melting potatoes;

This is an awesome sidekick to a meal!  It does take a long time, but not a ton of effort, just the checking every 15 minutes and flipping.  Most of the work is upfront, and also works out well for a helper to make when you’re preoccupied with the main dish.  Holy butter!  No literally, this is what happened when I microwaved the butter…I thought it was amusing so I took a photo, XD.

This recipe was adapted from Spicy Southern Kitchen’s melting potatoes recipe, and let me tell you, they really are “melting”!  The chicken broth gives them a full whallop of flavor, and they’ve got this creamy–not what you think of roasted–texture that does just melt away in your mouth.  Mine didn’t really get that nice crispy color that Christin’s did, but they were still tasty as heck.

Try out the recipe and let me know how it works for you!  I did update the recipe a bit to make it clearer than I found the original, but there was a good note on the original: since these bake at a high heat, don’t use a glass baking dish!  (Which I did.  Whoops.  That’s what I get for not reading the recipe beforehand.  But it worked out fine!)

Related posts:

potato pancakes; basic pizza crust; broccoli cauliflower risotto; loaded whole30 french fries; sour cream and chive biscuits;