Melting Potatoes
Melting Potatoes are a rich and indulgent side dish known for their crispy, golden-brown exterior and tender, creamy interior. The potatoes are first seared in a hot pan to develop a crispy crust, then slow-cooked in butter, broth, and fresh herbs until they absorb the flavors and become irresistibly soft and flavorful. The result is a perfect balance of textures—crispy on the outside and meltingly soft on the inside. Melting potatoes are an ideal accompaniment to roasted meats, grilled fish, or a fresh salad. Their savory, buttery flavor and creamy texture make them a crowd-pleaser at family dinners or holiday gatherings.
Ingredients:
- 4 medium russet potatoes, peeled and cut into thick slices
- 3 tablespoons butter
- 1 cup chicken or vegetable broth
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme (or rosemary)
- Salt and pepper to taste
Calories:
Approximately 250-300 calories per serving.
How to Cook:
- Preheat the oven to 375°F (190°C).
- In a large ovenproof skillet, melt butter over medium heat. Add the potato slices and sear until golden brown on both sides (about 4-5 minutes).
- Add garlic, thyme, and broth, then season with salt and pepper.
- Cover and bake in the oven for 35-40 minutes, or until the potatoes are tender and the liquid is mostly absorbed.
- Serve immediately, garnished with fresh herbs if desired.
History:
Melting potatoes are a modern take on classic roasted potatoes, inspired by French culinary techniques. The slow cooking in butter and broth creates an exceptional depth of flavor, while the crispy exterior is reminiscent of the textures found in roasted or sautéed potatoes. This dish has gained popularity for its rich taste and simplicity, often featured in contemporary American and European cuisine. The use of simple ingredients, along with the technique of pan-searing followed by oven-baking, gives these potatoes a comforting yet sophisticated appeal.
