I Just Discovered Melting Potatoes and I’m Officially Serving Them With Everything

There have been many food trends over the past decade. Some are delicious, like avocado toast, matcha tea, and poke bowls. Some are fun, like rainbow pastries, acai bowls, and latte art. And some are downright odd, like charcoal ice cream or edible gold. [1] As you can see, many of these dishes feature some unique kind of ingredient (I mean when was the last time you ate charcoal? And did you even know what acai was before it became popular?) This year we are going back to the basics, with melting potatoes. 

Potatoes have been cooked in almost all forms up until now and each one is delicious, from tater tots to chips to French fries to soups to mashed potatoes to gratin to even potato waffles. Everyone has a favorite (or loves each one individually), but here’s a new potato dish to add to this versatile food’s repertoire: 

Melting Potatoes

Recipe posts on Pinterest spread awareness of this new food fad: thick slices of potatoes roasted with butter and chicken stock. As the posts say, they are “creamy caramelized coins that melt in your mouth.”

The Health Benefits of Melting Potatoes

Potatoes have been given a bad rap with the rising trend of low-carb diets. However, low carb doesn’t always equal healthy and high carb doesn’t always equal unhealthy. Despite potatoes’ recent notoriety, they are actually packed with health benefits. 

Potatoes are a staple food in many countries and for good reason. They are filling and contain many vital nutrients.

The magnesium iron, phosphorous, zinc, and calcium in potatoes can help the body strengthen and maintain bone structure. Their potassium causes vasodilation (widening of the blood vessels), which lowers blood pressure. Choline in potatoes can support brain health and aid the absorption of fat, muscle movement, and mood stability. 

Despite potatoes’ bad rap when it comes to dieting, their satiation can help reduce people’s appetites and help them feel fuller for longer, which can help them eat less. Potatoes also contain a lot of vitamin B6, which is vital to the function of the metabolism by breaking down carbohydrates and proteins to create energy for the body. So maybe melting potatoes don’t deserve to be skipped at a meal.

The truth of the matter is that the healthiness of potatoes can depend on how they’re cooked. If your experience with potatoes is limited to chips and French fries, it’s time to open your horizons. 

Here are some tips to get the most benefits out of your potatoes:

• Skip the fryer and focus on roasted potatoes, mashed potatoes, jacket potatoes, and potato salad.
• Leave the skin on, and just wash them well before cooking by scrubbing the potatoes under running water and removing any eyes with a knife
• Choose healthy toppings and additives like tuna, beans, goat cheese, fresh herbs, and olive oil. [2]

Also keep in mind, that although potatoes do have many health benefits, they — like many other healthy foods — should be consumed in moderation, especially by people who are sensitive to nightshade-related plants, and those who suffer from diabetes or obesity.

How To Make Melting Potatoes

Ingredients:

• 2 pounds Yukon Gold potatoes, peeled and sliced 1-inch thick 
• 4 tablespoons unsalted butter, melted*
• 2 teaspoons chopped fresh rosemary or fresh thyme leaves 
• 1 teaspoon kosher salt 
• 1 tsp black pepper
• 1 teaspoon freshly ground black pepper 
• 1 cup chicken or vegetable broth
• 2 cloves garlic, smashed

Directions:

1. Preheat the oven to 500°F with the rack in the upper third. 
2. Toss potatoes with butter*, thyme or rosemary, salt, and pepper. Transfer to a 9 x 13-inch metal baking dish and arrange the potato slices in a single layer. (Don’t use a glass pan; it can break under such high heat. A cast-iron skillet will work great too.)
3. Bake for 15 minutes, flip the potatoes, then bake them for another 15 minutes. 
4. Remove the dish from the oven and add the chicken or vegetable broth and garlic cloves.
5. Return the pan to the oven until most of the stock is absorbed into the potatoes, about 15 minutes more. 
6. Transfer the potatoes to a serving platter and pour any remaining liquid from the pan over the top. Serve warm.

Notes:

* Instead of butter, you can try substituting ghee or coconut oil. Keep in mind that the flavor will be slightly different.

• The high temperature is imperative to the caramelization of these potatoes, so don’t cheat on this.
• Yukon potatoes are usually used for mashed potatoes and are the best for this recipe as well to create that perfect creaminess.
• One-inch thick potato rounds may sound too thick, but remember, we’re not going for crispy potato chips; we’re going for potato decadence.