I am in love with these potatoes. The Kitchen showcased these last week, and we had small potatoes so I had to make them, right?
Wash and place potatoes in a pot. Cover with cold water.Add one cup of Kosher Salt (yes, a whole cup).Bring to a boil, and simmer for 15-20 minutes until potatoes are fork tender.They used fresh chives, and I had dried chives so that is what I used. 1/4 cup of chives, and a stick of unsalted butter melted.When the potatoes are done (fork tender), drain, and let dry on a sheet pan for about 5-8 minutes (do not pat dry or wipe off the salt).Place potatoes in a bowl (they should still be hot). Pour butter and chive mixture over the potatoes. Gently stir to coat the potatoes.These are NOT salty at all. I will add black pepper next time, and fresh chives, but for items we had on hand–supper yummy. I served these with a rib-eye steak and salad.
David loves potatoes. Doesn’t matter how they are prepared just so long as they are potatoes. Since it has gotten a little cooler, I don’t mind the oven being on. So roasted potatoes are super easy, and I enjoy them as well.
Three pounds of small yukon gold potatoes, washed, and quartered. Place in a single layer on a baking sheet.Salt, pepper, and olive oil and toss to coat evenly. Bake at 350 degrees until golden, and crispy, about 30 minutes (in my oven).I always add some salt after cooking. I am posting more of the recipes I do a regular basis for our kids. Simple ones, I know, but for them, a permanent record of what I cook. Hopefully, you won’t be bored with them, and might even enjoy them as well.
David loves vinegar. My cucumber salad never has enough vinegar. He also loves potatoes. So when I came across this recipe from Gail Simmons, we had to try it.
2 lbs. small red- or white-skin new potatoes
1 cup plus 2 tsp. malt vinegar, divided, plus more for brushing
5 tbsp. kosher salt, divided, plus more for sprinkling
2 tbsp. unsalted butter
½ tsp. coarsely cracked black pepper
2 tbsp. finely chopped fresh chives, divided
1. Combine potatoes, 1 cup vinegar and 1 tablespoon salt in a large saucepan over high heat. Add water to cover potatoes by 1 inch. Bring to a boil; cover and simmer until potatoes are just tender, 15 to 20 minutes.2. Preheat oven to 450º. Line a rimmed baking sheet with parchment paper.
3. Whisk 4 cups cold water and remaining 4 tablespoons salt in a large bowl until salt is dissolved. Add 2 cups ice. Using a slotted spoon, transfer cooked potatoes to ice water. Let stand 30 seconds; drain and pat dry. Allow potatoes to cool slightly.4. Meanwhile, melt butter in a saucepan (or in a microwave) with pepper and 1 tablespoon chives (I always have dried chives – so this is what we used). Remove from heat and whisk in remaining 2 teaspoons vinegar. 5. Use heel of your hand to gently smash and flatten each potato to a ½-inch thickness. Arrange smashed potatoes in a single layer on prepared baking sheet.6. Brush potatoes with butter mixture, and sprinkle generously with salt. Flip and repeat on other side. Bake until edges are crispy and golden, 30 to 40 minutes. Brush generously with more vinegar; transfer to a serving platter. Sprinkle with remaining 1 tablespoon chives and desired amount of salt. Serve hot.
I think it needs additional butter as I like my potatoes crispier. The vinegar taste was there, and we really never thought of boiling potatoes in vinegar.Overall, a tasty dish. We served the potatoes with mini meatloaves. My plate below. One meatloaf and two smaller potatoes.
David loved this.
We grilled the Cornish Hens the other day, and for a side, I had thought of making foil pocket potatoes. Well, after a very long day, we ended up just making pan fried potatoes (and will do the foil packets another day).
5 pounds Yukon gold potatoes, peeled, and chopped
1 onion – halved and sliced
2 carrots, peeled and chopped
Salt and Pepper to taste
I soaked the potatoes in cold water (then rinsed and drained).
Added the carrots and onions after the potatoes are partially cooked in the pan.
This was David’s plate and he loved them. I like my potatoes crispy, more of a crunch when you bite into them. These were soft, and favorable, but most certainly not crispy. Everyone has their preferences.
Ms. Paulines Potato Soup
1 stick butter
2 onions chopped
3 stalks celery – chopped (didn’t have any – used celery seed)
4-5 carrots chopped
2 T ground mustard
8-10 medium *Yukon Gold Potatoes chopped (varied in size – I like a chunk soup)
4 cups cheddar cheese
4 cups Chicken Broth
1 can Carnation Milk
1 cup milk
parsley (chopped for garnish)
bacon (cooked and crumbled)
Salt and pepper to taste
Saute onion in 1 stick of butter (Scream Paula Dean!)
add celery, (or celery seed), mustard,
Bring to boil, and then simmer until fork tender.
I mash the potatoes a bit, then add
the Carnation Milk, regular milk and cheddar cheese.
Stir until creamy.
Chop some parsley to add freshness.
Oh, yummy, bacon.
Sprinkle some cheese, parsley, and bacon on top and serve.