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.
2 pounds Yukon Gold potatoes
1/2 stick butter, melted
1 cup chicken broth
4 garlic cloves, mashed
Fresh ground pepper
- Preheat oven to 500º.
- 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).
- Bake for 30 minutes, flipping them at the 15 minute mark.
- Add the broth and garlic to the sheet pan and continue baking for another 15 minutes.
- 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|