Delightful Spicy Melting Potatoes

These robust Spicy Melting Potatoes turn ordinary spuds into an amazing side with crunchy outsides and soft centers. The mix of textures plus a sweet-spicy coating makes these potatoes totally addictive for any meal.

I stumbled on this method during a crazy holiday cooking session when I needed something impressive but simple. Now these potatoes are my go-to trick for wowing dinner company without spending forever in the kitchen.

Ingredients

• Yukon Gold Potatoes: they're perfect because of their buttery taste and just the right starch level to get that melty inside
• Salted butter: creates the tasty base for the flavorful coating on each potato chunk
• Chicken broth: makes steam in the oven that helps cook the insides to tender perfection
• Honey: cuts the spiciness with gentle sweetness that browns nicely while cooking
• Cayenne pepper: gives that can't-stop-eating heat that grows stronger with every bite
• Olive oil: helps get the perfect brown crust before they go in the oven
• Garlic: flavors the broth with amazing smells that soak into the potatoes

Step-by-Step Instructions

Prepare the potatoes:

Cut the ends off your Yukon Golds and slice them into thick 3/4-inch to 1-inch circles. The even shape makes sure they cook the same and look great on the plate.

Create the initial sear:

Get your cast iron pan really hot, then add oil and half the melted butter. Put potato slices in one layer, sprinkle with salt and pepper, and cook for a full 5 minutes without moving them so they get a nice golden crust.

Flip and season:

Take off the heat, carefully turn each potato slice over, then mix together the honey, cayenne pepper and leftover butter. Drizzle this spicy-sweet mix over all the potatoes, making sure each piece gets some.

First roasting phase:

Stick the pan in your 475°F oven for exactly 15 minutes. The high heat will keep making that crispy outside while starting to soften the inside.

Add moisture:

Take the pan out, flip the potatoes again, and pour in enough chicken broth to reach about 3/4 up the sides of the potatoes. Toss in the smashed garlic cloves to flavor the liquid.

Final roasting:

Put it back in the oven for another 15 minutes. Now the potatoes soak up the garlicky broth while still getting crispy on the top, which creates that special melting texture.

Finish and serve:

Pour the thickened cooking liquid over the potatoes before serving to cover them with all that concentrated flavor. Add more salt and pepper if you want.

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Everyone in my house fights over the last few potatoes whenever I cook this dish. My daughter once said she'd give up her dessert for another helping, which is pretty much the biggest compliment a 9-year-old can give.

Perfecting Your Spice Level

What's great about these potatoes is you can adjust how hot they are. For a gentle kick that won't scare anyone off, use just 1/2 teaspoon of cayenne. If you love heat, go ahead and double that or throw in some red pepper flakes for extra zing. I think 3/4 teaspoon of cayenne hits the sweet spot with enough heat to notice but not so much that you can't taste the potatoes.

Make-Ahead Options

These potatoes warm up really well, so they're great for planning ahead or holiday meals. You can make them up to two days early and keep them in the fridge in a sealed container. When you're ready, heat them in a 350°F oven for about 15 minutes until they're hot all the way through. They won't be quite as crispy as fresh ones, but they'll still taste amazing. Just add a tiny bit of broth when reheating to keep them from drying out.

Serving Suggestions

These spicy melting potatoes turn any plain protein into something special. They're awesome with a store-bought rotisserie chicken for an easy weeknight upgrade, or next to a holiday roast for a meal people will talk about. The spicy kick works really well with grilled steak or a simple pork tenderloin. If you don't eat meat, try them with roasted veggies and tahini sauce for a complete meal with flavors that work great together.

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The Secret To Perfect Texture

Getting these potatoes just right depends on three main things. First, searing them on the stove creates a tasty foundation. Second, the hot oven makes the outside nice and crisp. Last, adding broth steams the potatoes from below while keeping the top crunchy. When you do all three, you get that amazing melting quality that makes everyone ask for seconds.

FAQs About the Recipe

→ Which potatoes should I pick?

Go for Yukon Gold potatoes in this dish since they've got a buttery feel and won't fall apart when cooked.

→ Can I swap out chicken broth?

Sure, try beef broth, veggie broth, or just water with some salt if you want a meat-free option.

→ How hot do these potatoes taste?

The heat level changes based on how much cayenne you throw in. Add more or less to match what you like, from gentle warmth to serious heat.

→ Which pan works best?

A cast iron skillet really does the job well because it spreads heat all around, giving you that nice brown crust on the outside.

→ Can I cook these ahead?

They're tastiest right away, but you can warm them up in the oven later to get back some of that crunch before you serve them.