Melting Potatoes

Melting Potatoes – Their name is an accurate description: Potato discs that are crispy and brown on the outside yet soft and creamy on the inside.  A simple, go-to method you need to add to your must-try list!

My most popular recipes on the blog last year: All the potato recipes. Yes, there were a few variations, however, they were ranked above all the other recipes. Glad to see that potatoes are being embraced and enjoyed!

As a dietitian and diabetes educator potatoes are one of those foods that definitely have a ‘bad rap’. When I used to see patients 1:1 I reviewed blood sugar levels and interestingly enough people used to tell me that potatoes did make their blood sugar levels rise more so than other foods. Interesting, right?

It’s important to note that everyone is different in their response and additionally, the form of the food makes a difference as well. Combining carbohydrates with protein and fats is important for an overall more balanced blood sugar. All that to say, all foods fit and potatoes should be included and enjoyed!

Ingredients: Melting Potatoes

Back to the melting potatoes! If you haven’t tried melting potatoes (or heard of them) they are a must-try. Roasting the potatoes at a super high temperature combined with steaming them at the end creates not only a crispy outer texture but also a creamy ‘melting’ inside.

1. Potatoes: Any type of potato can be used here. I originally tested this recipe with Yukon Gold, Russet, and Sweet potatoes. All were equally delicious and scrumptious. Russet is what I had on hand and used as that’s what I had on hand.
2. Olive Oil and Butter: To use butter or not? I haven’t tested this recipe with just olive oil. Butter will add the caramelization, which is key to this recipe.
3. Thyme: Current herb that is thriving in my garden. Rosemary or Sage would work perfectly too.
4. No added Sodium or Low-Sodium Vegetable/Chicken Broth. Add the broth in the last 15 minutes to allow the potatoes to steam. A metal pan is necessary as a glass pan WILL shatter and break!
5. Garlic: Garlic and potatoes go together like peas and carrots. Leave out if garlic is not your thing.
6. Salt/Pepper: Some salt is important to enhance the flavor. If you use a regular chicken broth, omit the added salt. Add more salt later if you think it needs more. It’s always easier to add more than to take away!

How To Make Melting Potatoes

Roasting the potatoes at a super high temperature helps create a crisp outer texture. Adding the stock in the last few minutes helps them steam and gives them that smooth, creamy interior. A metal pan is a must as glass is prone to shatter. I see a Cinnamon Sweet Potato Melting Potato recipe in my near future!

1. Preheat: Preheat the oven to 500°F. Spray the metal baking pan with non-stick cooking spray.
2. Cut The Potatoes: Remove the ends of the potatoes and cut the potatoes into 1-inch discs. Use a ruler if needed. I found that 1-inch turned out better than 3/4-inch.
3. Coat the Potatoes: In a large bowl, combine the potato discs, melted butter, olive oil, thyme, salt, and pepper. Mix all together until the potatoes are well coated.
4. Roast: Evenly place the potatoes in the metal baking pan. Make sure they’re not touching and drizzle the remaining butter/olive oil mixture on top. Roast for 20 minutes and then flip each potato disc to ensure both sides get crispy. Return to the oven and roast for 15 more minutes.
5. Add the Stock & Garlic: Flip the potatoes one last time.  Add the vegetable/chicken stock into the roasting pan and scatter the crushed garlic cloves.  Return to the oven and bake for the remaining 15 minutes.
6. Serve and Enjoy!: Allow the potatoes to cool for a few minutes in the pan.  Serve the potatoes on a serving platter and spoon any pan sauce over the potatoes.  Garnish with fresh thyme leaves.  

OTHER POTATO RECIPES:

• Mashed Potato Waffles
• Rosemary Parmesan Potato Stacks
• Twice-Baked Potatoes

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