These Melt In your Mouth Potatoes are crispy on the outside and creamy on the inside. The perfect anytime side dish the entire family will love!
Crispy on the outside and creamy on the inside these Melt In Your Mouth Potatoes are one of my all time favorite potato recipes. I do not say that lightly as I am a huge potato fan. I will really take them any way they come. Let’s be real who wouldn’t, potatoes are delectable!
I have been making this recipe for years and I can tell you it is not only husband, toddler but picky eater approved. Now that is a recipe win if you ask me.
The best part, this tasty vegan potato recipe is made with just 7 simple pantry staples you likely have on hand.
Ingredient Notes:
- Potatoes – Yukon Gold potatoes are the key to this recipe. They are such a creamy potato that they create the magic. Make sure to use this specific type of potato if you can.
- Vegan Butter – I generally use Country Crock’s Plant Based Butter it works for everything even baking and is tasty. It’s also more affordable than most other vegan butter brands.
- Vegetable Broth – Any brand will do, I usually try to find a low sodium option.
- Spices – Don’t skip them! If you don’t have fresh thyme you could substitute dried. Rosemary would also be tasty.
- Garlic – Mince it up fine or use a garlic press.
How To Make:
Preheat your oven to 450°F.
Slice your potatoes into thick slices, I generally get about 4-5 slices depending on the size of my potatoes.
Now add the melted butter and thyme to a medium sized bowl and stir to incorporate together.
Next add the potatoes to the bowl and coat them in the butter mixture. Season generously with salt and pepper and mix again. Make sure they are coated on all sides with the butter mixture.
Arrange the potatoes on a sheet pan in a single layer and place into the oven. Roast for 15-20 minutes until golden brown on the side facing down.
While your potatoes are roasting mince your garlic and add it to your vegetable broth.
Once the potatoes are golden brown on one side take them out and flip them over. Put them back into the oven and roast for another 15 minutes.
Take them back out of the oven and flip them one more time. Pour your vegetable broth and garlic mixture onto the potatoes.
Turn your oven down to 400°F and place them back into the oven for 15 more minutes. During this time the potatoes will soak up the broth and become melt in your mouth good.
Serve with all your dinner favorites.
Enjoy!
Tips For Success:
- Slice potatoes evenly. You will want to cut thick even slices out of each potato to ensure they roast evenly. I tend to try to pick large and somewhat evenly sized potatoes while at the store. They by no means need to be perfect just as closely sized as you can make happen.
- Don’t add your garlic too early. The garlic will burn in the oven if you add it at the beginning of the roasting process. Make sure to add it when you add the vegetable broth as the recipe instructions state.
- Yukon Gold are best. Yukon Gold potatoes are one of the secrets to this recipe and work best. I think any other potato would work however, they wont have the same creamy mashed potato like texture on the inside.
As with most potatoes these are best served fresh. You can however store them in an airtight container in the refrigerator for up to 3-4 days.
Recipes To Go With Your Potatoes:
If you try this recipe make sure to let me know! Leave a comment, rate it and if you take a photo use #feeninforgreens on instagram. I love seeing photos of your recreations!
Melt In your Mouth Potatoes
Ingredients
- 5-6 large Yukon Gold potatoes
- 1 ¼ cup vegetable broth
- 2 cloves garlic minced
- 4 tbsp. vegan butter melted
- 1 tsp. fresh thyme
- sea salt & ground black pepper
Instructions
- Preheat your oven to 450°F.
- Slice your potatoes into thick slices, I generally get about 4-5 slices depending on the size of my potatoes.
- Now add the melted butter and thyme to a medium sized bowl and stir to incorporate together.
- Next add the potatoes to the bowl and coat them in the butter mixture. Season generously with salt and pepper and mix again. Make sure they are coated on all sides with the butter mixture.
- Arrange the potatoes on a sheet pan in a single layer and place into the oven. Roast for 15-20 minutes until golden brown on the side facing down.
- While your potatoes are roasting mince your garlic and add it to your vegetable broth.
- Once the potatoes are golden brown on one side take them out and flip them over. Put them back into the oven and roast for another 15 minutes.
- Take them back out of the oven and flip them one more time. Pour your vegetable broth and garlic mixture onto the potatoes.
- Turn your oven down to 400°F and place them back into the oven for 15 more minutes. During this time the potatoes will soak up the broth and become melt in your mouth good.
- Enjoy!
Notes
- Make sure you lower the temperature of the oven to 400 degrees once you add the broth. If you don’t do so you can expect a bit of smoke in your kitchen. I have done this on occasion. The potatoes will still turn out delicious but you may set your fire alarm off!
- Using Yukon Gold Potatoes is part of the magic for this recipe. I haven’t tried this recipe with other potato varieties. Although I am sure they would still be tasty, I highly recommend sticking with the Yukon Gold.