Melting Potatoes

Steak and potatoes....perhaps the greatest combo in all of dining history. How many different ways do I love my potatoes? Baked...French fried...hash browns...tater tots...Hasselback...au gratin...there are so many ways to cook them. I stumbled across this recipe for Melting Potatoes this week...just one more way to create the perfect match for bone-in ribeye.


Ingredients
2 pounds Yukon Gold potatoes
1/2 stick butter, melted
1 cup chicken broth
4 garlic cloves, mashed
Kosher Salt
Fresh ground pepper


Directions

1. Preheat oven to 500º.
2. Slice potatoes into 1-inch rounds. Place them in a bowl and add butter, salt and pepper. Toss and then transfer in a single layer on a rimmed, metal sheet pan (a 500º oven is way too hot for glass bakeware).
3. Bake for 30 minutes, flipping them at the 15 minute mark.
4. Add the broth and garlic to the sheet pan and continue baking for another 15 minutes.
5. Serve with the broth drizzled over the top of the potatoes.

Pairing: Bone-in ribeye with melting potatoes? Cabernet Sauvignon, please.

Grogs and Goldie, 1956