The biggest question about melting potatoes is where have they been our entire lives. They’re both crispy and creamy, and their intense flavor puts most other potato dishes to shame.
Melting potatoes start off like every basic roasted potato recipe. But the game is changed when the potatoes are covered in savory, flavorful cooking liquid that they soak up like a sponge. That allows the interior to become pillowy and moist like a whipped potato, but with the golden brown, crackly exterior commonly associated with roasting or frying.
This recipe uses garlicky chicken stock and lemon juice to impart a bright, herbaceous Mediterranean flavor. However, feel free to experiment. Different stocks, juices and wines create unique and spectacular melting potatoes.
- 3 pounds Yukon Gold potatoes, peeled
- 1½ cups melted butter
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup chicken stock
- 4 cloves garlic, peeled and minced
- 1 teaspoon lemon zest
- ¼ cup lemon juice
Heat oven to 500°F.
Cut potatoes into discs about 1½ inches thick. Place in bowl, and toss with melted butter, thyme, oregano, salt and pepper.
Coat 9-by-13-inch casserole dish with cooking spray. Arrange potatoes in dish, cut-side down. Bake for 20 minutes, or until undersides of potatoes begin to brown. Flip potatoes, and bake for 15 more minutes.
In large measuring cup, combine chicken stock, garlic, lemon zest and lemon juice.
Remove potatoes from oven. Flip again, and pour mixture over potatoes evenly. Return to oven uncovered, and bake for another 15–20 minutes, or until liquid has been absorbed. Remove from oven. Let cool for 5 minutes before serving. Serves 4.