Belkys mieles
The first time I heard about a Southern dish called “melting potatoes,” I didn’t quite get it. I mean, potatoes are just a starchy vegetable. They get soft when you cook them, but they don’t melt.
Then I tasted them, and I had to change my tune. These gorgeous, golden, oven-roasted potatoes soaked in chicken stock are so tender, they really do melt in your mouth. And so yummy, they pretty nearly melt your heart as well.
Creating this melting consistency requires several steps, all of them crucial. First, slice your potatoes into thick rounds and coat them thoroughly with melted butter. Second, roast them a good long time at very high heat. Third, 15 minutes before taking them out, douse them in a garlicky chicken broth, so they’re sort of roasting and boiling at the same time. And finally, serve them with the remaining, reduced broth drizzled over the top.
Leave out any one of these steps, and you’ll have good potatoes, but not melting potatoes. But follow them all to the letter, and you’ll be rewarded with beautiful potatoes, caramelized on the outside and creamy on the inside. You will not regret one minute of the work that went into them.
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