My new favorite potato side dish - melting potatoes!

[Callalily]

The recipe is below, but here are my substitutions: I used Yukon gold potatoes because I had them on hand. Did not peel them. Only used about 1 tablespoon of butter along with a little olive oil to sauté. I do not have a cast iron pan, but used a carbon steel pan. Did not add any more butter when finishing off in the oven. Peeled and added extra garlic as they are very tasty roasted.

Melting Potatoes



Total: 40 min. Active: 10 min. Yield: 4 servings

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 

Preheat the oven to 400 degrees F.


Peel the potatoes and slice off the ends. Cut into 1-inch slices. Season both sides of the potatoes generously with kosher salt and pepper.


Heat a cast-iron skillet (or other heavy-duty, ovenproof skillet) over medium-high heat. Add the oil and 4 tablespoons of the butter. Sear the potatoes on one side until golden brown, about 4 minutes. Flip the potatoes and add the broth, rosemary and garlic. Cut the remaining 6 tablespoons butter into cubes and scatter on top of the potatoes. Transfer the skillet to the oven and cook until fork-tender, about 30 minutes. Garnish with flaky salt and spoon the pan sauce all over the potatoes.

[amerikat]

1. Also known as Fondant Potatoes.

I make them once in a while.


https://www.thekitchn.com/fondant-potatoes-22971254

[applegrove]

2. I saw a chef make these on a video the other day. He used 3tbsp of butter.

I think you have way too much butter there. Maybe look around on the internet for other recipes and see how much butter they use.

[Callalily]

3. Definitely way too much butter in this recipe.

With my modifications, I only used one tablespoon of butter for the entire recipe.