Spicy Melting Potatoes are wonderfully crispy on the outside and creamy on the inside with lots of spicy kick. Amazingly flavorful!
In case you’re a hot food darling, these Spicy Melting Potatoes are an unquestionable requirement try.This formula for Melting Potatoes is quite possibly the most mainstream plans on Spicy Southern Kitchen. Individuals can’t accept how flavorful these potatoes are. I needed to make a fiery form of liquefying potatoes and I think they turned out wonderfully.I utilized a marginally extraordinary cooking strategy, beginning them in a cast iron dish with oil and dissolved margarine on the oven to truly launch the searing interaction.
I sprinkled them with more spread blended in with cayenne pepper and a little honney for pleasantness prior to putting them in the stove. Partially through the heating time, the potatoes get flipped over and some chicken stock and garlic get added to the pan.The flavors are kept basic here on the grounds that the genuine victor is the surface of the potatoes. For best outcomes, I like to utilize Yukon Gold potatoes, however Russet potatoes could likewise be used.The potatoes are cut in genuinely thick cuts and the exterior get magnificently brilliant and fresh when within gets delicate. The chicken stock adds the perfect measure of flavor to the potatoes. For a much more grounded flavor, have a go at utilizing hamburger broth.This is a potato side dish you will go to over and over.
Spicy Melting Potatoes are wonderfully crispy on the outside and creamy on the outside with lots of spicy kick. Amazingly flavorful!
- 8 tablespoons salted butter, melted
- 3 pounds Yukon Gold Potatoes, peeled
- salt and pepper
- 1/2 to 1 cup chicken broth
- 1 teaspoon honey
- 1/2 teaspoon cayenne pepper
- 2 tablespoons olive oil or vegetable oil
- 2 cloves garlic, smashed.
- Square off ends of potatoes and cut into 3/4-inch to 1-inch slices
- Preheat oven to 475 degrees.Heat a large cast iron pan over medium-high heat. Add the oil and half the melted butter.
- Place the potato slices in a single layer in the pan. Season the tops with salt and pepper and saute for 5 minutes to brown the bottoms.
- Remove from heat and flip each potato over.
- Mix the honey and cayenne with the remaining butter and pour over the potatoes.
- Place pan in the oven for 15 minutes.
- Remove pan from oven and flip potatoes over. Pour enough chicken broth in the pan so it comes about 3/4 of the way up the potatoes. Add garlic.
- Return pan to oven for 15 minutes.
- Spoon liquid over potatoes and serve. Add extra salt and pepper if desired.
Beef broth can be used instead of chicken broth.