday season I like to share a meal that is a little fancy, something special for your festivities. This year, I’m sharing a new pork tenderloin recipe with these rosemary melting potatoes.
And it is so darn good!
I’ve shared a holiday pork tenderloin before, and it’s wonderful. Our usual go to is the best beef tenderloin ever and I’ve also made an espresso crusted version of it served with truffle risotto.
Then, there is this cider pork roast with rosemary smashed potatoes. I also love this crabmeat stuffed salmon recipe, lobster mac and cheese and my brown butter scallops with champagne risotto.
There are so many delicious options for a good festive meal!
I’ve been fascinated with melting potatoes for years. They are incredible – practically melting in your mouth – hence the name. And they are pretty darn easy too! You slice the potatoes into rounds, bake them, flip them, then add stock to the pan.
The end result is a golden, crisp outside with a creamy, truffle-like inside that truly almost melts in your mouth. They are SO GOOD.
I love just how versatile these potatoes are. When I say they can be served with just about anything, they really can. Sure, they are a wonderful accompaniment to steak or chicken, or the pork tenderloin that I’m going to tell you about later this week.
But they are also an amazing size to vegetarian main dishes or even an easy weeknight meal!
They take around an hour to make, which is more than a traditional side dish. But they’re rather simple and you just can’t beat the rosemary butter.
And now you have the perfect holiday side!
Rosemary Melting Potatoes
Rosemary Melting Potatoes
- Preheat the oven to 450 degrees F.
- Peel the potatoes. Slice the ends off so the potato can stand flat. Then slice the potatoes into either two or three disks that are one inch thick. Repeat with remaining potatoes.
- Place the potatoes on a baking sheet and toss well with the olive oil so they are all coated. Season the potatoes all over with salt and pepper.
- Place the butter, rosemary and garlic in a saucepan over medium-low heat until melted. Drizzle a bit of the butter on the potatoes but save the rest of it for after roasting.
- Roast the potatoes for 15 minutes. Gently flip them all over and roast for another 15 minutes. Add the chicken stock to the baking sheet. Roast for another 15 to 20 minutes, or until the potatoes are golden and the liquid is mostly absorbed.
- Remove the potatoes and drizzle with the remaining rosemary butter. Serve!