Melt in your mouth roasted potatoes delicious side dish recipe


I can't remember how I came to this recipe, but as soon as I saw it, I instantly saved it. Apparently the melting potatoes they succeed on Pinterest and other networks, and I am not surprised. They are roasted potatoes so sweet that they melt in your mouth, but they retain a slightly crunchy exterior that makes them irresistible.

It is not a garnish for every day but from time to time you have to give yourself a little tribute. I recommend preparing them on a holiday, for example accompanying a roast chicken or sea bass in salt, and with other lighter garnishes. We can take advantage of the fact that we turn on the oven to roast seasonal vegetables apart and we will have a luxury home menu.


For 4 people
  • Potato (about 3 medium units) 650 g
  • Unsalted butter 50 g
  • Provencal herbs (rosemary, thyme, marjoram, sage, oregano ...) 8 g
  • Extra virgin olive oil 15 ml
  • Salt 5 g
  • Garlic clove 3
  • Chicken soup 200 ml
  • White wine 50 ml
  • Ground black pepper

How to make honeyed roast potatoes

Difficulty: Easy
  • Total time 45 m
  • Elaboration 5m
  • Cooking 40 m

Preheat the oven to 250ºC and prepare a dish or tray large enough to hold all the potatoes in a single layer. Melt the butter in the microwave or over a low heat. Butter could be substituted for the same amount of olive oil, although the combination of both fats is very special.

Wash and peel the potatoes. Cut into slices about 2 cm thick and place in the source. Season with salt and pepper and add Provençal herbs to taste. I have a special coarse salt mixed with rosemary, which goes very well for these preparations, but you can use a mixture of herbs that you like, or just rosemary.

Pour the butter and the olive oil on top, and stir so that the potatoes are well spread with all the mixture. Bake for 15 minutes, remove and turn each potato. Bake again for another 10-15 minutes.

Crush the garlic cloves and mix with the potatoes. Add the wine and the broth - you can use only broth, or vegetable broth - and lower the temperature to 220ºC. Continue baking until the liquid has almost completely evaporated. Serve immediately with the juices left on the tray.

With what to accompany the sweet potatoes

As I said at the beginning, these melt-in-your-mouth potatoes are a great garnish for meat and fish, but they also go very well with vegetable dishes. Take advantage of the oven to roast seasonal products, you will already know that vegetables gain a lot when they are roasted.

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