“Melting” Potatoes
by Editorial Staff
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
- Prepare all the ingredients you need. Potatoes will need a young, small size, approximately the same shape, preferably round and neat.
- 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.
- Dry clean potato tubers and place in a pan.
- Season the potatoes with salt. Spread pieces of butter between the tubers.
- Pour in boiling water, so that the potatoes are 3/4 covered with water.
- 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.
- Cover the frying pan with potatoes and bring the water to a boil over high heat.
- Then reduce the heat and cook the potatoes until soft and tender.
- Remove the cover, we no longer need it. Press down each potato tuber with a glass.
- Cook the potatoes without a lid over high heat until all the liquid has evaporated and the potatoes are fried.
- 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!
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