{"id":1211,"date":"2018-10-17T15:26:27","date_gmt":"2018-10-17T15:26:27","guid":{"rendered":"https:\/\/trialbyfryer.com\/?p=1211"},"modified":"2018-10-17T15:28:54","modified_gmt":"2018-10-17T15:28:54","slug":"melting-potatoes","status":"publish","type":"post","link":"https:\/\/trialbyfryer.com\/2018\/10\/melting-potatoes\/","title":{"rendered":"Melting Potatoes"},"content":{"rendered":"

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I was just in the U.K. for a fabulous family holiday, and it was one of the most relaxing and peaceful vacations I’d taken in a long time! I suffer from a bit of FOMO, and on vacations tend to want to see, do, eat, play, touch, and experience everything.<\/em> I sometimes forget that it’s also really nice to just while away the hours reading a book in the unseasonably warm fall sunshine and take leisurely walks to the pub down the road. And on this vacation, that was exactly what we did! We were in Devon, in the beautiful English countryside, staying in cabins in Dartmoor National Park<\/a>. If you, like me, got confused and realized that you didn’t actually know what a moor is, I got you – it’s an expanse of open uncultivated land or rolling infertile land<\/a>, characterized by low-growing vegetation on acidic soils. The Merriam-Webster dictionary<\/a> notes that the term “moor” is “chiefly British.” Anyway, what it looks like is soft, undulating hills dotted with shrubs, heather, cows, horses, and sheep. The whole family had a taxing daily schedule of pool time in the morning, tennis before lunch, and an afternoon excursion either to the pub or one of the nearby towns<\/a>, all the while stopping to say hello to the animals along the way. What an idyll!<\/p>\n

Anyway. Back to food. If there’s one thing I love about the U.K., it’s the potatoes. I am a big potato fan. Roasted, mashed, boiled, au gratin-ed, chipped, cheese-and-onion crisped. All of it. The first time I went to the U.K. with James, I went a little overboard and actually got sick of potatoes. I know, rookie mistake. Not this time, though. And so, in honor, I bring  you a recipe for herby, brothy, buttery roasted potatoes. These potatoes roast in ungodly amounts of butter, then simmer in a fragrant herb broth. They come out crisp and browned on the outside, but beautifully soft, pillowy, and – yes – melty on the inside. They are a must for every potato aficionado.<\/p>\n

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Now, these potatoes are not exactly a fast weeknight side, as they take about 45 minutes total to roast, and you have to flip and fuss with them not once, but twice over that time. They definitely aren’t a I’m-starving-and-I’m-lazy-and-I-want-to-eat-dinner-NOW kind of potato, but they are a ooh-I’m-liking-these-so-much-I’ve-almost-forgotten-how-much-time-I’ve-spent-on-them kind of potato. Besides, potatoes do take notoriously long to roast, so don’t think that you can get those delicious crispy outsides and soft, fluffy insides in 10 minutes! If you’re cooking some easy seared steak and steamed vegetables, perhaps, or if you’re looking for an alternative to french fries for a juicy burger, spend a little extra time on these potatoes – you won’t regret it! <\/p>\n

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Notes:<\/p>\n