Melting Potatoes
Sides
Ingredients
4 large russet potatoes or 5 medium
8 tbs unsalted butter, cubed
2 tbs vegetable oil
1 cup chicken or vegetable stock
2 cloves garlic crushed
4 sprigs fresh thyme, rosemary, and/or oregano (dried italian seasoning works too)
Kosher salt
Coarsely ground black pepper
Directions
Preheat the oven to 425° F.
Peel the potatoes; cut off the round ends. Slice potatoes into 1-inch thick slices. Pat potatoes dry with a paper towel.
Add the oil and half of the butter to the pan. Sprinkle potatoes with a pinch of kosher salt and some coarse pepper.
Transfer to a 13-by-9 inch metal baking dish and arrange in a single layer. Don’t use a glass pan, which can burst under such high heat.
Bake for 20 minutes, flip the potatoes, then bake 20 minutes more.
Remove the dish from the ove. Add the stock, smashed garlic cloves, and top with the remaining butter.
Return to the oven until most of the stock is absorbed, about 15-20 minutes more.
Transfer to a serving platter and pour the remaining liquid in the pan overtop. Serve warm to very lucky friends.
Nutrition
Serving: 1g | Calories: 444kcal | Carbohydrates: 42g | Protein: 6g | Fat: 29g | Saturated Fat: 19g | Cholesterol: 62mg | Sodium: 83mg | Potassium: 973mg | Fiber: 2g | Sugar: 2g | Vitamin A: 750IU | Vitamin C: 14.3mg | Calcium: 41mg | Iron: 2.1mg