Melting Potatoes

Melting Potatoes- Thick potato slices that are crispy and brown on the outside and creamy, soft in the middle. They’re so good, you’ll want to make these Melting Potatoes at least twice a week. It’s a fool proof recipe that will turn out perfectly every time and please even the pickiest of eaters.

They remind me of potatoes my maternal grandmother made. She wasn’t much of a cook, but there was one thing she could cook really well- Leg of Lamb with Roasted Potatoes. She would cook the potatoes in the pan with the lamb and they would absorb all of the lamb juices and get crispy on the outside. Both my mother and I tried in vain to replicate them.

Melting Potatoes Recipe

The flavor of these potatoes, a recipe from Cook’s Country, is almost spot on even though there is no lamb involved. You do add some chicken broth to the pan towards the end of cooking. The chicken broth gives the potatoes a very different (and delicious) flavor from any other potatoes I have cooked before. Next time I make them, I might try using beef broth instead.

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How To Make Melting Potatoes

(More detailed instructions in recipe card below.)

1. Place oven rack in upper middle of oven and heat oven to 500 degrees.
2. Combine butter, thyme, salt and pepper in a bowl.
   
3. Cut potatoes into disks.
   
4. Toss potatoes in butter mixture and then arrange on a baking sheet. Roast for 15 minutes.
   
5. Flip potatoes over and then roast another 15 minutes.
   
6. Flip potatoes 1 more time. Add chicken broth and garlic and then roast another 15 minutes.
   
7. Baste and serve.

Make This Recipe Vegetarian

You can make these Vegetarian by using vegetable broth. I do that for my daughter and I’m not sure how they compare in taste to the chicken broth ones because I haven’t tasted them, but she yums them up.

Type Of Potatoes To Use

I like to use Yukon Gold potatoes for this recipe. They have a really creamy texture. Russet potatoes also work well.

Is The Chicken Broth Necessary?

Yes, the chicken broth not only adds tons of flavor to the potatoes, it helps give the potatoes their creamy texture. If you have your oven hot enough, a good portion of the broth will evaporate and as it reduces down, the potatoes crisp back up and absorb all of the flavor.

Recipe Tips

• Two cloves of garlic don’t really give the potatoes much garlic flavor. Use more if you want a strong garlic flavor or add a little garlic powder in addition to the fresh garlic.
• For a different flavor, try using fresh rosemary instead of thyme.

How To Serve

This potato side dish goes wonderfully with steak, lamb, pork, or chicken. I especially love it with Honey Bourbon Steak Tips or Roasted Pork Loin with Mushroom Gravy.



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Try These Other Melting Potato Recipes:

• Melting Sweet Potatoes
• Spicy Melting Potatoes

Recipe Source: Cook’s Country December/January 2014



Originally published January 18, 2014.