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MELTING POTATOES This will Become Your Favorite Side Dish
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Apr 18, 2025
MELTING POTATOES This will Become Your Favorite Side Dish Today's Recipe: https://catherinesplates.com/melting-potatoes/ **Click here to see my recipe blog: https://catherinesplates.com NEW: To purchase my Dessert Cookbook, click link https://www.blurb.com/bookstore/invited/10034701/10feb0fb4a14a171cfaeed6889d6656eab1a0016 *To purchase my cookbook vol 1, click link https://www.blurb.com/b/9452561-catherine-s-plates **To purchase my cookbook vol 2, click here https://www.blurb.com/b/10367334-catherine-s-plates-cookbook ***To purchase my cookbook vol 3, click here https://www.blurb.com/b/11248440-catherine-s-plates-3rd-edition-2022 ***My Amazon StoreFront https://www.amazon.com/shop/catherinesplates (As an Amazon Associate I earn from qualifying purchases.) ***Follow me on Social Media
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0:00
we're going to take these rusted
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potatoes and we are going to make
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melting
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potatoes these are caramelized on the
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outside nice and tender and flavorful on
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the inside they practically melt in your
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mouth i'm calling these golden oven
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roasted potatoes it is the perfect side
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dish that is going to become your
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favorite now whether you're using russet
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potatoes or the Yukon gold potatoes you
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want the Yukon gold potatoes that will
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fit into the palm of your hand you're
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going to want to peel them now you can
0:38
use a pairing knife and then peel it
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towards you or you can use a peeler and
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you're just going to peel it away from
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you just going to peel everything into
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this bowl here
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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
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when I was a child I remember peeling
1:06
potatoes i was that
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child given a bag of potatoes and
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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
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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
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yourself just like that i'm using just a
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pairing knife here i do like using the
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vegetable peeler i tend to get less of
1:38
the potato
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off all right I'm going to get rid of
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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
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just going to put my potatoes in
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it stops the oxidation of
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them and then what we're going to do is
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cut these into 1 inch
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pieces about right
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there you want to kind of keep these the
2:07
same
2:12
size and then I'm going to put them back
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into the
2:17
bowl till I get the other ones sliced up
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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
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some of the softer
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ones there we
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go come over here and show you this
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angle this is going to become one of
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your favorites i'm going to tell you
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right
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now there we go
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make sure you rinse out your potatoes
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add some fresh water we'll set those off
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to the side we're going to make a butter
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drizzle for them i'm just using a
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measuring cup or you can use a small
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bowl anything that's safe for your
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microwave and we're going to use four
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tablespoons of
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butter one two three four
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we're going to place this in the
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microwave for about 45
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seconds to get this nice and
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melted let's season the butter up if
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you're using salted butter do not add
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any more salt to your butter okay unless
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you want to add just a little pinch of
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salt that's totally fine now I'm going
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to be
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using black pepper half a
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teaspoon a pinch of salt i do have salt
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in my
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butter and then we're going to give it
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some time how much time does it
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need one
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teaspoon we're going to whisk this all
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together
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that looks good i'm going to take my
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potatoes i'm going to drain them and
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then I'm just going to blot them dry
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with some paper
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towels you're not going to totally get
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them dry we're just going to get the
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excess water off of
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them there we go that's
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perfect we're going to put a little
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sunshine on these
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potatoes yes
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take your butter
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mixture put it all on top of those
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potatoes get all that goodness out of
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there we're going to gently toss until
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all the potatoes are covered with that
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butter and the
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seasoning let's bring over our
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sheetpan okay what we're going to do is
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place our potatoes in a 9 by13 baking
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dish
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i'm hoping to get them all into one pan
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we'll see if not we'll use a smaller pan
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for the rest of them we want one single
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layer there we go had to get that last
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one in there right i'm just going to
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scrape the seasonings down into that
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butter and get all that flavor out and
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what we're going to do is pour that on
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our potatoes here
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we're going to roast these the first
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round it's going to be 20 minutes at
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450° and I'm going to come back show you
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what we're going to do with them after
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that here's round one we're going to
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flip them they're going to be flipped a
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few times now why the high heat of
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450° because we want to roast these at a
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high heat so they get nice and crispy
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caramelized on the outside
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and then they get nice and soft pillowy
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on the inside all right just use a small
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spatula that way you don't break the
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crust of the
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potatoes these are going to go back in
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the oven for 15 minutes cuz we do have a
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high heat in there all right let's go
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with these while we are roasting the
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second time the potatoes we are going to
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get a measuring cup we're going to
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measure out one cup of chicken
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broth now to that we're going to take
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some minced garlic you can mince it
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yourself if you want or you can just get
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the garlic about 1 and 1/2 teaspoon i'm
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going to add in there and then I'm gonna
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crack in some black
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pepper about a quarter of a
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teaspoon there we go take a fork or a
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small whisk and blend this
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together we're going to set this off to
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the side we're going to bring our
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potatoes back out of the oven second
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roast right we're flipping again oh
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they're getting nice and crispy look at
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that that high heat is going to be lock
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in that pillowy softness on the
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inside all right remember we made that
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chicken broth and
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garlic look at that yeah had the black
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pepper in there too let's just pour
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those all over the
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potatoes get it all in there all that
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garlic in there kind of looking for my
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pastry brush there to get all that
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garlic
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out go
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yeah 15 more
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minutes grab a fork test for
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tenderness oh yeah that's
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tender look at those let's serve these
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up i'm going to give it a try for
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you serve them on a nice platter
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all right let me show you how we're
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going to finish this up we're going to
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drizzle four tablespoons of butter
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across
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mhm it's a decadent side dish i'm going
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to take some parsley it's going to go
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across the top oh yeah that's what it
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needed there we go y'all these are my
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melting potatoes
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what do y'all
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think oh I'm going to serve myself this
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one right
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here oh it's nice and crispy on the
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outside you can tell that it's
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caramelized nice and soft and pillowy on
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the inside there here's my
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bite wow who's making this perfect side
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dish you may not go back to your regular
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potatoes all right you guys give me a
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thumbs up on these let me know when
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you're going to make these we got Easter
9:26
right around the corner we got Mother's
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Day we got picnics you got Fourth of
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July all kinds of fun things to make
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these for all right you guys i'll see
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y'all on the next episode bye
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