French-style “melting potatoes” are my favorite brunch potatoes to make – crisp on the outside, and melty and soft on the inside. Made with just 4 basic ingredients.
Ever since discovering the technique known as “melting potatoes”, I have not made any other style of roasted potatoes. Translated from the French pommes de terre fondantes, these 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, with 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, thick potato medallions are browned in a pan, which gives them those irresistibly brown and crispy edges. Then stock is added to the pan and the potatoes transition to the oven, which steams the interiors while flavoring them with the broth. The result: crisp and soft in the same bite.
This modified technique, which I first discovered on EatingWell, cooks the potatoes entirely in the oven so you can forgo getting hot spattering oil all over the stovetop. 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.
Hosting my girlfriends over for brunch is one of my favorite traditions and I first discovered this technique when looking for a new brunch potato recipe. These have been my go-to ever since because they go well with everything and everyone loves them.
How to Make These Brunch Potatoes (Step-by-Step Photos)
Find complete instructions with ingredient amounts in the recipe card below.
Step 1: Preheat the Oven + Prep the Potatoes
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).
Peel the potatoes, cut them into thick medallions, and place in a large bowl. Add oil, salt, pepper, and chopped fresh rosemary. Toss to coat.
Step 2: Roast the Potatoes
Arrange the potatoes in a single layer on a large rimmed baking sheet. Pour any oil left in the bowl on the potatoes. Roast until they’re formed a nice golden crust on the bottom, about 15 minutes.
Then, using a fish spatula or small offset spatula, carefully flip the potatoes. If they feel stuck and are reluctant to flip, return them 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.
Step 3: Steam the Potatoes
Pour the broth into the baking sheet and scatter the garlic cloves around the potatoes. Continue roasting until most of the liquid is absorbed.
Step 4: Serve the Potatoes
Transfer to a serving platter and serve warm.
Serving Suggestions
Building out a full brunch menu? Pair these potatoes with scrambled tofu, eggplant shakshuka or chickpea flour “frittata”, plus a side salad. But of course these roasted potatoes will work with nearly any main course – think vegetarian “meatloaf”, Greek baked beans, or mushroom bourguignon.
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.
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 to the pan and not get sufficiently brown.
“Melting potatoes” lose most of their luster after refrigeration. But if you absolutely must make them ahead of time, microwave them thoroughly right before serving, which will revive some of the potatoes’ tender interior texture. (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 Recipes to Try
- Chickpea Flour “Frittata”
- Vegan Shakshuka with Tofu and Eggplant
- Sun-Dried Tomato Scones
- Vegan Sweet Potato Waffles
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
The Best Brunch Potatoes
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Oven
- 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 Idaho potatoes (about 4 medium)
- 1/4 cup neutral oil, like avocado, refined coconut, or organic canola* (see note below)
- 2 small sprigs rosemary, stemmed and chopped*
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup vegetable broth or any other broth of your choice
- 8 garlic cloves, peeled and halved
Instructions
- Preheat the oven to 500ºF. (Note: most ovens need at least 15 minutes to fully preheat.)
- Peel the potatoes and cut them into 1/2-inch-thick medallions.
- Place in a large bowl and add the 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 18 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.
- Pour the broth in the baking sheet and scatter the garlic cloves around. Continue roasting until most of the liquid has evaporated, 10 to 12 minutes.
- Transfer the potatoes to a serving platter and scatter the garlic cloves on top (they’re delicious!). Serve warm.
Notes
- 1/4 cup of 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.
- You may substitute the rosemary with thyme, or skip herbs altogether.
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
Sandra B. says
Hello! The potatoes look fabulous, and would compliment my bridal brunch menu perfectly. Can these be made ahead of time and re-heated? I’m looking for ease of entertaining as I do not want to be stuck in the kitchen during the party.
Alexandra Shytsman says
Hi Sandra! Congrats on your bridal brunch! I hear ya on not wanting to be stuck in the kitchen. Are you able to cook them the morning of? They can be kept at room temp for a couple of hours, or kept warm in a 200ºF oven or on a buffet warmer.
These potatoes do lose most of their luster after refrigeration. But if you absolutely must make them ahead of time, microwave them thoroughly right before serving, which will revive some of the potatoes’ tender interior texture.
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.