For those of us who can’t get enough potatoes (and that’s all around the world), this Recipe for Melting Potatoes is an excellent choice for you to add to your repertoire.
Watch a video of me making this Recipe for Melting Potatoes HERE.
Potatoes are international and immensely important—second only to rice as a food crop. There is a wealth of potato recipes worldwide, and this Recipe for Melting Potatoes is one of my favorites. It doesn’t speak to any country in particular; it doesn’t call for any unique spice or method. Yet, the simplicity of this recipe makes it a winner.
I developed this recipe in partnership with Himalayan Secrets.
This Recipe for Melting Potatoes displays many textures and tastes: crunchy, smooth, rich, buttery, and salty all in one dish.
I like to use medium starch potatoes such as Yukon Gold because it’s not too waxy nor too mealy.
When cooked, they become wonderfully soft without disintegrating the way a mealy potato would.
If you’re lucky enough to live near a farmer’s market, shop there. You will find a greater variety of better-tasting potatoes that have not had to travel thousands of miles to get to you. Look for potatoes with smooth, unbroken skin. Avoid sprouting potatoes or potatoes with cracks; they will spoil more quickly. You want yellow skin with a soft feel to them but firm consistency. Make sure to buy potatoes of the same size and with a nice oval shape.
Keep the potatoes in a dark spot in the kitchen, at room temperature, inside a basket, or in a deep drawer.
If you can’t find the proper location in your kitchen, keep the potatoes in a brown paper bag semi-open. Never put potatoes in the refrigerator as the starches will begin to convert to sugar, and the potatoes will not taste right.
This is the perfect side dish for a chicken or beef dish, or it can serve as the main course with a green salad on the side.
Recipe for Melting Potatoes
Serves 6 people
You can watch a video of this recipe HERE.
5 tablespoons unsalted butter, melted
2 tablespoons olive oil
Kosher salt and freshly ground pepper
2 lbs Yukon Gold potatoes, peeled and cut into 1-inch slices horizontally
1 cup chicken stock (or vegetable stock)
6 garlic cloves, peeled
Fresh thyme leaves to garnish
Preheat the oven to 450˚F.
Place the melted butter and olive oil in a large bowl. Season with salt and pepper and whisk. Add the potato sliced and fold them with a rubber spatula, making sure every potato is well coated. Spread potato on a 9 X 13-inch baking dish.
Roast the potatoes in the oven for 15 minutes. Using tongs or a thin spatula, turn the potatoes over one by one. Roast for a second 15 minutes, then carefully pour stock or broth into the pan and add the garlic cloves. Lower the oven temperature to 350˚F and roast for another 20 to 30 minutes, until the potatoes are golden brown and fully tender. The liquid will reduce but it should not dry out completely. Remove from the oven. Transfer to a serving platter along with any remaining liquid in the pan. Garnish with thyme and serve warm.
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