Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Servings: 5
If you are looking for another potato recipe, then these melting potatoes are a must! Melt-in-your-mouth, creamy, and seriously delicious melting potatoes that pair so well with roast beef. An excellent side dish that you can whip up easily and in minutes!
I love potatoes, and these melting potatoes take the game to a different level. Quite simple yet oozing with amazing flavors. Make sure not to miss these buttery and savory potatoes. So good everyone will be impressed!
Ingredients
10 tablespoons unsalted butter, divided
3 large russet potatoes or 4 medium
1 c. chicken stock
2 tablespoons vegetable oil
2 cloves garlic, crushed
Kosher salt
Coarsely ground black pepper
4 sprigs of fresh thyme
How to make Melting Potatoes
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: On medium-high, heat a large ovenproof skillet. For this, I used a 12-inch cast-iron skillet.
Step 3: After peeling the potatoes, cut the round ends off, and slice them into 1-inch thick pieces. Using paper towels, pat the potatoes dry.
Step 4: To the hot skillet, add the oil and 4 tablespoons of butter. Season the potatoes with kosher salt and coarse pepper, then add them to the skillet. Sear the potatoes for about 4 minutes or until golden brown. Take the potatoes off the heat when done.
Step 5: Cut the rest of the butter into cubes and set aside.
Step 6: To the pan, pour in the chicken stock and add the thyme and garlic. On top, of the potatoes, place the cubed butter.
Step 7: Pop in the preheated oven and bake for about 30 minutes or until the potatoes are tender. Make sure to spoon the sauce on top of the potatoes.
Notes:
Swap thyme with rosemary or oregano if desired. For a mild flavor, use a sprig of rosemary that is around 4-inches long. For the oregano, use the same amount as the thyme.
Nutrition Facts:
Serving: 1g | Calories: 444 kcal | Carbohydrates: 42g | Protein: 6g | Fat: 29g | Saturated Fat: 19g | Cholesterol: 62mg | Sodium: 83mg | Potassium: 973mg | Fiber: 2g | Sugar: 2g | Vitamin A: 750IU | Vitamin C: 14.3mg | Calcium: 41mg | Iron: 2.1mg
Ingredients
- 10 tablespoons unsalted butter, divided
- 3 large russet potatoes or 4 medium
- 1 c. chicken stock
- 2 tablespoons vegetable oil
- 2 cloves garlic, crushed
- Kosher salt
- Coarsely ground black pepper
- 4 sprigs of fresh thyme
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: On medium-high, heat a large ovenproof skillet. For this, I used a 12-inch cast-iron skillet.
Step 3: After peeling the potatoes, cut the round ends off, and slice them into 1-inch thick pieces. Using paper towels, pat the potatoes dry.
Step 4: To the hot skillet, add the oil and 4 tablespoons of butter. Season the potatoes with kosher salt and coarse pepper, then add them to the skillet. Sear the potatoes for about 4 minutes or until golden brown. Take the potatoes off the heat when done.
Step 5: Cut the rest of the butter into cubes and set aside.
Step 6: To the pan, pour in the chicken stock and add the thyme and garlic. On top, of the potatoes, place the cubed butter.
Step 7: Pop in the preheated oven and bake for about 30 minutes or until the potatoes are tender. Make sure to spoon the sauce on top of the potatoes.
Notes
Swap thyme with rosemary or oregano if desired. For a mild flavor, use a sprig of rosemary that is around 4-inches long. For the oregano, use the same amount as the thyme.
