Hot Recipe: How to Make Melting Potatoes

Hot Recipe: How to Make Melting Potatoes

It’s been a few months since we first heard about melting potatoes, the new food trend that’s swept social media. Aside from the obvious questions (How exactly does one melt a potato? Can they even melt?), it is always nice to find new ways to prepare our favorite filling side.

So stop scalloping, mashing, baking, Hasselbacking, and French frying, and get on board with potatoes that melt – in your mouth, anyway.

You see, melting potatoes are a kind of American variation on fondant potatoes. Thick slices roasted in butter and stock create a dish that’s tender, rich, and much more flavorful than the average Idaho.

To make melting potatoes, you first need a few pounds of Russets or Yukon Golds. While both will work, many prefer the Yukons, with their thinner skin and smoother flesh. No matter which you choose, scrub them up and peel them.

Now, put your oven rack in the second highest position. This will usually be a step above the very middle. Things are about to heat up, as we set the temp to 500 degrees Fahrenheit.

Yes, that’s a crazy high temperature, but the high heat is what really sets this recipe apart.

It’s also why you’ll be using a metal baking pan only for this dish. A pan or sheet with shallow sides, but sides nonetheless, is key here.

Next, slice your potatoes into one-inch-thick discs. An inch is much thicker than what seems typical for sliced potatoes, but trust us here.

Take 30 seconds to melt four tablespoons of butter in the microwave. Pour it into a bowl, and toss your potato slices in the butter until they’re coated. Now is the prime time to add seasonings. Salt and pepper are pretty much a given, as well as the traditional rosemary and thyme. Use as much or as little as you typically prefer. Toss the potatoes around again.

It’s time to get cooking. Spread your buttery, seasoned potato slices in a single layer in the pan, ensuring that the bottom of every slice meets the metal. We want to them to get really brown.

Pop them in and set your timer for 15 minutes. Then, remove the potatoes, flip each one, and bake the other side for another 15 minutes. After that side is done, remove the pan again to add more flavor.

Whisk together a cup of vegetable or chicken stock with a tablespoon of minced or mashed garlic. Now, return the pan to the hot oven to roast them for a final 15 minutes.

The end result is a dish of buttery, savory, caramelized potatoes you’ll add to your regular weeknight rotation.

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