Melting Potatoes Food

ROASTED MELTING POTATOES

Roasted Melting Potatoes image

These roasted potatoes are simply amazing; crispy on the outside and melting on the inside, this quick and easy side dish will not disappoint you!

Provided by Fioa

Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes

Time 50m

Yield 4

Number Of Ingredients 7

Ingredients

⅓ cup butter, melted
1 tablespoon chopped fresh thyme
1 teaspoon salt
½ teaspoon ground black pepper
3 pounds Yukon Gold potatoes, cut into 1-inch slices
1 ¼ cups vegetable broth
2 cloves garlic, minced

Steps:

Preheat the oven to 500 degrees F (260 degrees C) and place oven rack in upper-middle position. Grease a high-rimmed metallic baking sheet with butter.
Combine melted butter, thyme, salt, and pepper in a bowl. Add potatoes and toss until fully coated. Place potato slices in a single layer on the prepared baking sheet.
Roast in the preheated oven until slightly golden, about 15 minutes.
Flip potatoes over and roast for another 15 minutes.
Flip potatoes and add vegetable broth and garlic; roast until tender, about 15 minutes.

Nutrition Facts : Calories 417.5 calories, Carbohydrate 63.6 g, Cholesterol 40.7 mg, Fat 15.9 g, Fiber 5.9 g, Protein 7.7 g, SaturatedFat 9.8 g, Sodium 854.9 mg, Sugar 1 g

MELTING POTATOES

Melting Potatoes image

Provided by Katie Lee Biegel

Categories side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 russet potatoes
Kosher salt and freshly cracked black pepper
2 tablespoons vegetable oil
10 tablespoons unsalted butter
1 cup low-sodium chicken broth
2 sprigs fresh rosemary
2 cloves garlic
Flaky salt, to garnish

Steps:

Preheat the oven to 400 degrees F.
Peel the potatoes and slice off the ends. Cut into 1-inch slices. Season both sides of the potatoes generously with kosher salt and pepper.
Heat a cast-iron skillet (or other heavy-duty, ovenproof skillet) over medium-high heat. Add the oil and 4 tablespoons of the butter. Sear the potatoes on one side until golden brown, about 4 minutes. Flip the potatoes and add the broth, rosemary and garlic. Cut the remaining 6 tablespoons butter into cubes and scatter on top of the potatoes. Transfer the skillet to the oven and cook until fork-tender, about 30 minutes. Garnish with flaky salt and spoon the pan sauce all over the potatoes.

MELTING POTATOES

Melting Potatoes image

Caramelized on the outside and creamy on the inside, these potatoes are utterly irresistible thanks to the infused flavors of garlic, herbs and chicken broth.

Provided by Food Network Kitchen

Categories side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 tablespoons unsalted butter, cut into pieces
2 teaspoons chopped fresh rosemary
1/4 teaspoon crushed red pepper flakes
2 pounds Yukon gold potatoes, sliced 1 inch thick
Kosher salt and freshly ground black pepper
1 1/2 cups low-sodium chicken broth
4 cloves garlic, smashed

Steps:

Preheat the oven to 475 degrees F.
Put the butter, rosemary and red pepper flakes in a large microwave-safe bowl. Microwave in 30-second intervals until the butter is melted, about 1 minute. Add the potatoes, 1 1/2 teaspoons salt and a generous amount of pepper and toss together.
Put the potatoes in a 9-by-13-inch metal baking dish in a single layer (a glass baking dish should not be used at this temperature). Bake until the potatoes are a deep golden brown on the bottom, about 15 minutes. Flip and continue to bake until a deep golden brown on the second side, another 15 minutes. Add the chicken broth and garlic and continue to bake until the potatoes are soft and the liquid is almost completely reduced, about 15 minutes more. Transfer the potatoes to a serving platter.

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MELTING POTATOES RECIPES

Place oven rack in upper-middle position of oven and heat oven to 500 degrees. Combine melted butter, thyme, salt, and pepper in a medium bowl. Square off ends of potatoes and cut into ¾ to 1-inch thick disks. Toss potato slices in butter mixture and arrange in a single layer in a 13 by 9-inch metal baking pan. Roast for 15 minutes.
From completerecipes.com

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MELTING POTATOES — ELEANOR FORD - FOOD AND TRAVEL BOOKS

Melting Potatoes with Dill. Long, slow cooking in butter and only their own steam for liquid make these potatoes silky soft inside and caramelised on the outside. Simple to make with great results. Dill's characteristic aniseedy flavour works so well with potato. However, you could use any green herbs for the final flourish.
From eleanorfordfood.com

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