‘Melting Potatoes’ Should Be Your Go-To Starchy Side – Check out the recipe

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Melting potatoes is the easiest side dish you can not make. So, do yourself a favor and throw that colorful oven-roasted potato recipe out the window. A simple method of cutting thick rounds of potatoes and then smearing them in broth and butter and baking them in the oven brings the swoon-worthy, luxurious and soft potatoes you have ever eaten. And it’s as simple as it sounds. Is Gromper Games is in the process of being better transformed, guaranteed.

What are Melting Potatoes?

Melted potatoes are a simplified form of French fondant potato, but do not be fooled by their simplicity. Nevertheless, melted potatoes serve as proof of the fact that modest ingredients can be used in simple steps to create spectacular dishes.

Intense high heat is used to bake thick rounds of potatoes smeared with broth, butter and herbs, resulting in an incredibly creamy center with a crispy appearance.

As a French technique for cooking potatoes, fondant potatoes add some, if not many, tips to this show-stop side dish. As opposed to melting potatoes, start the fondant potatoes with the brown in a frying pan, then bake in the oven. Melt potatoes, though, bypassing the skillet steps and placing the potato rounds directly in the oven. As a result, melted potatoes are considered to be much easier and faster to prepare but just as delicious.

Even though these potatoes are a breeze to prepare, there are some tips to make them almost perfect.

Best Potatoes For Melting Potatoes

Russet and Yukon gold potato on a wooden table.
(Chatham172 / Shutterstock.com)

The majority of the melted potato recipes use either Yukon Gold or Rousset potatoes. Due to the stellar combination of strength and moisture in Yukon Gold Potato, they are considered as an all-purpose spud in the culinary world. As a result, most dishes prepared with Yukon potatoes remain outside but have a soft mouthfeel.

Meanwhile, the russet potatoes also make excellent melted potatoes. Russets are ideal for baking because of their thick skin and fluffy meat, which results in light and airy melted potatoes.

Whether you choose red potatoes or Yukon gold potatoes, both produce potatoes with butter, melt-in-your-mouth centers. You can serve this simple potato with almost anything. Melted potatoes can accompany roasted chicken, steak, and pork loin, and can also accompany a holiday main course.

Watch as you give your oven baked potatoes a shine now that you know how easy it is.

Melt-in-your-mouth Melt potato recipe

Ingredients

  • 4 Garlic
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 pounds of Yukon Gold or Rousset potato, about 4 to 5 medium potatoes
  • 2 to 3 sprigs of fresh rosemary
  • 1 cup vegetable or chicken broth

Instructions

  1. Place a rack in the center of the oven and preheat to 450 ° F. Peel and crush four garlic cloves.
  2. In a large microwave-safe bowl, place 2 tablespoons of unsalted butter. At 10 second intervals, microwave the butter, stirring constantly, until just melted. Stir in two tablespoons of olive oil, one teaspoon of kosher salt, and half a teaspoon of black pepper.
  3. Take the skins from two pounds of Yukon Gold or Rousset potato if you like. Remove the rounded ends of the potatoes, then cut them into 1 inch thick rounds. Take 2 to 3 rosemary sprig leaves thoroughly until you get 1 tablespoon. Put the potatoes and rosemary in the melted butter until well coated.
  4. Arrange the potatoes on cut sides in a layer on a framed 9 × 13 inch metal baking sheet or sheet (avoid glass as they break). Pour the remaining butter mixture over the potatoes.
  5. Roast the potatoes for 15 minutes or until they can be easily inverted. Once inverted, fry for another 15 minutes until the potatoes are a deep golden brown.
  6. Carefully remove the potatoes from the oven and add a cup of broth to the garlic cloves. Continue to fry for another 15 minutes, or until most of the broth has been absorbed by the potatoes. Enjoy!