Seasoned Melting Potatoes

Yield: 8 servings


  • 3 lbs. Yukon gold potatoes, peeled
  • 4 tbsp oil
  • 16 tbsp butter, melted, divided
  • Salt & pepper, to taste
  • 2 tsp honey
  • 1 tsp cayenne pepper
  • 1 to 2 cups chicken stock
  • 4 cloves garlic, minced


  1. Cut the potatoes into slices about 1" thick.
  2. In two large pans (cast iron or Dutch ovens), divide the oil and 4 tbsp of butter each.  Warm on the stove over medium-high heat until the better has melted.
  3. Place the potatoes into the pans in a single layer across the bottom.  Season the tops with salt & pepper, and sauté until the bottom is browned, about five minutes.
  4. Remove from the heat and flip each potatoe over.
  5. Mix the honey & cayenne with the remaining butter, and brush over the potatoes.
  6. Bake the potatoes in the oven at 475°F for 15 minutes.
  7. Remove the pans, flip the potatoes over, and pour in enough chicken stock to come 3/4 of the way up the potatoes.  Add the garlic.
  8. Bake for an additional 15 minutes.
  9. Serve hot, spooning liquid over the potatoes for extra flavor.

Adapted from Spicy Southern Kitchen.