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Suggest a better description1. Preheat oven to 400 degrees.
2. Peel and slice the potatoes to 1 inch thick. Season with S & P on both sides.
3. Heat a cast iron skillet over medium high heat. Add the oil and 4 tablespoons of buttered. Sear the potatoes on one side until
golden brown, about 4 minutes. Flip the potatoes and add the stock, rosemary and garlic. Cut the remaining 6 tablespoons
butter into cubes and scatter on top of the potatoes. Transfer the skillet to the oven and cook until fork-tender, about 30
minutes. Plate in a serving dish and spoon the sauce over the potatoes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (535g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 657 | ||
Calories from Fat: 339 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.6g | 50 % | |
Saturated Fat 19.3g | 96 % | |
Monounsaturated Fat 12.6g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 79.9mg | 25 % | |
Sodium 395.2mg | 14 % | |
Potassium 1690.9mg | 44 % | |
Total Carbohydrate 72.3g | 21 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 67.1g | ||
Protein 11.4g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 657
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