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Lightened Up Classic Melting Potatoes

It’s not the potato that’s fattening, its what you do to the potato that makes it fattening.  Words to freaking live by.  I read that years ago and its stuck with me ever since.  Case in point; Melting Potatoes, recipes can call for a cup of butter!  A Cup.  Why the fig Newton would you do that to yourself!?!  A little butter goes a long way plus you’ll get the flavours from the stock coated and browned on the potato discs.  You’re going to have a flavour and texture explosion when you eat these potatoes.  They’re called Melting Potatoes for a very real reason… they melt in your mouth.

So I chose yellow-fleshed potatoes because they’re creamy and buttery and I love them ❤️

Now Back to the Recipe…

I scrubbed the potatoes and patted them dry before I sliced them.  Never wash potatoes until just before you’re about to use them because the dirt and soil helps preserve them.

Pro tip ^[4]: The key is to store potatoes in a cool dry place, like in the cabinet of a pantry, in a paper bag or cardboard box. It’s important to keep potatoes at the cool, ideal temperature (but not, surprisingly, the fridge) to prevent them from turning green, getting soft spots, or pre-maturely sprouting.

When I made these potatoes I served them with:

Creole Roasted Chicken ^[5]

I had the oven at 400 though, not 375.

I also served…

Asian Tomato and Cucumber Salad ^[6]

and…

My NEW Ultimate Creamed Spinach ^[7]

I present you with Lightened Up Classic Melting Potatoes, they’re buttery, creamy, dreamy and ohhh so good.

This is how I made them:

Preheat your oven to 400.

Slice the potatoes into 1 inch discs.

Lay the slices on a baking sheet.

Place a little piece of butter onto each disc.

Season with the coarse salt and pepper.

Roast for 20 minutes, the flip the potato slices.

Pour the stock onto the baking sheet and again, season the potato slices with more salt and pepper. 

Roast for another 20 minutes.

Serve immediately! 

A lightened up recipe for buttery, delectable Melting Potatoes – a little butter goes a long way here, you can’t go wrong with this recipe!

 

Other Recipes You Might Like:

Buttermilk and Dill Mashed Potatoes ^[8]

 

Crispy Potatoes ^[9]

 

French Farmhouse Potatoes with Broccoli ^[10]

 

 

 

Print ^[2]