Today’s Tasting: Best Potatoes Ever….

Easy New Way to Make the Best Potatoes You’ve Ever Tasted

Melting Potatoes.

Is your mouth watering yet?

When we first heard the dish’s name, the thought of ooey-gooey, soft, buttery potatoes came to mind, and it turns out that we weren’t too far off-base.

Melting potatoes are, essentially, ultra-crispy potatoes (with an exterior texture that is similar to these) with the inside of the richest, most decadent mashed potatoes your mouth has ever had the pleasure of noshing on.

Oh, and did we mention that they are packed-full of spicy garlic, creamy butter, fresh rosemary and moistening broth? Yep, it doesn’t get much better than that, folks!

Everything you need to know about melting potatoes

Despite what the dish’s name suggests, the recipe doesn’t call for you to actually melt a potato—we don’t know how that would work exactly, but we’re guessing it would involve a flame torch of some sort. Sorry, folks, flambé isn’t exactly our style…

he whole objective here is to create the absolute crispiest, yet thinnest, layer possible on the outside of the potato so that the spud’s ooey-gooey and oh-so-yummy “guts” have a protective casing. If you are a master home chef, then you know that there is only one way to achieve this type of skin—turn the dial up on your oven, and we mean WAY up.

How high exactly? We’re talking about a whopping 500 degrees! It’s a temperature that calls for at least 20 minutes of preheating, which is, luckily, much less time than it takes to prep the dish.

Although the recipe can be attempted with most varieties of small spuds, Yukon golds are the way to go. Cut them into 1” slices until you have enough to spread across a cookie sheet, then submerge them in a bath of melted butter, olive oil, rosemary, salt, and pepper.

Once your Yukon golds are all dressed up, fan them out on a metal pan and bake for 15 minutes on each side. Next, douse your crisping spuds in chicken broth, layer on some fresh garlic, and bake for an additional 15 minutes. By the time those potatoes are done with that third round of ultra-hot heat, your side is served!

Now that you know all about the basics of these tender spuds, it’s time for you to learn how to make them yourself. Potatoes have never been so delectable! Submitted by anonymous ?

 

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