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MELTING POTATOES This will Become Your Favorite Side Dish
Today's Recipe: https://catherinesplates.com/melting-potatoes/
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0:00
we're going to take these rusted
0:02
potatoes and we are going to make
0:04
melting
0:06
potatoes these are caramelized on the
0:10
outside nice and tender and flavorful on
0:13
the inside they practically melt in your
0:16
mouth i'm calling these golden oven
0:19
roasted potatoes it is the perfect side
0:22
dish that is going to become your
0:26
favorite now whether you're using russet
0:29
potatoes or the Yukon gold potatoes you
0:32
want the Yukon gold potatoes that will
0:33
fit into the palm of your hand you're
0:36
going to want to peel them now you can
0:38
use a pairing knife and then peel it
0:41
towards you or you can use a peeler and
0:45
you're just going to peel it away from
0:50
you just going to peel everything into
0:53
this bowl here
0:58
this is the perfect side dish i've
1:01
peeled lots of potatoes in my day and
1:03
age let me tell you all the way back to
1:05
when I was a child I remember peeling
1:06
potatoes i was that
1:08
child given a bag of potatoes and
1:11
started peeling now I'm using the rusted
1:13
potatoes because that is what I had on
1:14
hand which makes the perfect dish too
1:17
there's so many things to say about this
1:19
recipe we're going to use the pairing
1:21
knife and then you're going to peel
1:23
towards you very carefully try to get as
1:25
much of the skin off with less of the
1:28
potato okay just peel it towards
1:30
yourself just like that i'm using just a
1:32
pairing knife here i do like using the
1:35
vegetable peeler i tend to get less of
1:38
the potato
1:43
off all right I'm going to get rid of
1:44
this i'm going to rinse off the
1:47
potatoes all right I've rinsed out my
1:49
bowl i just put some water in it i'm
1:51
just going to put my potatoes in
1:52
it stops the oxidation of
1:56
them and then what we're going to do is
1:58
cut these into 1 inch
2:03
pieces about right
2:05
there you want to kind of keep these the
2:07
same
2:12
size and then I'm going to put them back
2:14
into the
2:17
bowl till I get the other ones sliced up
2:20
if we keep them all the same size or
2:22
pretty close to it they'll cook nice and
2:25
even you won't have a hard potato with
2:28
some of the softer
2:30
ones there we
2:35
go come over here and show you this
2:41
angle this is going to become one of
2:43
your favorites i'm going to tell you
2:44
right
2:45
now there we go
2:51
make sure you rinse out your potatoes
2:53
add some fresh water we'll set those off
2:55
to the side we're going to make a butter
2:58
drizzle for them i'm just using a
3:01
measuring cup or you can use a small
3:03
bowl anything that's safe for your
3:06
microwave and we're going to use four
3:08
tablespoons of
3:10
butter one two three four
3:17
we're going to place this in the
3:18
microwave for about 45
3:21
seconds to get this nice and
3:26
melted let's season the butter up if
3:29
you're using salted butter do not add
3:31
any more salt to your butter okay unless
3:34
you want to add just a little pinch of
3:36
salt that's totally fine now I'm going
3:39
to be
3:40
using black pepper half a
3:47
teaspoon a pinch of salt i do have salt
3:51
in my
3:52
butter and then we're going to give it
3:54
some time how much time does it
3:59
need one
4:02
teaspoon we're going to whisk this all
4:05
together
4:07
that looks good i'm going to take my
4:10
potatoes i'm going to drain them and
4:11
then I'm just going to blot them dry
4:13
with some paper
4:17
towels you're not going to totally get
4:19
them dry we're just going to get the
4:21
excess water off of
4:23
them there we go that's
4:27
perfect we're going to put a little
4:29
sunshine on these
4:31
potatoes yes
4:34
take your butter
4:39
mixture put it all on top of those
4:42
potatoes get all that goodness out of
4:44
there we're going to gently toss until
4:47
all the potatoes are covered with that
4:48
butter and the
4:51
seasoning let's bring over our
4:56
sheetpan okay what we're going to do is
4:59
place our potatoes in a 9 by13 baking
5:01
dish
5:04
i'm hoping to get them all into one pan
5:06
we'll see if not we'll use a smaller pan
5:08
for the rest of them we want one single
5:16
layer there we go had to get that last
5:19
one in there right i'm just going to
5:21
scrape the seasonings down into that
5:23
butter and get all that flavor out and
5:25
what we're going to do is pour that on
5:27
our potatoes here
5:31
we're going to roast these the first
5:33
round it's going to be 20 minutes at
5:36
450° and I'm going to come back show you
5:39
what we're going to do with them after
5:41
that here's round one we're going to
5:44
flip them they're going to be flipped a
5:46
few times now why the high heat of
5:51
450° because we want to roast these at a
5:53
high heat so they get nice and crispy
5:56
caramelized on the outside
5:59
and then they get nice and soft pillowy
6:03
on the inside all right just use a small
6:08
spatula that way you don't break the
6:11
crust of the
6:12
potatoes these are going to go back in
6:15
the oven for 15 minutes cuz we do have a
6:19
high heat in there all right let's go
6:22
with these while we are roasting the
6:25
second time the potatoes we are going to
6:28
get a measuring cup we're going to
6:30
measure out one cup of chicken
6:38
broth now to that we're going to take
6:41
some minced garlic you can mince it
6:44
yourself if you want or you can just get
6:47
the garlic about 1 and 1/2 teaspoon i'm
6:50
going to add in there and then I'm gonna
6:53
crack in some black
6:56
pepper about a quarter of a
6:59
teaspoon there we go take a fork or a
7:03
small whisk and blend this
7:06
together we're going to set this off to
7:08
the side we're going to bring our
7:09
potatoes back out of the oven second
7:13
roast right we're flipping again oh
7:16
they're getting nice and crispy look at
7:18
that that high heat is going to be lock
7:20
in that pillowy softness on the
7:24
inside all right remember we made that
7:27
chicken broth and
7:29
garlic look at that yeah had the black
7:33
pepper in there too let's just pour
7:35
those all over the
7:39
potatoes get it all in there all that
7:42
garlic in there kind of looking for my
7:44
pastry brush there to get all that
7:45
garlic
7:46
out go
7:50
yeah 15 more
7:52
minutes grab a fork test for
7:56
tenderness oh yeah that's
8:00
tender look at those let's serve these
8:03
up i'm going to give it a try for
8:07
you serve them on a nice platter
8:19
all right let me show you how we're
8:20
going to finish this up we're going to
8:22
drizzle four tablespoons of butter
8:28
across
8:30
mhm it's a decadent side dish i'm going
8:33
to take some parsley it's going to go
8:35
across the top oh yeah that's what it
8:38
needed there we go y'all these are my
8:40
melting potatoes
8:43
what do y'all
8:48
think oh I'm going to serve myself this
8:51
one right
8:53
here oh it's nice and crispy on the
8:56
outside you can tell that it's
9:00
caramelized nice and soft and pillowy on
9:04
the inside there here's my
9:09
bite wow who's making this perfect side
9:16
dish you may not go back to your regular
9:20
potatoes all right you guys give me a
9:22
thumbs up on these let me know when
9:24
you're going to make these we got Easter
9:26
right around the corner we got Mother's
9:28
Day we got picnics you got Fourth of
9:30
July all kinds of fun things to make
9:33
these for all right you guys i'll see
9:36
y'all on the next episode bye
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