The other evening we went to dinner at a new restaurant here on the island. The Blue Heron Kitchen and Bar. The island being Camano Island. And on Mr. Cs’ plate, along with a perfectly cooked rare steak were 2 1-inch-thick rounds of beautifully browned potato. And I of course, being the potato lover that I am, begged for a bite. And OMG! The potato was crispy on the outside and the inside tasted like the wonderful potato wedges you get when you make pot roast. The potatoes tasted braised. But how in the world were these 2 slices of perfection prepared? And how had the chef gotten them crispy?

Always being the cook who is up for a challenge, I decided to take my chances and see if I could find out how to prepare potatoes at home like the fabulous ones served at the restaurant. And truthfully, I thought this must have been something unique to this restaurant and that I wouldn’t be able to find anything like what I was looking for. Silly me. I’ve always agreed that there is really nothing new under the sun. But to have it blasted at you, in print, is a bit embarrassing. Because where the heck had I been that I didn’t know about melting potatoes? I’d never even heard or read the term. So, I sure didn’t know that that’s what potatoes fixed this way were called. Then to my further chagrin, it had only taken me about 30 seconds to learn the term “melting potatoes” when I searched under “oven baked potato slices”. And then, to heap on even more humiliation, after I learned what I was searching for, there were 6,630,000 recipes from which to choose! I almost went back to bed, pulled the covers over my head, and spent the rest of the day in a fetal position.

For once again it was proven to me how much I really don’t know about food. Even though I consider myself fairly well educated in its preparation. Hah! Think again Patti Carr!

Anyway, I prepared one large russet potato this way the other evening and we both were delighted with the result.

Now, this is not a low calory potato preparation. But more of a treat or tasty way to serve potatoes to guests. Oh, who am I kidding? I’m going to fix potatoes this way every chance I get. And I’m not going to feel guilty. Well, not too guilty!

So, I hope you give this recipe a try. And taste for yourself what all the hoopla is about. And then, let me know what you think. Unless of course you have been enjoying melting potatoes for years. Then I don’t want to hear even a word from you. I already feel embarrassed enough!    

Peace and love to all.

1 lg. russet* or 2 Yukon gold** potatoes 

½ tsp. kosher salt

freshly ground black pepper

2 tsp. extra virgin olive oil

2 T. unsalted butter, divided

chicken or veggie broth (see below for an update on the amount of broth to use)

¼ tsp. finely minced fresh rosemary or thyme

1 garlic clove, finely minced

Preheat the oven to 400-degrees.

Peel the potato or potatoes (your choice). (I peel russet potatoes for this dish but not Yukon golds.) Slice just a bit off the ends. (Just so the potato sits squarely in the frying pan.) Cut into 1-inch slices. Season both sides of the potatoes with the kosher salt and pepper.

Heat a cast-iron skillet (or other heavy-duty, ovenproof skillet) over medium heat. Add the oil and 1 tablespoon of the butter. Sear the potatoes on one side until golden brown, about 4 minutes. Flip the potato slices and cook for another couple of minutes. Add enough broth to cover the bottom of the pan. Or if you prefer, enough broth to come up a fourth to a third of the way up the side of the potato slices. Then add the rosemary and garlic to the pan. Cut the remaining tablespoons of butter into small pieces and scatter on top of the potatoes.

Transfer the skillet to a pre-heated 400-degree oven and cook until the potatoes are fork-tender, about 25 minutes. Serve hot out of the pan.

This recipe can easily be doubled, tripled, etc. etc.

*Russet potatoes semi-braise*** up light and fluffy

**Yukon gold potatoes end up creamy and buttery

***A true braise happens when you fry something lightly then add moisture and stew it slowly in a closed container. So, adding liquid but not adding a lid is semi-braising. (At least in my world it is!)