Butter-Crisped Potatoes
A delicious, crispy way to make potatoes, almost like French fries, but without the oil. This recipe is called Melting Potatoes on Smitten Kitchen, but I've renamed it to reflect the accuracy of how they're cooked. This recipe uses high heat, so use a metal pan instead of a glass dish, which might crack at such a high heat. Smitten Kitchen's Deb Perlman suggests baking the potatoes at 475 or 500 degrees, but I found 450 degrees was plenty hot.
More potato choices: Herb Baked Potatoes in Broth, Grilled Potatoes with Dijon and Herbs, Salt and Vinegar Crispy Potatoes, Greek Lemon Potatoes
Serves: 4-6
Time: 50 minutes
Ingredients
4 tablespoons unsalted butter, melted
1 - 2 teaspoons dried thyme or rosemary or 2 teaspoons chopped fresh thyme or rosemary leaves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds potatoes, peeled, cut into 1/4-inch slices
1 cup chicken or vegetable stock broth, low sodium if possible
3 to 4 garlic cloves, peeled and smashed
Method
Preheat an oven to 450 degrees F.
Chop the garlic, peel and slice the potatoes at least 1/4" thick.
Melt the butter. Pour the melted butter in the bottom of a large bowl. Stir in the herbs, if using, salt, and pepper.
Add the potato slices to the bowl and mix to evenly coat them. Spread the butter and herb covered potato slices into a metal pan. A glass baking dish shouldn’t be used at this high of a temperature.
Roast the potatoes for 15 minutes. Use a spatula to loosen potatoes and turn them over. Roast for a second 15 minutes, then carefully pour stock or broth into pan and add the garlic cloves. Roast for 10 - 15 minutes more, until the potatoes are fully tender.
Remove from the oven. Transfer to a serving platter, drizzling any remaining liquid in pan over top. Serve warm.
A delicious, crispy way to make potatoes, almost like French fries, but without the oil. This recipe is called Melting Potatoes on Smitten Kitchen, but I've renamed it to reflect the accuracy of how they're cooked. This recipe uses high heat, so use a metal pan instead of a glass dish, which might crack at such a high heat. Smitten Kitchen's Deb Perlman suggests baking the potatoes at 475 or 500 degrees, but I found 450 degrees was plenty hot.
More potato choices: Herb Baked Potatoes in Broth, Grilled Potatoes with Dijon and Herbs, Salt and Vinegar Crispy Potatoes, Greek Lemon Potatoes
Serves: 4-6
Time: 50 minutes
Ingredients
4 tablespoons unsalted butter, melted
1 - 2 teaspoons dried thyme or rosemary or 2 teaspoons chopped fresh thyme or rosemary leaves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds potatoes, peeled, cut into 1/4-inch slices
1 cup chicken or vegetable stock broth, low sodium if possible
3 to 4 garlic cloves, peeled and smashed
Method
Preheat an oven to 450 degrees F.
Chop the garlic, peel and slice the potatoes at least 1/4" thick.
Melt the butter. Pour the melted butter in the bottom of a large bowl. Stir in the herbs, if using, salt, and pepper.
Add the potato slices to the bowl and mix to evenly coat them. Spread the butter and herb covered potato slices into a metal pan. A glass baking dish shouldn’t be used at this high of a temperature.
Roast the potatoes for 15 minutes. Use a spatula to loosen potatoes and turn them over. Roast for a second 15 minutes, then carefully pour stock or broth into pan and add the garlic cloves. Roast for 10 - 15 minutes more, until the potatoes are fully tender.
Remove from the oven. Transfer to a serving platter, drizzling any remaining liquid in pan over top. Serve warm.