Melting Potatoes

From Cook's Country | December/January 2014

Why this recipe works:

In the United Kingdom they’re known as fondant potatoes, and here in the United States they’re barely known at all. But melting potatoes are buttery, crispy on the outside, creamy in the middle, and definitely worth an introduction. Most recipes call for searing disks of potato in a skillet… read more

In the United Kingdom they’re known as fondant potatoes, and here in the United States they’re barely known at all. But melting potatoes are buttery, crispy on the outside, creamy in the middle, and definitely worth an introduction. Most recipes call for searing disks of potato in a skillet and then braising them to tenderness, but to feed a holiday crowd, we had to move the operation to the oven. We season the potatoes and toss them with butter; then we roast them in a 500-degree oven, flipping once, until they’re brown on both sides. After flipping them one last time, we add chicken broth and garlic and let the potatoes finish cooking to silky tenderness while the sauce thickens into a rich, buttery drizzle.

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Serves 6 to 8

Use potatoes at least 1½ inches in diameter. Do not use a glass baking dish, which could shatter.

Ingredients

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