Melting Butter Potatoes Recipes
MELTING POTATOES
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 BUTTER POTATOES
These Melting Potatoes are one of the most delicious sides on the planet. They are caramelized on the outside, luxuriously creamy, melt-in your mouth on the inside, and bursting with buttery, garlic herb goodness through and through. Best of all, this recipe is easy to make with pantry friendly ingredients with only one bowl to wash! These Melting Potatoes are the ideal side for every occasion from a casual family dinner to special occasions to holidays, like upcoming EASTER! Serve them alongside anything from creamy garlic chicken to pork tenderloin, to French Dips for a dynamite dinner that will please even the pickiest eaters.
Provided by Jen
Categories Side Dish
Number Of Ingredients 9
Steps:
- Preheat oven to 475 degrees F. Line a rimmed baking sheet (13x18) with foil for easy cleanup, set aside.
- Square the ends of the potatoes (discard ends) and slice the potatoes into 1-inch-thick rounds; set aside.
- In a large bowl (large enough to hold potatoes), whisk together butter, thyme, rosemary and all seasonings. Add the potato slices to the butter mixture and toss until evenly coated. Line the potatoes in a single layer on the prepared baking sheet, making sure both sides are evenly coated. Spoon any extra butter herb sauce over top the potatoes.
- Roast the potatoes for 20 minutes.
- Flip the potatoes over and roast for an additional 15 minutes.
- Meanwhile, mix together the chicken broth, lemon juice and garlic in a small bowl/liquid measuring cup.
- Remove the potatoes from oven, flip one more time and pour the chicken broth mixture over potatoes. Roast for another 15 minutes or until the potatoes are super tender. Remove from the oven and let rest for 5 minutes to soak up additional broth.
- Transfer the potatoes to a serving platter and drizzle with pan sauce. Garnish with additional fresh herbs if desired. Serve with horseradish sauce, pesto, ranch or red pepper sauce if desired.
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