Melting Potatoes

Name: Melting Potatoes Serving: 4 Prep Time: 15 mins Cooking Time: 25 mins


·Golden Potatoes



· Butter

Dry spices:


Dry ingredients

· Beef Broth

Phase one: Start off by washing your potatoes (gold potatoes work best). Cut the potatoes into tiny squares by getting rid of the round edges, try your best to stay uniform when slicing.

Phase two: Use a very wide flat pan to deep fry your potatoes on medium heat for 4-5 minutes, you’ll know the potatoes are done when they float to the top and have a golden color. Drain the potatoes from the excess oil.

Phase three: In the same wide flat pan starting off cold, add in the broth of your choice (beef works well with this recipe). Add in frozen sliced butter, salt, and your potatoes (make sure the potatoes are not touching or overly layered). Then turn the heat on high and boil off all the liquid, you will be left with the fat from the butter. Allow the potatoes to refry themselves in the butter fat, and add salt if needed.

Phase four: Remove some of the clarified butter fat from the potatoes (you will use this later). Turn the heat all the way to low once the fat is absorbed. Allow the potatoes to cool off in the pan, then be careful removing them once cooled, as they will be delicate. Squeeze the juice of half a lemon into the clarified butter you saved and top the potatoes off with the melted lemon butter.

Plating: Serve with as much lemon butter sauce as you’d like!

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