Buttery creamy goodness. I could not have been happier with these melting potatoes. So good, so easy, and boy, did I ever eat more than my share. Good thing it was just Anita and me, because I would’ve had to explain where all the potatoes went if we would’ve had company over for dinner.
If you’re normally tempted to put ketchup on your potatoes, don’t. These potatoes are absolutely perfect just as they are.
Yukon potatoes are the best potatoes by far for making melting potatoes. They are so tender and velveety. They get just a little golden brown crunchy edge to them. Just enough to contrast the tender insides.
Also try my roasted spiral potatoes. They’re pretty and pretty darned good!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
- 1 1/2 pound Yukon potatoes peeled, sliced 1/2" thick
- 4 tablespoons butter melted
- 1/2 teaspoon dried thyme crushed
- Kosher salt and freshly ground black pepper to taste
- 1 cup chicken broth
- 2 teaspoons minced garlic
- Freshly grated Parmesan cheese to taste
Preheat oven to 450 F.
Place the potatoes into a large bowl.
Add the butter, thyme, salt and pepper and toss to coat.
Transfer to a rimmed baking sheet lined with a silicon baking mat or aluminum foil.
Bake for 15 minutes. Flip the potatoes and cook another 15 minutes.
Add the chicken broth and garlic and stir. Cook another 15 minutes or until golden brown.
Remove and serve sprinkled with Parmesan cheese.
Oh how I do love hash browns. Specially the hash browns that are cooked until crispy on an old flat-top griddle. Nice and golden brown. I don’t have a big diner griddle (yet), but I do have the Cuisinart Griddler, which makes fantastic hash browns. There’s nothing fru-fru about them, just great taste and texture.
Don’t laugh, but I like to serve my hash browns with butter. Yep, butter. I know that’s not normal. Most folks like ketchup or hot sauce. I always butter potatoes, no matter if they’re roasted, tater tots, or hash browns. I do draw the line at putting butter onto French fries, though.
French toast waffles are another great breakfast item that you can make using your Griddler.
Hash Browns on the Cuisinart Griddler
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 2 -4 servings
- 2 medium Russet potatoes peeled, shredded
- 1 medium sweet onion shredded
- 1 teaspoon olive oil
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
Place the potatoes and onion in a bowl full of cold water. Soak for 5 minutes, drain, and fill again. Soak again for 5 minutes and drain. Continue rinsing and draining until the water no longer turns milky from the potato started.
Install the flat cooking plates on your Griddler and open the Griddler flat so you can cook on both plates at once.
Set your Griddler Selector to 'Griddle' and the Griddle temperature to 425 F.
Note that the top plate seems to not get as hot.
Drain potatoes well then toss with the oil, salt and pepper.
Divide the potatoes between the Griddler plates and spread out evenly.
Do not mess with the potatoes, let them cook for about 20 minutes or until you notice they are starting to turn golden brown on the bottom.Note that the top plate seems to not get as hot so the potatoes there may take longer to cook.
Carefully flip the potatoes and cook another 20 minutes or until they are nice and golden brown and are as crispy as you like them.
Serve hot with more salt and pepper, ketchup, or whatever you desire.
There aren’t a lot of grilled sides that I prefer just as much as the grilled main dish at a meal. The mustard-garlic dressing on these grilled potatoes really hit a note for me. Tender, buttery potatoes contrasted with tangy mustard and vinegar. I found the combination to be perfect, and easy to make to boot.
Anita and I recently ran across The Mustard Man at an event at the Jungle Jim’s market in Fairfield, OH. After sampling each of the mustards I instantly picked up a bottle of each one. They are truly fantastic. Instead of whole grain mustard, I used The Mustard Man’s Simply Peppered mustard in the dressing for these grilled potatoes. The light peppery flavor brought a nice little bite.
Also try my grilled potatoes with chive sauce.
Grilled Potatoes with Mustard-Garlic Dressing
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 -8 servings
- 2 pounds new potatoes all about the same size
- Kosher salt
- 3 tablespoons white wine vinegar
- 2 tablespoons whole-grain mustard
- 2 cloves garlic minced
- Freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- Vegetable oil
- 1/4 cup fresh parsley chopped
Boil the potatoes in a pot of salted water until just tender. Alternatively, steam the potatoes using a steamer. Drain and let cool slightly.
Whisk together the vinegar, mustard and garlic. While still whisking, add the oil until emulsified. Season with salt and pepper.
Fire up your grill for medium-high cooking.
Toss the potatoes with a little oil. Season with salt and pepper and add to a grill basket. Note: I put the grill basket over a sheet pan so that any excess oil drips off.
Place the basket onto the grill and cook for 5-10 minutes, stirring gently, or until the potatoes are done and have a light char.
Transfer potatoes to a large bowl and drizzle with the dressing. Toss to coat.
Serve garnished with the chopped parsley.