I first learned about Melting Potatoes one day while getting some cleaning done in the house – I happened to have Food Network on in the background and The Kitchen was playing. I love tv shows that I don’t actually have to look at to gather what’s going on. You know what I mean?
Anyways, I was cleaning and listening to my cooking show background noise so to speak when I heard a recipe that made me stop what I was doing and actually pay attention to the television screen for a moment. They made these extremely simple sounding potatoes in a cast iron called ‘Melting Potatoes’ and I knew right then that I needed them in my belly asap. I ended up making them as a side dish for dinner that night and fell in love. I’ve made them countless times since and played with the recipe a little til I got them ‘just right’ as far as my tastebuds are concerned. Hopefully your tastebuds are equally as impressed.
They are one of the simplest but most delicious potato recipes that I’ve ever tried in my life. Yes, they are that good.
You really must have a cast iron skillet to make these. No other skillet will do the job the same. You can find them on Amazon for pretty inexpensive these days if you don’t have one, but would like to get one. You just won’t get the ‘tater crust’ right if you use another kind of skillet.
Yes, I said tater crust. It’s a thing.
These delicious spuds sear in a cast iron skillet on one side and then are flipped & finished up in the oven with some chicken broth. When searing the potatoes in the cast iron, step away from the skillet and don’t touch those taters til it’s time to flip them. Your taters will thank you.
Ok, maybe your taters won’t actually thank you. That would be a little scary.
Also, I say taters instead of potatoes in real life. Tomato, ta-mato. Potato, tater. Whatever.
- 4 russet potatoes
- salt and pepper
- 2 tablespoons vegetable oil
- 10 tablespoons unsalted butter
- 1 cup low-sodium chicken broth
- 3 cloves garlic minced
- diced green onions to garnish
- Preheat the oven to 400 degrees.
- Peel the potatoes and slice off the ends. Cut into 1 inch thick slices. Season both sides of the potatoes generously with salt and pepper.
- Heat a cast-iron skillet over medium-high heat. Add the oil and 4 tablespoons of the butter. Sear the potatoes on one side until golden brown, about 5 minutes. Don't touch the potatoes during that 5 minutes! Flip the potatoes and add the broth and minced garlic. Cut the remaining 6 tablespoons butter into cubes and scatter on top of the potatoes.
- Transfer the skillet to the oven and cook until fork-tender, about 30 minutes. Spoon the pan sauce all over the potatoes. Season with salt & pepper to taste and garnish with chopped green onions.
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