It’s incredibly versatile, everything turns out just perfectly, well seasoned and delicious. Sending my heart-felt condolences to you. I suspect the oven is just too hot for the fresh herbs. 0:07. I look forward to them all year. We wanted to try a bit of them all, so we used a mixture of yellows, reds, and russet potatoes. Bittersweet. I’ll be making tomorrow (for 3rd time in 2 weeks!?) Hand. looks really great! 500 degrees for a cumulative 30 minutes …… really *(O_O)* ? https://www.canada.ca/en/health-canada/services/food-nutrition/food-safety/chemical-contaminants/food-processing-induced-chemicals/acrylamide/acrylamide-food-food-safety.html, FDA – USA Food and Drug Administration- Acrylamide Report- Thank you so very much for that, you’re awesome! I always get asked for the recipe. Yet, none of you ever make the effort to include the picture with the printable copy. I made these tonight for dinner. Potatoes have never looked better.. must drop everything immediately to make these! It is so cool your dad was around for your – much deserved- success. i can’t make them if i am home alone. Made recipe as indicated and my family requested that these potatoes should replace any potatoes I ever make even holiday mashed potatoes! She Glows.” It is cooked basically the same except you cook potatoes (skin on) in water until just cooked enough to firmly mash with the bottom of a glass – lots of garlic, olive oil and butter. Made these with added oregano and lemon juice to go with Greek lamb dish. We made these just as the recipe instructs, and they were a HUGE hit at Easter with roast pork stuffed with parsley, garlic, and lemon zest and charred garlicky green beans. The broth evaporated / was absorbed completely – possibly from the higher retained heat of the pan? I know I can’t have it both ways, and they may not be as fabulous as hot out of the oven, but they’ll still be great, right? I roasted them in the same oven proof fry pan in a 500 degree oven as you suggested and added chicken stock, garlic cloves, thyme and sea salt. I’m worried about possible oven splatter when cooking at such a high temp. I used Yukon golds at 500. I am never sure when to use the convection on a recipe or not?? High temp cooking with potatoes or any starchy food like this causes excess Acrylamide formation. Will definitely be making these frequently. and of course Yukon Gold potatoes. I’m taking them to a dinner and would prefer to get some of the cooking done first. Also I bought the spatula you recommended and don’t know how I have managed so long without it!! No one will see any evidence of them ever existing. Also, lots of hugs, wishing all the good things your way :). Cooked them in two cast iron pans. I followed your directions explicitly using russet potatoes. Used clarified butter and thyme. Health food this may not be, but it’s one of the simplest yet most delicious recipes I’ve tried of late. I can’t get it out of my mind and trying to figure out how I can make. I’d say yes, try with butternut squash. I used large, thin-skinned yukons and did not peel them. Are the garlic cloves for eating or for flavoring the broth/butter? Yum! I really love sweet potatoes but I do usually only eat them around the holidays. These were the hit of our Easter dinner. Reheat them uncovered. More from. . Mmmmmmmm. https://smittenkitchen.com/2018/03/melting-potatoes/#comment-1044262 So crispy on the outside, fluffy on the inside… A big hit! i used a cast iron pan this afternoon. I trusted Deb’s confidence though, and they turned out great. What a terrible time to be displaced. Thank you, thank you for NEVER letting me down. I used reds and found them dry. My kids would love it! Yet the potatoes came out more black than brown; I wonder what I did wrong. this made me truly LOL, but totally in sympathy! I had upped the recipe for our family of four, thinking I would have leftovers… ha, silly me! Thank you so much. No leftovers the second time either! And doesn’t everyone soak their pans? No need to deviate from the recipe … they’re perfect as is. Asking for a friend. One person said they turned out dry…. I made these with, and most often see recipes call for, Yukon Gold potatoes, which on the waxy/smooth end of the potato spectrum, and almost sweet when you roast them. Tried to make this and followed all the directions you gave. I made these 2x since reading and they were great! It left me with flavorful (but a bit dry and mealy) potatoes, though, so I just need to make some browned butter with herbs to drizzle on top of the leftovers. Next time, I’ll shave a few minutes off the last 15min roast time as all of the broth evaporated. I did not have good results with fresh herbs (I used thyme that I had chopped and frozen in oil several weeks ago, so they were not technically freshhhhhhhh, but they became burned right away—though it did not affect the flavor at all). Would not use it again since it made the beautiful crispy side turn mushy. I used a fingerling mix and fresh rosemary. I turned the pieces back over for the last 15 minutes. !”, Grew up on Lawry’s season salt too, but when I years later looked at the ingredients, I couldn’t buy it. Made these with russets for thanksgiving. I plan to try these with sweet potatoes. Ack! gawd. They are so good!!! We’re having people over for brunch tomorrow–sob! I’ll stick with my parboiled potatoes, fluffed and the oven cooked. What temperature did you use? These look sooo good! If I’m halfing the recipe, should I use the butter etc as instructed or half that as well? Very similar! I haven’t done it but my hunch is that they’re not ideal for freezing, they just won’t have the right texture. I didn’t peel my potatoes. I left some skin on … crispy on the outside and really creamy on the inside. As a side note – I’ve been getting some weird ads on your site lately with close ups of peoples feet/toes with infections, pretty gross stuff. (How do restaurants do it?) Just made these tonight! I doubled the recipe and used a half sheet pan. Mine didn’t brown like your photos (possibly because I use a toaster oven – it has a 500 degree setting but it might not get that hot) but they were still terrific. Sorry! What went wrong? And I left the skin on. We’re both in love… with melting potatoes. 1/4t Rosemary Don’t know if that’s true, but I would not take the risk. Obviously, this has been a tough year for just about everyone, but you truly make me smile — your food, your comments! Thanks! Oh my gosh I made these and I will never make potatoes any other way!!! We loved them with our pork loin dinner tonight and, while eating, were already discussing how great they’d be for breakfast or brunch! https://smittenkitchen.com/2018/03/melting-potatoes/#comment-1044085 It was too buttery. Sending you a big bear hug. But I’m. Since I was using the oven, I also roasted and glazed a bunch of baby carrots. The baby whites had a more melty consistency on the inside, but the russets were also tasty. Lmorland’s original statement that the oven “doesn’t even get up to 500 degrees” means exactly what it says. Do you put the smashed garlic in the 500 degree oven with the potatoes? Made these with all butter, skins on, and rather large Yukon Golds. The broth really mellows any darker spots over the 15 minutes. Tried these out to pair with a roast. I’m only sorry I didn’t make more. They are super delicious, especially with a dollop of sour cream on the side. I made it with unpeeled russets, and they were unreal! I mention them in the headnotes — haven’t tried but it seems others use them. Everyone raved and the potatoes were absolutely delicious. Easy and delicious, my two favorite things. I cannot get enough of potatoes now and I must try making them this way! I made with russets, as I had them on hand and they were DELISH! He sounds wonderful and a lot like my own dad whom I lost 17 years ago, (and yet, I still miss him every day) and especially when I get into the kitchen where all my favorite recipes are written in his incredibly neat and precise handwriting on 3 x 5 cards. DELICIOUS and so easy! Made this with russets and it was absolutely delicious!! Overall I didn’t feel these were very different from just roasting potatoes in the same pan along with a pot roast; but we’re vegetarian now so I suppose this is what we’d have to do in order to get that pot roast taste. Sorry my reply won’t help you but I’m in the same boat – but I’d like to make them today for tomorrow and reheat. The potatoes taste amazing, but I am not sure they taste so good that I will risk my smoke detector going off 3 times. My husband loved them, but he said they looked more like scallops than potatoes – perfectly cooked scallops. It was quite the hit for dinner. I am glad that food/cooking was your solace. https://smittenkitchen.com/2018/03/melting-potatoes/#comment-1044184 I made browned butter and added some olive oil to brown all of the potato barrels. My husband is a newly-diagnosed diabetic and I’m trying to stay within his guidelines. Thanks, again for sharing. Hi Deb~ Who needs extra steps, extra bowls, extra fiddling. My potatoes were delicious, but they definitely weren’t almost burned, which I feel like everyone else’s were. Anyway, I was wondering whether I could make these tonight and if they’d still be good tomorrow, or if this is more of a serve right away dish. Just unbelievably melty, delectable potatoes. I live alone and while I’m happy I don’t have to share these with anybody, I had to force myself to save some instead of eating the whole batch in one sitting! Wishing you a Kosher and Sweet Passover. I left one potato unpeeled, and it didn’t seem to hurt anything. Agree with Vencogirl that it can’t be 500 degrees Celsius. I made these with beef stock, because I had one open in the fridge, and regular russet potatoes and they were so good. Thanks for sharing! I don’t believe Lawry’s contains MSG anymore! Looks very similar to a recipe for Melting Potatoes that I made from Barbara Kafka’s, “Roasting.” Must have been the mid 90’s when published. The only other explanation could be that the oven runs hot which can easily be adjusted for by getting an oven thermometer. Used a rich homemade vegetable broth, fresh herb blend, and was out of garlic so used cut shallot with the broth finish…excellent! Thank you! Toe nail fungus can really put you off the recipes…. Probably will use some clarified butter to finish for that extra deep nutty flavor. If they didn’t get the right color, definitely cook them longer next time. My MIL used to make potatoes like this, and since her passing a few years ago, it’s one of those foods I have craved, especially on holidays, when she most often made the potatoes. After a half hour (second alarm going off), it was time to take them out. Me thinks calibrating the oven may reveal a discrepancy. I, too, love these potatoes as does my family. I’d love to use up my turnips with this recipe but I don’t know if the extra sugar/lack of starch will doom them to burning. Spend the extra time and make those instead. https://www.cancer.gov/about-cancer/causes-prevention/risk/diet/acrylamide-fact-sheet, Canadian Government – I mean, wow. (Beef fat is also essential to the flavor of Yorkshire Pudding.) I have a traeger smoker and am going to try it in there. Why don’t I cook with butter more often (oh yeah, my high cholesterol, that’s right)?! Made these tonight and I wanted to eat half the pan! Aluminum intake is linked to Alzheimer’s disease. didn’t peel & ital. Hello! Your recipes have never led me astray and this one certainly was not the exception to that rule. I read this recipe here a year ago when it was posted and JUST NOW made them – can’t believe I didn’t do it sooner! I cope better when I am busy too. ❤. I have made this dish many times – one thing I do for more garlic flavor is that I crush the garlic and then soak the cloves in the chicken broth while the potatoes roast for the first 30 min. I used a combination of peeled russets and baby white potatoes, a couple unpeeled, just to compare. Rather soak the pan :). Roasted at :) Thanks for the inspiration! Sounds delicious! Any tips for making these ahead of time and then reheating? Since everything was so hot the liquid evaporated almost on contact. Or give the recipe to my daughter in law & let her make them, & then I’ll go eat them at HER house. And the next logical follow is, how do you clean up the burnt/baked on mess? For the cake-off challenge, Buddy and Duff must each create a dazzling, Bollywood-inspired cake for Food Network's Aarti Sequeira. Much like the recent recipe for slow roasted sweet potatoes, I prepare large batches so there will be a stash of leftovers. Full of MSG! GetCurried. I didn’t want to waste my pile of peels, so I dumped them in my dry fryer for 12 minutes on 380 degrees and they were delicious! I use locally grown pinkish heirloom potatoes for this, but they were a bit on the small side, so I, too, was afraid the temperature would be too high. When you’re sheltering at home, russets will do! I made these with apparently other things on my mind as I forgot to turn them and added the broth after 15 minutes instead of 30. You would be lucky if you had 2 ovens. Third, potatoes are fairly hearty and the idea of cooking them early and rewarming seems like a sure bet as long as they get a good crusty carmelization on the outside first. There’s a trendy British inspired restaurant in SF called the Cavalier and they serve their steak with beef tallow potatoes, so good! My 9yo daughter was requesting I make more, before we were even through with the ones on the table! THANKS! Oh! Has anyone experimented with this recipe beyond potatoes/sweet potatoes? Thanks, as always, for your posts. 410 in a toaster oven. Après la délicieuse recette du butter chicken, Sanjee de bollywoodkitchen… I did try to make it at a lower temperature ,that did not work. They were every bit as incredible as the recipe reads. WHY?! I don’t have regular 9×13 metal pan, so I made them in two round cake pans. I made these today and they were incredible! Despite having to wave the smoke away from the fire alarms, my husband has already requested these be made again. I haven’t tried it but they’re halfway between floury (Russets) and waxy (Yukon Gold) so they’d probably work here. SO GOOD. I planned to make this tonight based on your Instagram post a while back (I was going to reference the real simple recipe), and I was sooooo happy to see you posted it this afternoon! I used Yukon Golds and thyme, but I don’t think herbs are even necessary – but the garlic definitely! The recipe is perfect! You can make these much healthier and they can still be crispy. What’s not to like about anything potato? So when I made them tonight I used clam juice instead of chicken broth (we live in Maine – you can get it in a bottle at the grocery store). Completely delicious! So I am telling you about my favorite kitchen thing a spurtle…..I use it for stirring everything awesome. Alas I missed the 2nd turn over roasting (my eyes missed that in the middle of writing with excitement) and went right to the broth. Your email address will not be published. Just had a problem with them sticking to the pan. My only problem is the smoke that developed in the oven and ultimately filled the house. Dining in Mumbai, Maharashtra: See 2,11,959 Tripadvisor traveller reviews of 14,634 Mumbai restaurants and search by cuisine, price, location, and more. I added about 2 T olive oil in addition to the butter, I had 3lbs so could have upped the stock, they absorbed it all. http://www.leevalley.com/us/Wood/page.aspx?p=72310&cat=2,40733,44734&ap=1. Delicious recipe everybody loved it, I believe I will make this really often from now on. These are so good! Post was not sent - check your email addresses! I managed to set off the fire alarm during the first 15 minutes. They’re definitely more roasted/browned than Greek potatoes, but if you want something more classic, the lemony potatoes from Veganomicon are actually spot-on. WELL we will be trying THIS dish this weekend for SURE. I served them with salmon steaks with a mango salsa and green beans. If you added lemon juice in place of part of the broth, and perhaps oregano, would these be similar to the potatoes you get at Greek restaurants? As they dry out/cook they should absorb some liquid. Not questioning the recipe, which sounds delicious, but I’m curious as to how or why one doesn’t end up with a kitchen full of smoke from burnt butter (which has a quoted smoke point of just 350F). Can these be made ahead of time and reheated? She roasts My minor changes: I used dried herbs, and I added a quartered small onion after the first 15 minutes instead of the garlic. I put the exhaust fan on “turbo” and continued after I turned the potatoes. I only mention it because I want you to have a long healthy life. Thanks for the reminder. Thank you!!! The sweets were fantastic! ok i did not know that thingy was called a fish spatula but they are fantastic. Because there will be a next time, yummm. Rejoice in the goodness of what was, and will be. Hard to cook a roast at 500, but if could do the last stage while the roast rests, would work out perfect. We loved the result ~ can’t think why I’ve not made them since. Sometimes I add a bit of curry when I eat mine, since I like that savory/sweet thing. So enjoy your descriptions with your recipes, which are all spot on. This is a generic quick imitation of fondant potatoes. I have made many dishes from your pages over the years and am convinced they have helped anchor my relationship with my slightly fussy French in-laws at our midwestern US dining table. We ended up sprinkling parmesan on top and putting back in the oven for a minute or two as well. Firstly, I’m so sorry to hear of your news and can’t begin to imagine how hard it’s been dealing with your grief with an already busy life. 9 which equals 475 degrees Fahrenheit. Downside is the smell makes the fam think I’m making actual bacon, and I hate to disappoint. It’s the real thing. And leftovers will be enjoyed tomorrow! Wow! Thinking of you during this time. You rock and take your time – it is awful but time helps. Also, using a pan that *just* fits the potatoes in one layer (I had to use two 8×8 brownie pans — non-stick) will help keep the broth from evaporating too quickly. I am totally trying this recipe! They are good but take up oven space that is dedicated to only one dish. The potatoes were good, but not as delicious as they looked in the photos here….I think I need more practice and maybe a counter top to help me….but I digress. I’m cooking a roast at 350 I would like to put the potatoes back in the oven while I make the gravy. I truly hate to be a stick in the mud and I love food. While many oven are designed to go to the temp, it should rarely be done as you do not know if most home ovens can actually stand that without starting a fire. I came across a recipe here I cannot find now–it called or whole potatos on about 250 degrees for 3 hours. They didn’t get as brown as the ones pictured. And even better, my picky kids ate them, no fuss, no drama, just gobbled them up. So now it is Saturday morning and I have no sink anymore…just a stove in the middle of a room next to a disconnected water heater with the dry fryer, microwave, and toaster operating on alternating extension cords in the dining room. There’s a wonderful spice shop here in San Francisco called Spice Ace and she sells an identical blend without the junk called Golden Gate Seasoning Salt. I parcook the potatoes and rough them up a little before roasting and use a lot of Lawry’s seasoning salt. (I did, I’ll note, take it out a few minutes before the full 45. Keep that in mind if you want to make them ahead! They still tasted pretty good — they were all gobbled up within a few minutes — but what did I do wrong? My children and my boyfriends ate not only every last potato, but they poured the drippings on their plate and ate that too. An addition worth mentioning when I did this with a root veggie mix like beets, celeriac, turnips is that I added cracked stale bread bits, they added a delightful crunch while being just softened by the soaking up of the broth. My husband declared the meal fit for a king. Thanks for another great one! To those who’ve had trouble with burning, I’d suggest checking the potatoes halfway between each 15-minute interval, and not being afraid of using your judgment to cut short the recommended cooking time. This is a new electric oven with digital controls so I am presuming the temp is accurate. Will definitely be making these often. I have a lactose intolerant, but tater-loving, daughter who would enjoy this recipe. I am all the time sending colleagues your way with knock out recipes (usually they see what I am eating for lunch and demand the details) last week is was the Green Grain Taco Bowl. Used russet/baking potatoes and they were perfect. I too just ate potatoes tonight and want these! Cara Mengobati Ejakulasi Dini Sembuh Permanen, Sending you love and peace and all the melty potatoes. Deb, thank you for the reassurances about feeling nervous about the heat, the butter, etc….your confidence is correct, this recipe is a winner! I’ve been wanting to make this again for a vegetarian friend, but I’m having a hard time figuring out what to make to go with these (my head immediately goes to steak/pork chops/roasted chicken and cannot get out of the meat-loop). Is there a dairy free alternative to butter that will also brown? I just made these and had a very similar experience. Do you have to peel these for them to turn out correctly? I did read all the comments, but have you ever tried “Smashed Potatoes” it is similar to the recipe and it is in a book “Oh! Mine didn’t caramelize as much, next time will preheat oven longer. Deb – I’m always looking for an easy way to get super crisp browned potatoes on the table! OMG, add theses this evening, best potatoes ever👍👍👍. So I save the fat my husband trims from steaks and roasts and freeze it. Butter started burning, smoke pouring out ov oven, and when I added the liquid steam added to the smoke. Zoom in to see updated info. They love all things potato based ha ha🙌😊. Gotta get those nutrients! Our wonder BollyWood Theater (Indian street food) had a special a couple months ago of roasted butternut squash that was sooo good. I’d just add them in and hope for the best. We had vegetarian sausages with ours. Based on your picture of beautifully browned lumps of happiness on the plate, mine were colorless islands in a sea of beef broth. Made them tonight! I made the dish tonight, and it was delicious. We left skins on because potatoes were small. Oh. Do you not put the broth in with the potatoes for the first half hour? Enjoy ! It was like the universe was asking me to make it. Oh my goodness — how devastating to lose your home. I tried this last night. Cancer Society- Shop by department, purchase cars, fashion apparel, collectibles, sporting goods, cameras, baby items, and everything else on eBay, the world's online marketplace Also, left skins on the sides of each piece and turned out fine. Yum! I used a combo of coconut and olive oil and they were incredible. Oh good heavens, yes! Girl's First Tubing Experience Isn't What She Was Expecting. I also wondered if I could use red, unpeeled potatoes since I already have them.
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