Smashed Sweet Potato with Savory White Cheddar
Melting Potatoes are an easier and pared-down version of Fondant Potatoes. Fondant Potatoes (pommes fondant) is a traditional French dish where potatoes are cut into cylinders, browned on the ends and then slowly cooked with butter until the inside is melty and tender. Melting Potatoes has a similar outcome, but the dish is less time-consuming.
Potatoes are sliced thinner (1-inch thick), crisped on the ends and then roasted in the oven. The end result are potatoes that are crispy on the outside with a melty, tender interior. Yumo! What a great side accompaniment for any meal.
Potatoes are sliced thinner (1-inch thick), crisped on the ends and then roasted in the oven. The end result are potatoes that are crispy on the outside with a melty, tender interior. Yumo! What a great side accompaniment for any meal.
Serves: 6
prep time 20 minutes
cook time 30 minutes
total time approx. 50 min. to an hour
Cannabis Infusion:
prep time 20 minutes
cook time 30 minutes
total time approx. 50 min. to an hour
Cannabis Infusion:
- Cannabis infused oil would be my first way to infuse these potatoes and/or canna-butter
- You can also use a pre-made infused veggie broth
The Stuff You'll Need:
- 4 medium russet potatoes washed and peeled
- salt and pepper to taste
- 2 tbsp vegetable oil
- 8 tbsp butter divided
- 1- 1 ½ cup low-sodium vegetable broth
- 4 cloves garlic thinly sliced
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
Pay Attention to the Directions:
Preheat oven to 400°F.
Slice off ends of the potatoes. Cut into 1-inch slices. Season both sides of the potatoes with salt and pepper.
Add oil and 4 tablespoons of butter to a large cast iron skillet and bring to medium high heat. Sear the potatoes on one side until golden brown. This can take a few minutes so be patient. Flip the potatoes and sear until golden. Add enough broth so that it covers about 2/3 of the potatoes. Scatter garlic slices evenly across the broth. Add in rosemary and thyme.
Cut remaining butter into small cubes and place on top of the potatoes. Place the skillet into the oven and cook until tender, about 30 minutes. Spoon sauce over potatoes before serving.
Notes:
I highly recommend using a cast iron skillet to crisp the potatoes. It does a much better job crisping than other types of pans.
If you don't have a cast iron skillet big enough to have all the potatoes in a single layer, you can crisp them in batches and then roast them in a roasting pan.
I prefer fresh herbs, but you can substitute with dry herbs. You can also mix up the herbs and use other ones like oregano, basil, sage.
Because not all of the butter and oil is absorbed by the potatoes, it is difficult to determine nutrition information for this recipe so no nutrition estimate is being provided.
Preheat oven to 400°F.
Slice off ends of the potatoes. Cut into 1-inch slices. Season both sides of the potatoes with salt and pepper.
Add oil and 4 tablespoons of butter to a large cast iron skillet and bring to medium high heat. Sear the potatoes on one side until golden brown. This can take a few minutes so be patient. Flip the potatoes and sear until golden. Add enough broth so that it covers about 2/3 of the potatoes. Scatter garlic slices evenly across the broth. Add in rosemary and thyme.
Cut remaining butter into small cubes and place on top of the potatoes. Place the skillet into the oven and cook until tender, about 30 minutes. Spoon sauce over potatoes before serving.
Notes:
I highly recommend using a cast iron skillet to crisp the potatoes. It does a much better job crisping than other types of pans.
If you don't have a cast iron skillet big enough to have all the potatoes in a single layer, you can crisp them in batches and then roast them in a roasting pan.
I prefer fresh herbs, but you can substitute with dry herbs. You can also mix up the herbs and use other ones like oregano, basil, sage.
Because not all of the butter and oil is absorbed by the potatoes, it is difficult to determine nutrition information for this recipe so no nutrition estimate is being provided.
