As an Amazon Associate I earn from qualifying purchases.
Melting potatoes melt in your mouth. Excellent with roast beef.
Creamy And Delicious
I always found these potatoes to be intriguing. Now, I love potatoes any way you give them to me, but I always wanted to try these.
Today, I finally got around to making them. They were so worth it too. They are simple, savory and very buttery.
Melting potatoes are richness personified. These are definitely not a diet dish! However, every now and then you just have to splurge so make these for holidays and other special occasions. Everyone will love these flavors so you can’t go wrong!
Cast Iron Is Almost A Must
This is a perfect recipe for that cast iron skillet you have hanging around. So dust it off and use it here!
I’ve had cast iron skillets for years. However, it was only just recently I discovered their charm.
They heat evenly, go from stovetop to oven easily and one of the best parts is they are naturally non-stick once they’re seasoned. Actually, most better cast iron skillets come pre-seasoned so that’s less work for you. But the more you use them, the better and more non-stick they get.
These melting potatoes require a good, heavy skillet in order to achieve proper browning. The potatoes also go right in the oven after browning so again, cast iron is perfect because it is totally oven-proof.
Pick Your Herbs And Potatoes
These melting potatoes just cry out for fresh herbs. Of course if you only have the dried kind in the jar, just use a pinch. The flavor should be subtle.
I used thyme here because it’s one of my favorite herbs. However, these potatoes will work just fine with rosemary or oregano too. So, whatever your family likes will do fine with this recipe.
As far as the potatoes, you want a fluffy, mealy potato for this so use russets or Idaho. I would also suggest that you buy individual potatoes since the ones sold in the bag may be too small. Get yourself the giant ones–those that are about 5 to 6-inches long and about 2 to 3-inches in diameter. That way you’re not peeling endless potatoes and 2 to 3 “slices” make a perfect serving.
- 3 large russet potatoes or 4 medium (see NOTES)
- 10 tbs unsalted butter divided
- 2 tbs vegetable oil
- 1 cup chicken stock
- 2 cloves garlic crushed
- 4 sprigs fresh thyme see NOTES
- Kosher salt
- Coarsely ground black pepper
- Preheat oven to 400 degrees F.
- Heat a large ovenproof skillet over medium-high heat (I used a 12-inch cast iron skillet).
- Peel the potatoes; cut off the round ends. Slice potatoes into 1-inch thick slices. Pat potatoes dry with a paper towel.
- Add the oil and 4 tbs of the butter to the hot skillet. Sprinkle potatoes with a pinch of kosher salt and some coarse pepper.
- Place the potatoes in the skillet and sear for about 4 minutes, or until they are a nice golden brown. Turn the potatoes and remove from the heat.
- cut the remaining butter into cubes; set aside.
- Pour in the chicken stock in the pan. Add the thyme and the garlic. Top the potatoes with the cubed butter.
- Place the skillet in the oven and bake for about 30 minutes, or until the potatoes are fork tender. Spoon sauce over potatoes.