melty potatoes

October 9, 2018

melty potatoes on suzyandco

Melty potatoes are life. These potatoes are one of the best things I have made this year. They are crispy and carmelized on the outside and flavorful and fluffy on the inside. I was skeptical at first but they came through.

I first saw this recipe on Instagram. I am not sure who posted it. Then I think I saw it on flipboard, then I saw it again on instagram, so I decided to try it.

I have no idea who first created this recipe but I think and were 2 that I saw do it first.

I have made these several times. I almost gave up after the first batch because they were only so so. I am not sure if my oven wasn't hot enough, but they really just tasted like roasted potatoes. Nothing special.

But I gave them another shot, and then another and I was hooked. They really are amazing.

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Melty Potatoes


3-4 medium potatoes, sliced ~1/2 - 3/4 inch thick - I have actually done this with different kinds and I like russet the best
4 Tablespoons butter - melted
1 teaspoon sea salt
1 teaspoon onion flakes
1/4 teaspoon garlic powder
Other herbs and spices to your liking
1 cup broth - I used the broth from french onion soup and they were phenomenal


Preheat oven to 500 degrees.
Note: I have tried it at a lower temperature and it just does not work as well. Your kitchen will get smoky. Be prepared.
Toss the potatoes with the butter, salt and herbs & spices
On a metal baking sheet* with about an inch lip around the edges, place the potatoes.

Bake for about 15 minutes, and then flip and bake for another 15 minutes.
Then gently pour the broth into the baking sheet and bake the potatoes another 10-15 minutes. I would check periodically. The broth will get absorbed into the potatoes. When most of it is absorbed you can take the potatoes out. Although the last time I made them I just let almost all the liquid absorb.

*So I have been looking for new baking sheets. Mine are getting old and some are a bit sad. So many of the baking sheets are either aluminum or non stick. 2 things I DO NOT want in a baking sheet. I don't trust non-stick and the chemicals on the surface that could possibly leach into food. I also do not want aluminum. I am not convinced that it is the safest option. So stainless steel is my preferred material.

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