Fiery Tender Potatoes (Printable Version)
Crunchy, velvety, and daringly seasoned, these potatoes pack amazing taste.
# What You'll Need:
→ Main Ingredients
01 -
8 tbsp melted salted butter
02 -
3 lbs peeled Yukon Gold potatoes
03 -
Salt as needed
04 -
Pepper as needed
05 -
1/2 to 1 cup chicken stock
06 -
1 tsp honey
07 -
1/2 tsp cayenne pepper
08 -
2 tbsp cooking oil or olive oil
09 -
2 cloves crushed garlic
# Step-by-Step Guide:
01 -
Trim the potato ends and slice them into chunks about 3/4 to 1-inch thick.
02 -
Set your oven to 475 degrees.
03 -
Warm a big cast iron skillet over medium-high heat. Pour in the oil with half the butter. Arrange potato slices flat in one layer. Sprinkle with salt and pepper. Cook 5 minutes until bottoms turn golden.
04 -
Take pan off heat and turn each potato slice over to the other side.
05 -
Combine the honey and cayenne with your leftover butter. Drizzle this all over the potatoes.
06 -
Stick the pan in the oven and let it cook for 15 minutes.
07 -
Pull the pan out. Flip the potatoes again. Pour in enough chicken stock to reach about 3/4 up the sides of the potatoes. Toss in the crushed garlic.
08 -
Put the pan back in the oven and cook another 15 minutes.
09 -
Drizzle the pan juices over your potatoes before you dish them up. Add more salt and pepper if you want.
# Additional Notes:
01 -
Feel free to swap in beef stock instead of chicken.