Best way to Make homemade melting potatoes
- Flaky salt, to garnish
- 4 cloves garlic
- 4 sprigs fresh rosemary
- 2 cup low-sodium chicken broth
- 15-20 tablespoons unsalted butter
- 4 tablespoons vegetable oil
- Kosher salt and freshly cracked black pepper
- 8 russet potatoes
- Preheat the broiler to 400 degrees F.
- Strip the potatoes and cut off the closures. Cut into 1-inch cuts. Season the two sides of the potatoes liberally with genuine salt and pepper.
- Heat a cast-iron skillet (or other substantial, ovenproof skillet) over medium-high intensity. Add the oil and 4 tablespoons of the margarine. Burn the potatoes on one side until brilliant brown, around 4 minutes. Flip the potatoes and add the stock, rosemary and garlic. Cut the excess 6 tablespoons spread into shapes and disperse on top of the potatoes. Move the skillet to the broiler and cook until fork-delicate, around 30 minutes. Embellish with flaky salt and spoon the skillet sauce all around the potatoes.
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