Delectable Spicy Melting Potatoes

These hearty Hot Melt Potatoes turn ordinary spuds into an amazing side with crunchy exteriors and soft, fluffy centers. When you bite in, you'll love how the spicy-sweet coating works with the different textures, making them impossible to resist at any dinner.

I stumbled on this method during a crazy holiday cooking session when I needed something impressive but simple. Now these potatoes are what I make whenever I want to wow dinner guests without spending forever in the kitchen.

Ingredients

• Yukon Gold Potatoes: they've got the perfect buttery taste and just the right starch level to get that melty middle
• Salted butter: makes the tasty glaze that covers each potato piece
• Chicken broth: creates the steam needed for that super tender inside
• Honey: brings a touch of sweetness that balances the heat and turns golden while cooking
• Cayenne pepper: gives that kick of heat that gets stronger with each bite
• Olive oil: helps get that nice brown crust before they go in the oven
• Garlic: adds amazing flavor to the broth that soaks into the potatoes

Step-by-Step Instructions

Get your potatoes ready:

Cut the ends off your Yukon Golds and slice them into thick rounds about 3/4-inch to 1-inch thick. They need to be the same size so they'll cook evenly and look great.

Get that first crust:

Make sure your cast iron pan is really hot, then add oil and half the butter that's already melted. Put potato slices in one layer, add salt and pepper, and let them cook for 5 minutes without moving them so they get nice and brown.

Turn and add flavor:

Take the pan off the heat, carefully flip each potato slice, then mix the honey, cayenne pepper and the rest of the butter. Pour this spicy-sweet mix over all the potatoes so each piece gets coated.

First oven phase:

Put the pan in your 475°F oven for 15 minutes. The high heat will make the outside even crispier while the inside starts to soften.

Add liquid:

Take the pan out, flip the potatoes again, and pour in chicken broth until it comes about 3/4 up the sides of the potatoes. Toss in the smashed garlic cloves to add flavor to the liquid.

Second oven phase:

Put it back in the oven for another 15 minutes. Now the potatoes will soak up the garlicky broth while the tops keep getting crispy, creating that special melting texture.

Serve them up:

Before you serve, spoon the thickened cooking liquid over the potatoes to give them even more flavor. Add extra salt and pepper if you want.

Save Pin

Everyone in my house fights over who gets the last few potatoes whenever I cook this dish. My daughter once said she'd give up her dessert for an extra helping, which coming from a 9-year-old is the biggest compliment ever.

Getting The Heat Just Right

What's great about these potatoes is you can adjust how spicy they are. If you want them mild enough for everyone, just use 1/2 teaspoon of cayenne. If you love heat, double that or throw in some red pepper flakes for extra kick. I think 3/4 teaspoon of cayenne works best for most people, giving you noticeable spice without hiding the potato flavor.

Make-Ahead Options

You can make these potatoes ahead of time and they still taste great. Cook them fully up to two days before you need them, then keep them in the fridge in a sealed container. When you want to eat them, warm them in a 350°F oven for about 15 minutes until they're hot all the way through. They won't be quite as crispy as fresh ones, but they're still really good. Add a little broth when reheating to keep them from drying out.

Serving Suggestions

These hot melt potatoes can turn any basic meat into something special. They work great with store-bought rotisserie chicken for an easy weeknight meal, or next to a big holiday roast for something people will talk about. The spicy kick makes them really good with grilled steak or simple pork tenderloin. If you don't eat meat, try them with roasted veggies and tahini sauce for a complete meal with flavors that go well together.

Save Pin

The Magic Behind The Texture

These potatoes turn out so well because of three main things. First, cooking them on the stove creates a tasty crust. Second, the hot oven makes the outside crispy. Last, adding broth steams the potatoes from below while keeping the top crunchy. When you do all three, you get that amazing melting texture that makes everyone want seconds.

Common Recipe Questions

→ What type of potatoes work best?

You'll want to grab Yukon Gold potatoes for this dish since they've got that buttery texture and won't fall apart while cooking.

→ Can I substitute chicken broth?

Sure thing, beef broth works great, or try vegetable broth if you want. Even plain water with a bit of salt will do the trick for folks avoiding meat.

→ How spicy are these potatoes?

It's totally up to you and how much cayenne you throw in. Add just a pinch for mild heat or go heavy-handed for a real tongue-tingler.

→ What pan is best for cooking?

Go with a cast iron pan if you can. They heat up so evenly that your potatoes will get that amazing golden crust all around.

→ Can I make this dish ahead of time?

They're way better fresh, but you can warm them back up in the oven if needed. That'll help bring back some of the crunch before you serve them.