If we hadnât had company and I was on my best behavior, I wouldâve crammed the leftover ones into my mouth instead of keeping them as leftovers. I followed the recipe exactly. Don’t know if that’s true, but I would not take the risk. Debbie dbstef@shaw.ca. RajshriFood. I just made these and had a very similar experience. Thank you so much. (But absolutely not a food scientist here, just didn’t smell any smoke.). Gonna be just as good under a poached egg tomorrow morning. This is my favorite potato recipe for guests because theyâre so easy to make and incredibly delicious and crispy on the outside. And that gave me an idea. Thanks! I tried this last night. I’ve started riffing on this idea for other roasted root veggies too, to great effect. We left skins on because potatoes were small. I didn’t have any garlic cloves or fresh herbs, and we don’t like a lot of pepper, so I used Jane’s Krazy Mixed-Up Salt [which includes some black pepper] instead of straight pepper, and added some garlic powder and Mrs Dash Onion & Herb seasoning to the vegetable broth. It’s the real thing. Mixed Carola and sweet potatoes per other people’s recommendations, and will definitely make again. I made these melting potatoes just as the recipe directed. (We actually covered the pan in tin foil.) As they dry out/cook they should absorb some liquid. It is obvious that your father is so proud of you! And the next logical follow is, how do you clean up the burnt/baked on mess? Both my parents died within a year of each other, not long ago. WELL we will be trying THIS dish this weekend for SURE. This is my favorite way to fall into something new: swiftly and static-free, even better when it ⦠I feel (being clear that of course the world always revolves around me) that you put this up a little bit because of my utzing. Hard to cook a roast at 500, but if could do the last stage while the roast rests, would work out perfect. Served with salmon. !”, Grew up on Lawry’s season salt too, but when I years later looked at the ingredients, I couldn’t buy it. Any tips for making these ahead of time and then reheating? Made these last night. Can you cook them unpeeled? Made these with Kennebec potatoes from the farmers market, and at 475 because my oven hates being at 500. I made browned butter and added some olive oil to brown all of the potato barrels. (this is the inlaws year for Easter, so just my husband and me) Will make these as often as I can!! This was pretty easy to make vegan, thank you! Will definitely make again and again. Mine didn’t brown like your photos (possibly because I use a toaster oven – it has a 500 degree setting but it might not get that hot) but they were still terrific. I didn’t bother to peel them. Allow the comfort to seep into your soul. To those who’ve had trouble with burning, I’d suggest checking the potatoes halfway between each 15-minute interval, and not being afraid of using your judgment to cut short the recommended cooking time. WHY?! I think this is how I need to make So they feel like they’ll melt in my mouth. Shop by department, purchase cars, fashion apparel, collectibles, sporting goods, cameras, baby items, and everything else on eBay, the world's online marketplace My oven is brand new, so I turned the temp down to 475, other than that, I followed directions to a tee. Spend the extra time and make those instead. This is a new electric oven with digital controls so I am presuming the temp is accurate. The good news is that at least half remain for home fries in the morning. I left the garlic cloves primarily intact but slightly smashed with the side of my knife, as shown in Debâs photo, and the cloves roasted beautifully, while flavoring the broth/potatoes. Quint Fit. Thanks for the reminder. Hereâs to comfort for you and your family! One of my guests scooped the roasted garlic cloves onto his plate and ate along with the potatoes! You can imagine how thrilled I was to read the melting potatoes recipe: both need a 500 degree oven. Firstly, Iâm so sorry to hear of your news and canât begin to imagine how hard itâs been dealing with your grief with an already busy life. I’m trying to wrap my head around the timing though. These were a big hit. These were the hit of our Easter dinner. And I omitted the herbs (this time), as the same herbs were added to the roasts âcrust,â and Iâm not a fan of too much redundancy in such a decadent meal. The potatoes taste amazing, but I am not sure they taste so good that I will risk my smoke detector going off 3 times. Blessed be in your time of sorrow and change. I might try these with more butter and stock and reduce temp to 475 for the final 15 mins. Thanks! As a side note – Iâve been getting some weird ads on your site lately with close ups of peoples feet/toes with infections, pretty gross stuff. I made these with a bit of variation – I’d just add them in and hope for the best. Absolutely the best potatoes Iâve made or eaten!!!!! them in wedges, but her recipe is essentially the same. These are amazing, even in the middle of summer. It was quite the hit for dinner. Do you really want to do that? I didn’t want to waste my pile of peels, so I dumped them in my dry fryer for 12 minutes on 380 degrees and they were delicious! I have shared this recipe many times. She ships! â¢Firstly, cut the sides of 3 white or wholemeal bread. We’re having people over for brunch tomorrow–sob! I am all the time sending colleagues your way with knock out recipes (usually they see what I am eating for lunch and demand the details) last week is was the Green Grain Taco Bowl. More from. Might do half sweet potatoes.. I made this for Christmas dinner since I knew smitten kitchen never leads me wrong. Mah. Absolutely delicious! Still making the Chick-pea pasta once a week my daughter is besotted with it. And the butter was literally ash. Oh my goodness — how devastating to lose your home. My husband declared the meal fit for a king. Sprinkle some dishwasher detergent on the baking sheet with water. My ovens will be too busy tomorrow and I wonât be able to tend to them. They are so good!!! Totally trying thisð. Lmorlandâs original statement that the oven âdoesnât even get up to 500 degreesâ means exactly what it says. Still set off the smoke alarm at the very end, but I think itâs because almost all of my stock had evaporated, so Iâll try adding a little more next time. The potatoes were creamy in the inside and the toasted outside was beyond great. Ack! Anyone else had this problem? 9 which equals 475 degrees Fahrenheit. After all the prep and the butter and the cooking at 500 degrees, my kitchen was actually warm! Is there a dairy free alternative to butter that will also brown? 5 mins Amazing Delhi Style butter malai chicken | how to make white butter masala? Everyone was at the table planning what to make to go with the potatoes for Christmas dinner. I forbid her from eating the rest. http://www.leevalley.com/us/Wood/page.aspx?p=72310&cat=2,40733,44734&ap=1. https://www.cancer.gov/about-cancer/causes-prevention/risk/diet/acrylamide-fact-sheet, Canadian Government – Dining in Mumbai, Maharashtra: See 2,11,959 Tripadvisor traveller reviews of 14,634 Mumbai restaurants and search by cuisine, price, location, and more. Baked at 475 because of the warnings some had about smokiness. this made me truly LOL, but totally in sympathy! There’s a wonderful spice shop here in San Francisco called Spice Ace and she sells an identical blend without the junk called Golden Gate Seasoning Salt. I also wondered if I could use red, unpeeled potatoes since I already have them. My husband loved them, but he said they looked more like scallops than potatoes – perfectly cooked scallops. I would Not put Food directly on aluminum foil, especially at these high temperatures. It has to be celsius. Also, left skins on the sides of each piece and turned out fine. Cara Mengobati Ejakulasi Dini Sembuh Permanen, Sending you love and peace and all the melty potatoes. Just wow. They were great! These look sooo good! The sweets were fantastic! I used red potatoes, and while I peeled them, next time Iâll try leaving the skins on. We have suggestions. Or do you put it closer to the broiler? Thank you! And though I’ve lived in New England for over half a century, I’d never heard of Farch but will be using it all the time now! It turned out great! One question though— is it really necessary to peel the potatoes? The reds not as good, a little dry actually. Agree with Vencogirl that it canât be 500 degrees Celsius. Used sweet potatoes and red potatoes. I’ll have to try it with the Yukon. The recipe is perfect! This is heaven on a cookie sheet. Easy and delicious, my two favorite things. Me thinks calibrating the oven may reveal a discrepancy. Boy weâre these potatoes ever good! Reheat them uncovered. I mean, wow. I don’t have regular 9×13 metal pan, so I made them in two round cake pans. (Beef fat is also essential to the flavor of Yorkshire Pudding.) These look lovely, deb. I used Yukon Golds and thyme, but I don’t think herbs are even necessary – but the garlic definitely! Second, they require a very hot oven, so you would have yours tied up at 500 degrees for a while. Make fondant potatoes instead. Enjoy ! Thank you for posting, 100% made our Easter weekend. I’ve made these with sweet potatoes several times. Other than that, the seasoning is spot-on. I usually like to leave the skins on my potatoes. Downside is the smell makes the fam think I’m making actual bacon, and I hate to disappoint. Bake for 20 min @ 375 The only other explanation could be that the oven runs hot which can easily be adjusted for by getting an oven thermometer. Nu har du muligheden for at få den viden og den motivation, der skal til for at ændre din hverdag til det bedre, hvis du har sygdommen KOL. Splash's event marketing platform helps companies market, manage, and measure their live, virtual, and hybrid event programs. The only thing that is comforting is that it is because we enjoyed the deep and wide connection that the pain is so great. I can read a recipe with great interest AFTER I have seen the picture! Made this today using sweet potatoes. no charring, no burnt potatoes… just amazing creamy fluffy perfection. If you are a resident of another country or region, please select the appropriate version of Tripadvisor for your country or region in the drop-down menu. Here’s the link to it: https://bit.ly/2KeGo7E. I have never commented on your blog before (aside from maybe to enter a contest), but I want you to know that your blog is the first one I look at every Sat/Sun morning for inspiration for the weekend suppers and desserts or the coming week’s lunches . Yum! I trusted Deb’s confidence though, and they turned out great. Your email address will not be published. From most people I’ve heard that they were getting too dark too quickly; ovens and pans can cause a range in times for high heat like this. Rejoice in the goodness of what was, and will be. One person said they turned out dry…. Probably will use some clarified butter to finish for that extra deep nutty flavor. Deb – I’m always looking for an easy way to get super crisp browned potatoes on the table! Who needs extra steps, extra bowls, extra fiddling. And even better, my picky kids ate them, no fuss, no drama, just gobbled them up. These look amazing ð. Sounds yummy! No leftovers the second time either! Made these nummy potatoes for supper tonight. So crispy on the outside, fluffy on the inside… A big hit! Thanks. I roasted them in the same oven proof fry pan in a 500 degree oven as you suggested and added chicken stock, garlic cloves, thyme and sea salt. Yummy!!! … and recipes. More from. I made these with beef stock, because I had one open in the fridge, and regular russet potatoes and they were so good. Every time I make them, my guests ask for the recipe. I even broke a golden rule of cooking and made it for the very first time for a big family Easter luncheon. These potatoes remind me of my grandmothers pot roast potatoes (texture) but with the crisp roasted exterior….Iâm definitely keeping this recipe in frequent rotation. Thank you for this recipe! These sound wonderful, just added thyme to my shopping list for the weekend and will have them with our Easter Ham. Hands down, these are the best potatoes Iâve ever made. The potatoes were good, but not as delicious as they looked in the photos here….I think I need more practice and maybe a counter top to help me….but I digress. Mmmmmmmm. I’ve never seen a home oven, in Europe or the US that gets that hot. Delicious! Score one. It didnât take long before it went off again. We make something similar that we call Auntie Anne’s Potatoes (named for my Auntie Anne, nothing to do with the mall pretzel company). Can you use russet potatoes for this recipe. Wow. They were so delicious! I used reds and found them dry. I lowered the baking rack for the last 15 mins because it looked like the broth would steam and sputter all over the broiler (this is not a cook’s oven, but it came with the place so what can ya do?). Definitely sounds like they’re worth investigating. She roasts Bittersweet. Thanks. I always get asked for the recipe. 500 degrees at 30 mins will give you a heck of a dose of Acrylamide. Or give the recipe to my daughter in law & let her make them, & then I’ll go eat them at HER house. Absolutely delicious. All on one platform. Somewhat considering just doing portobello “steaks” but I’m intrigued by the veggie bratwurst. I have tried different recipes and style.but this recipe is different. I didnât peel my potatoes. The potatoes took maybe 10-15 minutes longer and got only golden brown rather than dark brown, but still had an amazing melting texture and rich flavor. My house burned to the ground 2 months ago and the thing that keeps my mind off all of issues that have to do with this “one more thing in this year of years” is cooking. Potatoes were crispy on the outside but buttery and soft on the inside. But delish!! What temperature did you use? I had them for dinner with apple-red-cabbage and it was delicious! I made these today and they were insanely good. Made these with russets for thanksgiving. They still tasted pretty good — they were all gobbled up within a few minutes — but what did I do wrong? I haven’t tried it but they’re halfway between floury (Russets) and waxy (Yukon Gold) so they’d probably work here. Thinking of you during this time. How does anyone do the stock step without smoking out the kitchen and setting the fire alarm off? Easy, superb! I can’t say for sure about that because I always use parchment paper. Map updates are paused. While I’d be happy just eating the potatoes as a meal (which of course I did do when I made these before…) I feel like I *should* at least put in some effort to make a legitimate meal and round it out a little. Excellent indulgent vegetarian side. I made these to accompany our familyâs Christmas celebration, this year. I dumped the leftover potatoes and all their congealed buttery goodness into the dry fryer, set the timer for 12 minutes on 400 and went to make scrambled eggs and garlic toast. I was worried about the butter burning, but nope! They were fantastic! Gah. My nephew would be calling that receipe “Noisy Potatoes”! 4:05. It did get a little smokey, but definitely worth it. We served them along with thick ribeyes with an herbed butter, and garlicky kale with caramelized onions. Butter started burning, smoke pouring out ov oven, and when I added the liquid steam added to the smoke. The potatoes turned out very dark brown – almost black in spots by end of second session in oven. :). I’d love to use up my turnips with this recipe but I don’t know if the extra sugar/lack of starch will doom them to burning. Made these tonight and I wanted to eat half the pan! I’m confused by this in the recipe: then carefully pour stock or broth into pan and add the garlic cloves. We left the skin on the yellows and reds, and peeled the russets. Made these with all butter, skins on, and rather large Yukon Golds. I, too, love these potatoes as does my family. No changes, followed the recipe exactly. And . If your smoke detector is sensitive, make sure a window is open. parsley & Last time I “browned” my butter during melting it…outstanding. SO GOOD. Don’t get between a Polish girl and her potatoes! Also, lots of hugs, wishing all the good things your way :). Absolutely delicious. We’re both in love… with melting potatoes. Oh my gosh I made these and I will never make potatoes any other way!!! The baby whites had a more melty consistency on the inside, but the russets were also tasty. Toe nail fungus can really put you off the recipes…. Here in India, we have a similar recipe: chilli potato, which is french fries tossed in garlic sauce. https://www.canada.ca/en/health-canada/services/food-nutrition/food-safety/chemical-contaminants/food-processing-induced-chemicals/acrylamide/acrylamide-food-food-safety.html, FDA – USA Food and Drug Administration- Acrylamide Report- These were amazing! My husband is a newly-diagnosed diabetic and Iâm trying to stay within his guidelines. I made the dish tonight, and it was delicious. I made a batch for supper and they didn’t crisp up as much as I hoped. Not a seasoning, but a tricky chemical. You’ll be glad you did. We only did the first 15 minutes, and then after the flip put in the broth. I made with russets, as I had them on hand and they were DELISH! I canât even imagine them getting better if I did them properly. Mine charred! I made this for Christmas dinner. I did not have good results with fresh herbs (I used thyme that I had chopped and frozen in oil several weeks ago, so they were not technically freshhhhhhhh, but they became burned right away—though it did not affect the flavor at all). You would be lucky if you had 2 ovens. What does one serve people during Passover? Can’t wait to try this method out. I haven’t done it but my hunch is that they’re not ideal for freezing, they just won’t have the right texture. This is a generic quick imitation of fondant potatoes. Thank you so much! I had several folks ask for the recipe after serving them at Easter. Will fix them again and again with almost anything! I’ve been wanting to make this again for a vegetarian friend, but I’m having a hard time figuring out what to make to go with these (my head immediately goes to steak/pork chops/roasted chicken and cannot get out of the meat-loop). I cope better when I am busy too. They didnât brown as much as I expected (there was space between each piece) but they were golden by the end and everyone loved them. I love starting my Mondays with your email! https://smittenkitchen.com/2018/03/melting-potatoes/#comment-1044184 Love your blog and books and recipes! I made these today and they were incredible! Hand. I had 5 ½ pound so I split between two quarter sheet pans. Zoom in to see updated info. Everyone raved and the potatoes were absolutely delicious. Thanks, again for sharing. I made these potatoes on Friday night in Melbourne, Australia, and wow – they’re INCREDIBLY DELICIOUS! These are delicious! I want to make sure Iâm not missing anything! They reheat fine but the texture is less nuanced, of course. Thank you, thank you for NEVER letting me down. We had vegetarian sausages with ours. We liked all three types of potatoes but I preferred the creaminess of the yellows, my husband preferred the reds. Thanks! But first, let me set up the back story. gawd. Especially cheaper ovens and apartment ovens. more. Rather soak the pan :). I would like the answer to that question too. We do these all the time, but their called smashed potatoes. Great ideas! Going into our regular rotation. I suspect the oven is just too hot for the fresh herbs. They probably won’t have the same texture but they should still taste good. Another option would be to add the broth in the middle step, instead of at the end. I hope you can rebuild or resettle. I turned the pieces back over for the last 15 minutes. It’s said in the comment that it didn’t go to 500. Making again tonight exactly as written With 2 pounds (except with russets still). Asking for a friend. I almost burnt my hand on the steam going to turn on the oven light. They were every bit as incredible as the recipe reads. More from. Definitely gonna try it. Fantastic! I am a very visual person. Oven at 500, potatoes were black at the first turning. I know I can’t have it both ways, and they may not be as fabulous as hot out of the oven, but they’ll still be great, right? I’d make them again with either russets or yukon golds because I like that size when they’re sliced. Paired with the braised beef with tomatoes for dinner and I’m so glad there’s leftovers for lunch tomorrow!!! Just unbelievably melty, delectable potatoes. I’m worried about possible oven splatter when cooking at such a high temp. It’s incredibly versatile, everything turns out just perfectly, well seasoned and delicious. Hi Deb~ I’ve made these several times now, and they’re great every time! Would not use it again since it made the beautiful crispy side turn mushy. I mention them in the headnotes — haven’t tried but it seems others use them. I used russets, worked really well. Thank you. I used my convection (forced air) oven at a slightly lower heat – 225 Celsius. Emailing my husband to tell him, “Deb made Golden Potatoes!!! I used Yukon golds at 500. 1/4t Rosemary DONT EAT THEM ALL BEFORE ANYONE ELSE GETS A CHANCE. . Should the broth be warmed before adding? Hi….do you know if the potatoes should be turned once the broth is added? i can’t make them if i am home alone. I left one potato unpeeled, and it didn’t seem to hurt anything. Sorry my reply wonât help you but Iâm in the same boat – but Iâd like to make them today for tomorrow and reheat. I used russet potatoes for this. I followed your directions explicitly using russet potatoes. Tried to make this and followed all the directions you gave. I have made this dish many times – one thing I do for more garlic flavor is that I crush the garlic and then soak the cloves in the chicken broth while the potatoes roast for the first 30 min. Very similar! But first, I just wanted to add my voice to all the others who responded to your post about your dad. Couldn’t be better! The family has told me they would like all their potatoes melted for the foreseeable future. They were perfectly crisp on the outside and meltingly soft on the inside, and so flavorful. These look delicious, but I have to ask, with no disrespect intended — your photo appears to show that you don’t line your pan with foil. Will definitely be making these often. And they were freaking amazing. (For the last stage I only kept them in the broth for a few minutes, since they were already so well cooked.). You are loved, by so many such as myself that you have not met. I made them as directed but substituted fresh tarragon for the rosemary/thyme because I made too many pans of rosemary roasted potatoes this winter and I love tarragon – It reminds me of summer. used smallish purple potatoes which I After I added the broth, 10 mins later there was so much smoke and most of the liquid had evapeoated. I made these 2x since reading and they were great! This was delicious! Used clarified butter and thyme. After the flip and second 15, it was already starting to get a but smoky and dark dark brown. I used large, thin-skinned yukons and did not peel them. I will let you know how they turn out! I’ll be making tomorrow (for 3rd time in 2 weeks!?) Weâre already planning all of our holiday meals to include them. These are great, even my husband agrees ;). My family is obsessed with this recipe!! Mine too!!! I plan on trying some of the commenters recommendations. I used a fingerling mix and fresh rosemary. The texture of the potatoes, crunchy on top and melting on the inside, was the best I’ve ever had. GetCurried. Just made these tonight! Thank you for an heirloom recipe! She was a 50s style cook, so I’m sure the recipe came off the side of a broth can. Your post was really lovely, and heartbreaking and I’m glad to hear that you were able to share your feelings about him. Will be replacing soon. Anyway, I was wondering whether I could make these tonight and if they’d still be good tomorrow, or if this is more of a serve right away dish. High temp cooking with potatoes or any starchy food like this causes excess Acrylamide formation. You can make these much healthier and they can still be crispy. Is there a better way to do this though if we’re wanting them to present well? I have a lactose intolerant, but tater-loving, daughter who would enjoy this recipe. Third, potatoes are fairly hearty and the idea of cooking them early and rewarming seems like a sure bet as long as they get a good crusty carmelization on the outside first. Looks very similar to a recipe for Melting Potatoes that I made from Barbara Kafka’s, “Roasting.” Must have been the mid 90’s when published. Also: I would be making for a lot of people for Passover – a lot going on in my kitchen – so Iâm wondering if I could make them earlier in the day and then just reheat in a hot oven right before eating. I went with the Yukon golds. Hard to find here in the middle of the prairies but well worth the search I now have 2 just in case. I am a teacher by day but food is one of my greatest passions. If so, would like to try them as a side with lamb gyros. So I save the fat my husband trims from steaks and roasts and freeze it. Canât wait to make them again. 1/4 t pepper Made these today for Easter and they are amazing. 1/2 t garlic Full of MSG! Different ovens, but itâs good to watch them carefully. Will absolutely make this again and again. Thank you so much, Deb! I don’t have firsthand knowledge of how well they reheat, but I have a few observations. I have thought about just rocking a simple salad so the focus can be ALL on the potatoes but I still feel like maybe that would still be missing something. Dining in Warrnambool, Victoria: See 9,804 Tripadvisor traveller reviews of 127 Warrnambool restaurants and search by cuisine, price, location, and more. I added the broth, and since the potatoes were gorgeously roasted and the kitchen aromas delicious, I transferred the potatoes to a serving dish and finished them in the microwave. Thank you! I recently got a cookbook that features 3 of these meals/snacks! This sounds tantalizingly delicious to make with chicken broth and herbs to serve at the Pesach Seder meal. | OP Girl's Kitchen. When you’re sheltering at home, russets will do! I tried them with Russet potatoes on my second batch, and they soaked up all the butter and all the broth, so there was no sauce left! Gotta get those nutrients! These are delicious! Completely delicious! It came up many times when I shared this on IG Stories the day I found it. And there have been so many other dishes we have loved, including the first birthday monkey cake that my daughter babbled at and refused to eat because it was so cute..until she tasted how yummy it was! Thanks. Do you think this could be made with thick slices of butternut squash or will they burn/get too mushy to serve? Next time, I better make 2 pans worth; nobody wanted to eat pork chops or veggies with such deliciosity on the table! Just had a problem with them sticking to the pan. These are fantastic! No dryness at all. I prefer regular pans for roasting — it’s actually all I have though.
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