If caramelized rounds of potatoes with lush, creamy centers sound good to you, read on, because we have the scoop on how to achieve such deliciousness today. If that sort of tastiness doesn’t appeal to you, read on anyway because we’re pretty sure these potatoes will change your mind.
The descriptive name of this dish alone is enough to make you hungry; it’s called melting potatoes. Yep, the reliable little tuber that will take basically any kind of treatment you give it is now being transformed into something decadent and, dare we say, elegant? Melting potatoes are definitely fit for a special-occasion meal, or just a cozy Tuesday night, and they might just be your new favorite way to eat a potato. Real Simple walks us through the simple preparation; the secret is a hot oven, a metal pan, and about 45 minutes of your time.
Prep your spuds for melting potatoes
To find your way to crispy/creamy melting potatoes, grab a 13×9 metal baking dish and preheat your oven to 500 degrees. Heat this high requires a metal pan, because we’ll be adding liquid to this situation, which could cause a glass pan to shatter. Next, prep your potatoes. Real Simple recommends peeling the potatoes but other sources out there, like Southern Living, skip that step. It’s up to you if you want to expend the energy required to peel two pounds of Yukon gold potatoes or leave the skins on and save your energy for eating.
Either way, slice your potatoes into 1-inch thick rounds and toss them in half a stick of melted unsalted butter. LOL, did we mention this recipe is a riff on a French creation called fondant potatoes (via Wide Open Eats). That might explain the butter. If you feel guilty, just remind yourself, butter is rich in vitamin A which can help prevent wrinkles. Next, season your potatoes with two teaspoons of fresh thyme or rosemary, salt, and pepper. Now you’re ready to transform these spuds into melting potatoes.
Roast your potatoes, then add stock and garlic
Arrange your buttery, seasoned potatoes in a single layer in your metal baking pan and transfer it to the upper rack of your oven. Roast the potatoes for 15 minutes, then flip them and roast for another 15 minutes. At this point, your potatoes will be crispy on the outside and ready for a little liquid. Remove the pan from the oven and pour one cup of chicken or vegetable stock and three or four cloves of smashed garlic over the potatoes. Return the pan to the oven and cook for another 15 minutes, until the liquid has reduced and is mostly absorbed.
According to The Spruce Eats, a moist-heat method like this allows the stock to transfer heat into the potatoes while infusing them with flavor. Once those final 15 minutes are up, serve the potatoes topped with the remaining stock and garlic left in the pan and prepare to fall in love with the humble potato all over again.
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