melting potatoes

With herbs, garlic and butter, these Melting Potatoes are an easy side dish recipe for any night of the week!

Melting Potatoes

potatoes

basil

parsley

salt

black pepper

butter

garlic (peeled)

rosemary

thyme

chicken broth

Preheat the oven to 450 degrees Fahrenheit.

Toss the potatoes, basil, parsley, salt and pepper together in a large bowl then set aside.

Melt half of the butter in a large cast iron skillet over medium heat then place the potatoes into the pan evenly spaced.

Let them cook without touching them for 3-5 minutes or until they start to turn a light, golden color on the bottom.

Flip them over and let them cook again on the other side until light and golden. Add the cloves of garlic around the potatoes along with the fresh rosemary and thyme then pour in the chicken broth.

Add the remaining slices of butter on top and bake for 15 minutes.

Serve with freshly chopped parsley or thyme for garnish if desired.

Recipe video above. Golden on the outside and meltingly tender inside (hence the name!), infused with flavour from roasting in a buttery stock. Lovely, elegant way to cook potatoes, very restaurant-y! If you&#39;re in a hurry, don&#39;t worrying about shaping into cylinders. Just cut thick slabs of potato (whatever shape they happen to be!) and cook per the recipe. Or, just use a potato peeler to shape as best you can. It will still taste just as good!

Fondant Potatoes (Melting potatoes)

x 400 grams/14 oz large floury potatoes

tsp cooking salt / kosher salt

tsp black pepper

tbsp extra virgin olive oil

unsalted butter

thyme ((sub 1/2 tsp dried thyme))

chicken stock

Preheat oven to 200°C / 390°F (180°C fan-forced).

Carve / cut each potato into cylinders ~ 6cm/ 2&quot; diameter, 7 cm height. Then cut in half so you have 8 short cylinders 3.5 cm / 1.4&quot; tall. See cutting method options below.

Season - Pat potato dry. Place in a large bowl and toss with half the oil plus all the salt and pepper.

Sear - In an ovenproof heavy based skillet (Note 2), heat the remaining 1 tbsp oil over medium high heat. Put the potato in and cook each side for 6 - 8 minutes or until golden.

Cook - Add butter and thyme. Once melted, spoon the butter over the potato (&quot;basting&quot;). Add stock, bring to a boil then transfer to the oven and bake for 30 minutes until the potatoes are tender, basting at the 15 minute mark. The stock will be absorbed by the potato, leaving just butter.

Serve - Baste one more time then serve! For a restaurant-y option, serve alongside steak with béarnaise sauce and buttered peas.

Prep for all methods - Trim a bit off both ends so the potato stands upright. Once carved into a tall cylinder 6cm/ 2&quot; diameter, at least 7cm/3&quot; height, so we can cut into 3.5 cm / 1.4&quot; tall pieces. Save leftover potato to make mash (keep in water to prevent turning brown).

Pro method - Lie potato on its side and use a knife to carve around to form a cylinder.

Intermediate (I do this)- Stand potato upright and use a knife to shave thin slivers down, rotating as needed, to carve into a cylinder. You can use a potato peeler for some of this too (just be a bit careful, less control).

Easy - Use 6cm/ 2&quot; (or as close as possible) wide cutters to press rounds out!

Easy potato peeler - Use a potato peeler to shape as best you can, rotating as you go.

Doesn&#39;t matter! - Just cut potatoes into 3.5cm / 1.4&quot; thick slices! Even if your rounds are not so round, it will still taste delicious. Only cut enough to fill the pan, as pictured, else you&#39;ll have too much potato for the stock being used (flavour dilution),

Cutting method options (see video for demo of each):

These were melt-in-the-mouth buttery bites of heaven!

I don't know what you used, but I made these initially with a boullion cube and they were kind of blah, but they're much better with good stock.

Why not just slice the potatoes? I don't think bougie pretty round ones taste any better. I made these completely on the stovetop and it works, but turning them over midway can be tricky (they stick, be careful not to rip crispy part from centers.) 30 minutes covered on stovetop is probably too long- don't burn them. Good alternative to roast potatoes if you don't have an oven.

I have made melting potatoes before, following a different recipe where it was entirely made in the oven, flipping the potatoes every 15 minutes for an hour. It was good, but if I wasn’t careful, the potatoes would overcook and start to disintegrate. Let me just say that this recipe was WAY better! The potatoes were SO creamy inside and much more flavorful than I was expecting. I was afraid that I nearly burnt them searing the ends, but that was exactly what they needed to hold their form after putting them in the oven. The only thing I changed from the recipe as written was I used half thyme sprigs and half rosemary sprigs. Delicious!!

I rated 5 stars so hopefully my comment does not get deleted this time.

At what temperature do you set the oven to? I cannot find this information anywhere in the recipe or the video.

Bought some potatoes to give this a go but the only floury one I could find on the day weren’t very big. Ended up making mini versions with just under four centimetre diameter. Brilliant! Was pleasantly surprised how much flavour they sucked up and they tasted great cold out of the fridge the next day as well. Very impressive result for relatively little work. Good on ya Nagi!

How perfect is this recipe for the holidays coming up!

My husband described this as 'mashed potato in a potato'. My 2 year old loved them too. A winner, thanks Nagi! I served them with your salmon patties (always with kewpie) and some green veg.

Heaven! Didn't worry too much about the shaping, cooked to perfection. Deliciously moist but crunchy. Thank you x

I agree about the video format. You guys have nailed it! The close ups of the processes to help us understand the recipe, but your voiceover to make it feel like your talking to just me- with just a touch of quirkyness to make RTE videos standout from other websites.

Love this video. I thought the end part was hilarious. Poor Dozer… as if! Having been an avid fan for 6+ years, I know how much you love Dozer and that he gets to taste test everything you make that doesn’t have ingredients that could harm him. Thank you Nagi from the bottom of my heart. Knowing my meals will always taste good and the joy your food brings to my family is priceless. 💛

Roasted in butter and chicken stock, these potato slices will melt in your mouth.

Melting potatoes

2kg sebago potatoes, washed (see notes)

36.40 gm extra virgin olive oil

garlic cloves, sliced

510.00 gm chicken style liquid stock

40.00 ml chopped fresh flat-leaf parsley

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5583874044001&=domain=taste

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Top 3 melting potatoes recipes from across the web

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Melting Potatoes

Fondant Potatoes (Melting potatoes)

Melting potatoes

The most viewed melting potatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine