The name for these spuds hints at their creamy interior. Roasting these melting potatoes at high heat ensures they get crunchy on the outside. Then, adding a little broth at the end allows the potatoes to absorb the liquid, making the insides extra moist.

Adam Dolge
Source: EatingWell Magazine, April 2020


Read the full recipe after the video.

Recipe Summary

25 mins
1 hr 10 mins


Ingredient Checklist


Instructions Checklist
  • Position rack in upper third of oven; preheat to 500 degrees 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.

  • 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.

Nutrition Facts

206 calories; protein 3.3g; carbohydrates 28.1g; dietary fiber 2.4g; sugars 0.4g; fat 8.5g; saturated fat 3g; cholesterol 10.2mg; vitamin a iu 140IU; vitamin c 1.3mg; folate 0.6mcg; calcium 11.7mg; iron 0.2mg; magnesium 1.4mg; potassium 841.9mg; sodium 315.1mg.

Reviews (4)

Read More Reviews
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Made for the first time but didn't add the chicken broth. Delish but will try adding the broth next time I make. Read More
Rating: 5 stars
These potatoes are so good! Will be making a lot. Read More
Rating: 5 stars
This is one of our favorite potato recipes! Read More
Rating: 5 stars
I will definitely be making these again. They were so creamy and tender and the flavor from the garlic was unbelievable. I didn't have the herbs so I just left them out. Read More