French-style “melting potatoes” are the greatest brunch potatoes you can make – crispy on the outside and fluffy on the inside. Made with just 4 easy ingredients.

I’ll cut to the chase: I am never making any other style of roasted potatoes again. These “melting potatoes” (translated from the French pommes de terre fondantes) are simply the greatest – the exact texture and flavor every roasted potato dreams of being.
Melting potatoes – presumably because they melt in your mouth – are deeply golden on the outside, and have crisp edges and the fluffiest interiors. Flavored with garlic and rosemary, they can complement nearly any meal, be it Thanksgiving, Easter, or just a regular weeknight dinner.
What Are “Melting Potatoes”
Translated from the French pommes de terre fondantes, melting potatoes are traditionally cooked in two steps. First, they’re browned in a pan, which gives them those irresistibly brown and crispy edges. Then stock is added to the pan and the potatoes go into the oven, which steams the interiors while flavoring them with the broth. The result: crispy plus soft, all in one bite. This modified version – that I first discovered on EatingWell – cooks the potatoes entirely in the oven. It’s genius!
Why Are These The Best Brunch Potatoes
If you ask me, no brunch is complete without potatoes. Whether we’re talking home fries, regular fries, or tater tots, these starchy wonders are foundational to the whole operation. These particular brunch potatoes go well with eggs, scrambled tofu, frittata, and shakshuka, and are even great at room temp.
How to Make These Brunch Potatoes
Find complete instructions with ingredient amounts in the recipe card below.
Step 1: Preheat the Oven
This technique relies on a 500ºF oven. This may seem abnormally high but it’s key for crisping the potatoes while keeping their interiors soft. Be sure to give your oven at least 15 minutes to fully heat up. (I’ve tried this technique at 450ºF and it did not work as well).
Step 2: Prep the Potatoes
Peel the potatoes and place in a large bowl. Add oil, salt, pepper, and chopped fresh rosemary (or thyme). Toss to coat.
Step 3: Begin Roasting the Potatoes
Transfer to a rimmed baking sheet and arrange in a single layer; pour any oil left in the bowl on the potatoes. Roast for 15 to 20 minutes.
Step 4: Flip the Potatoes
When the bottoms are sufficiently browned, flip the potatoes. (A fish spatula or small offset spatula is the best tool for this job.) If they feel stuck and are reluctant to flip, return to the oven and try again in a few minutes; they will release when they’re ready. Then continue roasting to brown the other side for about 10 more minutes.
Step 5: Steam the Potatoes
Carefully pour broth into the baking sheet and scatter garlic cloves around the potatoes. Continue roasting until all the liquid is absorbed.
Frequently Asked Questions
Any potatoes will work with this technique. Yukon Gold or white/butter potatoes will have the silkiest texture, while russet potatoes will turn out fluffier. If you have new/young potatoes, there’s no need to peel them.
I know 1/4 cup of oil seems like a lot, but don’t worry – most of it stays behind in the baking sheet. Don’t skimp on the oil – otherwise your potatoes may stick and not get sufficiently brown.
These roasted brunch potatoes lose all their luster after refrigeration. But, you can make them a few hours ahead and keep them warm in a low temperature oven before serving. (If you want to get a head start on cooking, peel and slice the potatoes, and keep them in a bowl of water in the fridge for up to 12 hours. When ready to cook, drain, pat dry, and proceed with the recipe.)
More Brunch Favorites…
- Chickpea Flour “Frittata”
- Vegan Sweet Potato Hash
- Fluffy Blueberry-Lemon Muffins
- Vegan Shakshuka with Tofu and Eggplant
Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.
The Full Recipe
PrintThe Best Brunch Potatoes
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: French
- Diet: Vegan
Description
French-style “melting potatoes” are the greatest brunch potatoes you can make – crispy on the outside and fluffy on the inside.
Ingredients
- 2 pounds potatoes (about 4 medium), peeled and cut into 3/4-inch slices
- 1/4 cup neutral oil, like avocado, refined coconut, or organic canola* (see note below)
- 2 small sprigs rosemary, stemmed and chopped (you can sub with thyme)
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground pepper
- 1 cup vegetable broth
- 8 garlic cloves, peeled and halved
Instructions
- Heat the oven to 500ºF. (Most ovens need at least 15 minutes to fully preheat.)
- In a large bowl, combine the potatoes, oil, rosemary, salt, and pepper. Toss to coat.
- Arrange on a standard rimmed baking sheet in a single layer; drizzle any oil left in the bowl on the potatoes.
- Roast until the bottoms are deeply golden, 15 to 20 minutes, then flip (with a fish spatula or small offset spatula), and roast to brown the other side, about another 10 minutes. If the potatoes feel stuck and are reluctant to flip, return them to the oven for another few minutes before trying again; they will release when they’re ready.
- Carefully pour the broth on the baking sheet and scatter the garlic cloves around. Continue roasting until all the liquid has evaporated, 10 to 15 minutes.
- Transfer the potatoes to a serving platter and scatter the garlic cloves on top (they’re delicious!). Serve warm.
Notes
1/4 cup oil seems like a lot, but don’t worry – most of it will stay behind in the baking sheet. Don’t skimp on the oil – otherwise your potatoes may stick and not get sufficiently brown.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 215
- Fat: 7.2 g
- Carbohydrates: 35 g
- Fiber: 5.4 g
- Protein: 3.8 g
Marsha says
When doubling or tripling the recipe, will you truly need to double or triple the oil and broth? It sounds delicious and I don’t want to ruin it. I’ll be making it for the first time for a brunch.
Alexandra Shytsman says
Hi Marsha! If doubling or tripling the recipe, I would suggest baking the potatoes on separate baking sheets – since the potatoes do need to be in a single layer. In this case: yes, you’d need to double/triple the oil and broth. Let me know if that clears it up 🙂
Ceege says
Is the garlic/broth mixture baked after the potatoes are taken off the sheet pan? If so, then I assume you pour that mixture over the potatoes when the garlic is soft? If not, what do I do with the cooked garlic? Directions are not clear. Would like to make these for Easter brunch
Alexandra Shytsman says
Hi Ceege! Thanks for the feedback. The broth is absorbed by the potatoes as well as evaporated during roasting, so there will be none left over in the pan when the potatoes are done. Scatter the cooked garlic cloves over the potatoes when serving. Some people (like me!) love eating them with the potatoes. Let me know if that’s more clear now 🙂
Tami says
These were amazing! wish we had made double the amount.