Crispy-Outside Creamy-Inside Garlic Herb Potatoes

What do you make with brisket and onions? My first instinct was latkes, but then I happened upon this yummy-sounding recipe for herb potatoes. It sounded a little healthier, like less work, and the name alone sounded so good. I couldn’t resist!

I know that the name of this side dish is on the brink of ridiculousness, but I could not, for the life of me, think of a way to describe them that gave them justice. They’re so flavorful from the chicken stock, herbs, and garlic, and they have that texture combination that makes you swoon– they’re perfectly crisp on the outside and soft on the inside and… well, they’re Crispy-Outside Creamy-Inside Garlic Herb Potatoes.

Recipe Author: Morgan at Host the Toast
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The Ingredients

I have never heard of baby Yukon gold potatoes, but I know the “adult” version is just delicious after making mashed potatoes with them for this past Thanksgiving. I was prepared to use baby red potatoes when I noticed honey gold potatoes. They are about the same size and looked like baby Yukon gold potatoes. I decided to give them a try, and I wasn’t disappointed.

Crispy-Outside Creamy-Inside Garlic Herb Potatoes Recipe Review Ingredients
Honey gold potatoes, thyme, rosemary, parsley, garlic, olive oil and chicken broth

The Process

These herb potatoes were pretty easy to make, though I do have some tips. First, be careful if you use a measuring cup to press the potatoes. I used a metal one, and it heated up pretty fast. I switched to a meat mallet after a few potatoes, and it worked much better. Also, press gently. You’ll hear the skin split and feel the mallet sink a little when that happens. You don’t need much pressure.

Next, reduce the heat once the liquid evaporates in step 5. As you can see, I got a nice, crisp crust on mine by doing that. I think they would have been charcoal briquets if I hadn’t turned the heat down a bit.

After cooking for 20 minutes and pressing with a meat mallet
Step 4: After cooking for 20 minutes and pressing with a meat mallet

So how was it?

Clear & Accurate Directions
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This recipe was a delicious new way to make potatoes. I'll definitely be making it again! It's a little more hands-on than just boiling or roasting, but the results are worth it. They live up to their name, and are crispy on the outside and creamy on the inside. The herbs, garlic and broth add lots of flavor, and the parsley sprinkle at he end makes them look beautiful.
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Candice
Candicehttps://www.hungrypinner.com
I'm Candice, and I'm The Hungry Pinner. I created this blog to share my love for cooking and my experiences with the MANY recipes I've found on Pinterest over the years. Join me as I blog my way through those recipes to find out if they are worth trying yourself.

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Crispy-Outside Creamy-Inside Garlic Herb PotatoesThis recipe was a delicious new way to make potatoes. I'll definitely be making it again! It's a little more hands-on than just boiling or roasting, but the results are worth it. They live up to their name, and are crispy on the outside and creamy on the inside. The herbs, garlic and broth add lots of flavor, and the parsley sprinkle at he end makes them look beautiful.