Every time I make these they end up being the thing everyone raves the most about, no matter what else was on the menu, and yet they are so easy. I think they are called “melting” potatoes because they are crispy on the outside but melt in your mouth. I’m pretty sure they are so decadent because of all the butter, just saying…..
TIPS: I have made these with regular salted butter and they turned out fine, just salt the potatoes a bit less at the beginning. I cook them about 5 minutes less if using convection bake, and I pierce them with a fork to be sure they are tender before taking them out of the oven.
Melting Potatoes
Ingredients
- 4 medium russet or yukon gold potatoes peeled
- kosher salt and pepper
- 2 Tbsp vegetable oil
- 8 Tbsp unsalted butter (one stick) divided in half
- 1 C low-sodium chicken broth (or homemade broth)
- 2 sprigs fresh rosemary
- 2 cloves garlic slightly smashed but intact
Instructions
- Preheat oven to 400 degrees.
- Slice ends off of peeled potatoes and then cut them into 1 inch thick round discs. Season them generously with salt and pepper.
- Heat a 10 or 12 inch cast iron skillet (or other heavy duty ovenproof skillet) over medium high heat. Add the oil and 4 Tbsp of the butter.
- When butter melts and is sizzling (but not brown), lay the potatoes flat on one side and sear them, untouched, until golden brown, about 4 minutes (turn heat down if butter starts to get too dark). Flip the potatoes so browned side is up, then add the broth, rosemary sprigs and garlic cloves. Scatter remaining 4 Tbsp butter, cut into cubes, over the top of the potatoes.
- Transfer the skillet to the oven and cook , untouched, until fork tender, about 30 minutes.
- Remove from oven (handle will be HOT) and spoon pan juices over the potatoes prior to serving. Discard the rosemary and garlic. Serve hot.
- Enjoy!