Melting Potatoes

Instructions:

  1. Prepare the potatoes:
    • Peel small potatoes (optional) or cut larger ones into halves or quarters for uniform size.
  2. Sear the potatoes:
    • In a large skillet, heat butter and olive oil over medium heat.
    • Add potatoes, cut side down if halved, and sear until golden brown on the bottom (about 5–7 minutes).
  3. Add flavor:
    • Add minced garlic, salt, pepper, and herbs. Stir gently to coat.
  4. Simmer to melt:
    • Pour in the broth or water, reduce heat to low, and cover the skillet.
    • Let simmer for 15–20 minutes, occasionally shaking the pan, until the potatoes are tender and the liquid has mostly evaporated.
  5. Finish & serve:
    • Remove the lid and cook a few more minutes if needed to allow the potatoes to crisp slightly while remaining creamy inside.
    • Garnish with fresh parsley or thyme before serving.

💡 Tips:

  • Yukon Gold or baby potatoes are ideal—they become creamy without falling apart.
  • For extra richness, add a bit more butter at the end.
  • You can also sprinkle with grated Parmesan for a cheesy twist.

If you want, I can also give you a foolproof “melting potatoes” oven-baked version that’s even creamier and easier to make.

Do you want me to share that version too?