What I Ate: Melting Potatoes

I love a dish that just gets chucked in the oven and forgotten about for a bit and turns out delicious. So when I found a brisket on sale at the grocery store and let that slow roast along with these melting potatoes and the resultant meal was so comforting and homey.

These melting potatoes have been all over the internet and they're so good. They get golden brown and crisp on the outside but are so fluffy and soft on the inside and they are so satisfying to eat.

All you have to do is peel, trim off the ends to make flat edges to make them easy to flip, toss the spuds in butter and olive oil and spread out on a sheet pan, sprinkle on some salt and pepper, throw in a couple garlic cloves, add a little chicken broth to the pan, and then roast at 450F for half an hour, flipping them halfway through.

xoxo.