There are so many ways to eat potatoes. Fried, mashed, boiled, baked – and now you’ve got another choice! Melting Potatoes. (from Delish) Melting potatoes have apparently been popular in Europe for a long time, where they’re known as fondant potatoes. The secret seems to be using broth at the end of roasting. The end result is a potato that is thick and crispy on the outside but creamy on the inside—perfect as an accompaniment to a protein or served as a snack with ketchup or whatever you chose to dip them in.
1. Preheat oven to 500 degrees F.
2. Cut potatoes into ¾”-1” thick slices, and place the slices in a medium bowl. Pour in the olive oil, melted butter and rosemary. Season with salt and pepper and toss until evenly combined.
3. Lay the potatoes flat, in a single layer, on a 9”x13” baking dish, using two dishes if necessary. Bake until the bottom of each potato is golden brown, about 15 minutes.
4. Remove the dish from the oven and flip each potato. Bake for another 15 minutes, until the other side of the potato is golden brown.
5. Remove dish from oven, pour in chicken broth and sprinkle with garlic. Return to oven to bake until the potatoes are tender and the stock reduces slightly, about another 15 minutes.
6. Serve warm with extra sauce drizzled on top.
2 lb. Yukon Gold potatoes, peeled
2 tbsp. butter, melted
2 tbsp. olive oil
2 tbsp. chopped fresh rosemary
3/4 tsp. salt
1/4 tsp. Pepper
1 c. low-sodium chicken broth
2 garlic cloves, finely minced