For my buddies that don’t cook all that often (and, you know who you are…) my message to you in this post is that the biggest trick to good cooking is…good shopping. And I am not talking about packaged products. When you find the right fresh produce, cooking from scratch takes less time and effort than you expect. Even though I love cooking, sometimes you gotta take a shortcut in preparations.
I had been thinking about these great little bags of new potatoes that have recently appeared in the supermarket produce aisle. Each bag has a mixture of the tiniest potatoes: gold, red and sometimes blue. In a future post, I will make a red, white and blue roasted potato salad, but that might happen closer to 4th of July. RIght now, we have family holidays coming up, so a simple, pan roasted potato is what is on the menu.
Served alongside the traditional turkey, these roasted potatoes are perfect. In fact, I think they would be great alongside eggs if you plan to have a big family sit-down breakfast, instead of hash browns or cottage fries. The thin skin of potatoes gives a satisfying “pop” with every bite. Tiny, crunchy, crisp and creamy.
Just look for the tiniest, firmest new potatoes that you can find. The small potatoes cook the quickest. You will also notice that they will be devoured quickly as well.
Use a regular stainless steel or cast iron pan, and avoid using a non-stick pan. I know the clean-up will take a little longer, but non-stick pans won’t give you the crispy brown crust you need for these potatoes.
You could add a dash of garlic salt, or even some grated parmesan cheese. However, there are so many fancy details added to holiday preparations, that a simple dish of roasted potatoes appears almost as a relief to all. Mostly to the cook.Print
2-3 tbsp. olive oil
1 lb. new potatoes (as small as possible), wash and pat dry well
1 tbsp. chopped fresh chives
1 tsp. sea salt (or to taste)
2-3 sprigs fresh rosemary
Freshly cracked black pepper (optional)
Heat a stainless or cast-iron pan on the stove, and add the olive oil. Heat the olive oil for about a minute, until very hot, but not smoking. Carefully add the potatoes, and allow to brown over medium heat for 7-8 minutes. Stir to flip the potatoes to their other side, and allow to brown for another 5-7 minutes, until they are tender when pierced with a fork.
Sprinkle in the chives, salt, and sprigs of rosemary, and heat for another 1-2 minutes. Remove from heat and add black pepper, if desired. Serve immediately.
There is no need to constantly stir these potatoes. Just leave them brown well on one side, and then flip to the other side. Too much stirring breaks the potato skin and makes them mushy.
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