“Melting” Potatoes

The potatoes prepared according to this recipe fully live up to their name – they are tender, soft, just melting, with a golden-brown crust and a magical creamy aroma. This wonderful side dish for meat and fish dishes is prepared almost without your participation.

Ingredients

• Young potatoes – 600 g
• Butter – 40 g
• Water – 300 ml
• Salt to taste

Directions

1. Prepare all the ingredients you need. Potatoes will need a young, small size, approximately the same shape, preferably round and neat.

   

2. Wash the potatoes thoroughly with a hard sponge. You need to cook and eat it with a peel, so it is important to approach the issue of preparing potatoes with all responsibility.
3. Dry clean potato tubers and place in a pan.
4. Season the potatoes with salt. Spread pieces of butter between the tubers.
5. Pour in boiling water, so that the potatoes are 3/4 covered with water.
6. The second option for preparing this dish is replacing water and oil with chicken broth, I am more impressed by melting potatoes cooked in oil and water, i.e. the way I do it in the recipe.
7. Cover the frying pan with potatoes and bring the water to a boil over high heat.
8. Then reduce the heat and cook the potatoes until soft and tender.
9. Remove the cover, we no longer need it. Press down each potato tuber with a glass.
10. Cook the potatoes without a lid over high heat until all the liquid has evaporated and the potatoes are fried.

    

11. Flip the potatoes over to the other side and let them brown on this side as well. Once this happens, remove the pan from the stove.

Enjoy your meal!