Melting potatoes changed my life — and no, I'm not exaggerating. Before I had my first savory, buttery, melt-in-your mouth bite, I would eat whatever carb you threw at me, no questions asked. French fries, hash browns, baked potatoes, mashed potatoes, and even chips were all the same to me. Now, any other spud can only be second best.
So, what makes melting potatoes so special? It's dangerously easy to make melting potatoes. All you do is wash and peel some spuds, sauté them in butter (lots of it), roast them in the oven with more butter, and then douse them with chicken stock. Seriously, the amount of butter you use will seem obscene at first and even made me question whether the recipe really was right. Of course, I forgot all about that the minute I sunk my teeth into a steaming, buttery sliver. It was worth burning my tongue to bite into section straight from the oven.
I followed Food Network's melting potatoes recipe, and it was so simple. And even though the recipe only called for four potatoes, that was more than enough for two people. (The recipe actually makes four servings, but my partner and I both had more than our fair share and there were still plenty of leftovers.)
Despite being a big fan of the recipe, there are a few things I would tweak the second time around. First, I would suggest experimenting with leaving the skins on the potato. I didn't peel the potatoes because I like the crunch of the skin, but the recipe did call for the skins to be removed. The skins get the crunchiest and the potato stays soft when you leave the skin on, so it would be interesting to see what the texture would be like if I had peeled the potatoes and allowed the edges to get crusty and caramelized.
If you love garlic (and I do!), then you may want to brown a few pieces on the stove before sprinkling them on top of the potatoes. I added way more garlic than the recipe called for, but I could even have done with a little more, especially if we're talking about little crunchy nuggets of roasted garlic. My mouth is already watering in anticipation!
With Christmas coming up, I highly recommed serving these up to your very lucky dinner guests. You should even make up a few exta slices and set them aside for yourself, because these babies will go fast.