Melting Potatoes

3.70 (5)
⏱ 40 mins 🍽 Serves 4 🏷 Potato

Transform russet potatoes into a rich and flavourful side dish. The potatoes are sliced, seasoned, and seared until golden before being baked in the oven with butter, chicken broth, rosemary, and garlic until perfectly tender. The result is a decadent potato with a savoury pan sauce. This method creates a wonderful alternative to standard boiled or roasted potatoes.

Melting Potatoes

Ingredients

  • 4 russet potatoes
  • Kosher salt and freshly cracked black pepper
  • 2 tablespoons vegetable oil
  • 10 tablespoons unsalted butter
  • 1 cup low-sodium chicken broth
  • 2 sprigs fresh rosemary
  • 2 cloves garlic
  • Flaky salt, to garnish

Method

  1. Set your oven to heat to 180 degrees C.
  2. Remove the skins from the potatoes and trim the ends. Slice them into pieces that are 1-inch thick. Liberally apply kosher salt and pepper to both sides of each potato slice.
  3. Place a cast-iron or similar heavy, oven-safe skillet on the hob. Pour in the oil along with 4 tablespoons of the butter. Cook the potatoes on one side until they develop a golden-brown colour, which should take roughly 4 minutes.
  4. Turn the potatoes over and pour in the chicken broth. Add the rosemary sprigs and garlic cloves to the skillet. Cube the remaining 6 tablespoons of butter and distribute the pieces over the potatoes.
  5. Move the skillet into the preheated oven. Bake the potatoes until they are easily pierced with a fork, for about 30 minutes. Finish by sprinkling with flaky salt and drizzling the delicious pan sauce over the top.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryPotato
AuthorFood Network UK