Discover how to make these gut-healthy melting potatoes, which is essentially the golden child of all nourishing potatoes.
Melting potatoes are the kind of dish that turns an ordinary weeknight dinner into something special, says Jawad.
Theyve got this amazing texturethink crisp on the outside and tender on the inside.
(And this one is no different.)
What sets melting potatoes apart from other delicious spud-based dishes is thecooking technique applied.
Of course, we cant go without delving into thenutritional value of potatoes.
recipe developer and content creator behind Feel Good Foodie
), can actually help support your microbiome.
(Keep in mind that cooking times and consistency will vary depending on which option you chose.)
For this recipe, Jawad says youll want to opt forDanish Creamerys European-Style Sea Salted Butter.
I know the flavor Im going to get is consistent and rich, without overpowering the dish.
(Fine, twist my arm.)
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2.
Use a cookie cutter.
My cookie cutter was about 1.75 inches which was the perfect size.
We love a zero-waste food moment.
recipe developer and content creator behind Feel Good Foodie
Additional cleverways to use your leftover veggie scraps, according to Jawad: air fry or compost em.
you might even try them in the air fryer, she says.
Meanwhile, you’re able to also go thecompostingroute.
Jawad recommends saving your veggie scraps (and eggshells!)
After this crucial step, youll want to thoroughly dry the potatoes, especially once theyre peeled and sliced.
double-check the potatoes are dry.
This will help them sear better on the skillet, Jawad says.
Preheat the oven to 400F.
Cut each potato widthwise into about 4-6 sections, each about 1-2 inches wide.
Use a cookie cutter about 2-inches wide to cut each section into a potato round.
Save the edges for another use.
Dry the potatoes very well using a paper towel.
In an oven-safe skillet, heat the butter and olive oil over medium-high heat.
Turn off the heat.
Season with salt and pepper, and add the garlic and fresh rosemary.
Carefully pour the vegetable broth into the skillet.
Spoon some of the broth over the potatoes.
The broth will reduce and create a thick sauce.
Spoon the sauce over the potatoes and serve immediately.
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