Melting Potatoes

Melted potatoes with garlic and thyme
This delicious recipe is light on ingredients but heavy on flavor and texture! The key is a good hot skillet for searing. We recommend cast iron.
Recipe Booklet Cover

Like this recipe? Want more?
Check out our recipe book.

  • Cook Time: 40 minutes
  • Servings: 8


  • 3 large (or 4 medium) Michigan potatoes
  • 10 tbs unsalted vegan butter, divided (regular unsalted butter can be used for a non-vegan dish)
  • 2 Tbs vegetable oil
  • 1 cup vegetable stock
  • 2 cloves garlic, crushed
  • 4 sprigs fresh thyme
  • Kosher salt
  • Black pepper


  1. Preheat oven to 500°F with rack in upper-middle position.
  2. Peel Michigan potatoes and slice into 1-inch thick rounds. (Peeling potatoes is optional.)
  3. Pat potatoes dry with paper towel.
  4. Add vegetable oil and 4 Tbs of butter to a hot skillet*. Sprinkle potatoes with a pinch of kosher salt and coarse black pepper.

    * - A cast iron skillet offers the best results. Just know that you're cooking with high heat, so make sure to use a pan that can handle it.
  5. Place potatoes in skillet and seal for about 4 minutes, or until they a nice golden brown. Turn potatoes and remove from heat.
  6. Cut remaining tbs of butter into cubes and set aside.
  7. Pour vegetable stock into pan. Add fresh thyme and crushed garlic. Top potatoes with butter cubes.
  8. Place skillet in preheated oven and bake for about 30 minutes, or until potatoes are fork tender. Spoon sauce over potatoes.

You Might Also Like

Creamy Scalloped Potatoes with Rosemary

Rich and creamy layers of Michigan potatoes are baked in a herb and garlic-infused cream. It's a decadent and classic side that's perfect for your next holiday meal.

Crispy Ranch Smashed Potatoes

Smashed potatoes are always a hit, and adding a little ranch flavoring to them really kicks them up a notch!

Creamy Pesto Potato Noodles

Enjoy this spin on a traditional pasta dish in under 30 minutes!

You Might Also Like

Summer Potato, Fennel, and Smoked Salmon Chowder

A light zesty summer broth made with yellow potatoes and crisp fennel flavored with lemon zest and dill garnished with juicy pieces of smoked salmon.

Roasted Rosemary Potatoes with Goat Cheese and Marinated Tomatoes

This recipe features layers of Italian cuisine flavors, including basil, rosemary, and red wine vinegar. It's fresh and vibrant!

Lemon and Sage Potatoes

Fondant potatoes served with a zesty sage butter sauce.