Melting Roasted Potatoes


It occurred to me recently that I don’t even have a “side dish” category on here. Don’ get me wrong, I do love side dishes—sometimes even more than the main course—so I’m not entirely sure why this is the case. In the more recent years it probably has something to do with cooking being more a survival mechanism than a joy, which in turn makes side dishes a bit of an afterthought. Salad, blanched or roasted vegetables + bulgur or rice. Done.

When I do potatoes as a side (rare these days, especially non-sweet potatoes), I usually just roast them. They’re easy and pretty fabulous that way (particularly if you’re using fingerling potatoes). I’ve had this version saved for a while, though, and decided to make them recently when my meatloaf-obsessed child requested meatloaf. Meatloaf begs for some type of potato as a side, so I settled on these.

The cooking method for these potatoes is not terribly different from how I make my Greek lemon-oregano roasted potatoes, so I knew they’d be a hit. You roast the potatoes for a while to develop a golden, crisp exterior, and then you add chicken broth and roast them again. The broth makes the potatoes soft and tender on the inside. These potatoes are incredibly creamy and delicious.

The whole family loved these, even Zachary, who is weirdly finicky about potatoes. He hates mashed potatoes (see? weird), likes fries (duh) and crispy roasted potatoes, but isn’t a fan of softer potatoes like baked potatoes or those in stew or soup. Since these are a combination of crisp and soft, I didn’t know which way he’d go but he placed firmly in the “like” camp and asked for seconds (yay! but also boo! because that’s less for me).


Melting Roasted Potatoes

5 thoughts on “Melting Roasted Potatoes

  1. I can’t believe there are people out there that don’t love potatoes!

    These look amazing. I never even thought of adding broth to potatoes like this. I’m definitely going to give it a try 🙂

  2. This is more about cookware than the recipe, but what is the brand of the roasting pan? And more generally, what baking/serving dishes do you recommend? After our Thanksgiving attendance list swelled up last moment, I am planning to order some more on Amazon with Prime shipping 🙂

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