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Melting Potatoes




Source of Recipe


Yahoo.com


Recipe Introduction


Apparently, these are taking the world by storm lately. I had never heard of them (not that THAT means anything), but they sounded good. And they definitely were. But maybe not quite what’s promised. They are supposed to be tender inside and crisp outside. I didn’t get really crisp outside. I tried them once with the chicken broth and once without and the texture on the outside was still not what I’d call crisp. HOWEVER, they are delicious. And I confess that I didn’t peel them (slacker). They were so small – the size of extra-large eggs – that even doing only one pound, I couldn’t make myself peel all the little boogers. I’ll try it next time with larger PEELED potatoes. Note that these are very easy to burn. You may need more or less time in the oven. Keep an eye on them.


Recipe Link: https://www.yahoo.com/lifestyle/exactly-melting-potatoes-trend-taking-153600540.html

List of Ingredients




2 pounds of Yukon Gold potatoes
1/2 stick unsalted butter, melted
1 cup chicken or vegetable broth
4 garlic cloves, mashed
kosher salt and freshly ground black pepper.


Recipe



Preheat your oven to 500°F.

Slice the potatoes into 1-inch rounds, place them in a large metal baking dish.

Toss them in the melted butter and season with salt and pepper.

Bake for 30 minutes, flipping once halfway through.
Remove the baking dish from the oven, add the broth and the garlic.

Continue baking until most of the stock has been absorbed, about 15 more minutes.

Serves 4-6.