These ingenious melting potatoes will melt in your mouth
Created: 08/30/2022, 19:56
By: Anne Tessin
Creamy, melting potatoes from the oven - this recipe is heavenly.
© Kia Cheng Boon/Imago
No more traditional potato dishes.
Turn the everyday side dish into a real melt-in-your-mouth dish with butter, broth and garlic.
Baked potatoes tend to be crunchy (especially with baking soda, by the way) and that's delicious, but it's time for something new.
Go for a completely different consistency today and conjure up potatoes in the oven that literally melt in your mouth - and are therefore rightly called melted potatoes.
The popular tuber is combined here with broth or white wine, garlic, Mediterranean herbs and lots of butter.
It tastes as wonderfully spicy and creamy as it sounds, so grab the peeler.
Melted potatoes from the oven: You need these ingredients
1 kg floury potatoes, or mainly waxy potatoes
5 tbsp butter (or more to taste)
2 teaspoons thyme or rosemary, chopped
1 teaspoon coarse sea salt
0.5 tsp ground pepper
250 ml hot chicken stock (alternatively: vegetable stock)
optional: a dash of white wine
4 cloves of garlic
Potato peelings are so versatile
View photo gallery
Melted potatoes as a delicious side dish: This potato recipe always works
Preheat your oven to 260 degrees.
Peel the potatoes with the vegetable peeler and cut them into slices or cubes about 1.5 to 2 cm thick.
Melt the butter (this is how it works without mess in the microwave) and mix it with the herbs and spices.
Pour the seasoned butter over the sliced potatoes and toss them until well coated.
Then spread the buttered potato slices or cubes on a baking sheet and bake for an initial 15 minutes.
After this time, turn the potatoes and bake them for another 15 minutes.
Finely chop the garlic cloves, stir them into the hot broth and carefully pour the whole thing onto the tray with the potatoes.
You can replace part of the broth with white wine if children, pregnant women and the like are not eating.
Caution: The alcohol does not boil off significantly.
Cook the potatoes in the broth again until the broth is almost gone.
Then transfer the potatoes to the container you wish to serve them in.
Pour the broth remaining on the baking sheet over them and garnish with fresh thyme or rosemary.
These creamy potatoes are ready with the makings of your favorite dish.
They make a great side dish, but they also taste great on their own.