Little Potatoes Two Ways

Today you get a twofer.  Must be your lucky day!

HI’m going to show you two methods to make little potatoes that elevate them both to the showstopper category.  And for each you need butter, salt and pepper.  Okay, and one needs some water, but that doesn’t really count, does it?

The first are fingerlings.  Tell me you’ve had fingerling potatoes.  If not, drop whatever you’re doing and go find some.  I found some beautiful little locally grown, organic fingerlings the other day and just had to bring these epic little fellas home with me.  Creamier than any potato I’ve met thus far, these are special.


And all you do is roast them.  Melt 2-3 T. of butter and pour it over rinsed and dried fingerling potatoes in a rimmed baking dish.  Sprinkle them with salt and pepper and roast them at 375 degrees for 20 minutes, give a stir, and 20 more minutes.

Crisp on the outside, creamy on the inside…I could eat these for the entire meal.


Now, how about some buttery, steamed red potatoes?  I always thought my options for these little red guys were pretty limited.  You can always roast them like the beauties above.  And then there’s boiled. This is how everyone I knew made them. But, I always wondered how restaurants got those perfect buttery potatoes that seemed boiled, but so much better.

I found it.


This recipe infuses the butter into the potatoes, and turns them into buttery little bites of goodness! And now, I keep organic red potatoes on hand every week because we eat these beauties about twice a week lately.  So easy and so buttery good.

This is how you do it.

In a heavy saucepan over medium heat, put 1/2 c. butter,

1/4 c. water,

1 tsp. salt,

1/2 tsp. pepper,

and either 2 lbs. washed whole new potatoes (the little guys) with a strip peeled all the way around or red potatoes that you’ve washed and quartered.

Cover and let them cook about 25 minutes rolling them around occasionally to keep them from sticking to the bottom.  Now, I’m going to tell you that sometimes they stick and create some potatoes with the yummiest golden crustiness you’ve ever craved.  This also sticks to your pan and makes some work after dinner.  But it’s worth it!!  If you opt to remove the lid and give them a stir, you lose the steam and change the cooking process and just end up with yummy soft, buttery potatoes — no crustiness, but no pan to clean.  So your call here.  Do with this info what you will. :o)


To serve, toss with some parsley or chives (dried or fresh will work), and season to taste.  I love this with Buttermilk Fried Chicken Tenders, Not Your Momma’s Meatloaf, or Chicken Breasts Done Right.  See what you think!

So there ya go!  Two delightful dishes you can make with the easiest of ingredients and the littlest of potatoes!


Roasted Fingerling Potatoes Grocery List:

2-3 lbs. Fingerling Pottates

2-3 T. butter

Salt and pepper to taste

Buttery Red Potatoes Grocery List:

2 lbs. Red Potatoes or new potatoes

1/2 c. butter

1/4 c. water

1 tsp. salt

1/2 tsp. pepper

Many thanks to Mary Foreman of Deep South Dish who first showed me how to steam red potatoes.

Frosted Easter Cookies

Buttery, sugary, perfect frosted Easter cookies.  These little beauties are an easy way to dress up your Easter table and make yourself a little famous.  A lovely little testament to spring, and a perfect bite of yum.


Make up the simple dough, throw it in the fridge and an hour later or a few days later, bake up some beautiful cookies.


Here’s how:

In a mixer bowl, beat 3/4 c. butter (no substitutes)

and 1 c. sugar for 2-3 minutes or until fluffy.

Add 2 eggs one at a time, beating well after each addition,

and then 1 tsp. vanilla,

and 1 T. milk.

In a separate bowl, combine the following:

2 1/2 c. flour

1 tsp. baking powder

1 tsp. salt

Add the dry ingredients into the butter/egg mixture and combine.

Cover the dough and refrigerate at least an hour.

When the dough is chilled, preheat your oven to 400 degrees. Lightly flour a clean work surface and have more flour on-hand if needed. Lightly butter your cookie sheets or use parchment paper. I work with the dough in batches so the remainder can stay as chilled as possible. If it gets too sticky to work with, chill it a bit more.

Grab a good-sized ball of dough and set it on the floured surface. Dust a rolling pin with flour and roll out the dough to your desired thickness. Anywhere from 1/8″ to 1/4″ will work depending on if you like soft or crisp cookies. Cut out shapes with cookie cutters or using the top of a glass. Continue to add a bit of flour as necessary to help prevent sticking.

Bake for 6-9 minutes watching carefully and removing at the first sign of golden edges.

Cool thoroughly on wire racks before frosting.


To make the frosting, Beat 2 T. softened butter.

and 2 tsp. vanilla with

6 T. milk

Add 5 c. sifted powdered sugar, and possibly a little more, a little at a time until the frosting reaches the desired consistency. Nice and thick, but spreadable is what you’re looking for here.

I use paste food coloring for maximum brightness. Decorate and let them sit for a couple hours until the frosting has set. The cookies will then store very well, even lightly stacked.

There you go! Happy decorating and eating and sharing!


Perfect Frosted Sugar Cookies Grocery List:


3/4 c. (1 1/2 sticks) butter (no substitutes)

1 c. sugar

2 eggs

1 T. milk

1 tsp. vanilla

2 1/2 c. flour

1 tsp. baking powder

1 tsp. salt


2 T. butter

2 tsp. vanilla

6 T. milk

5 + c. sifted powdered sugar

Food coloring and sprinkles :)

This recipe is adapted from a recipe submitted to from Delilah Lopez. Many thanks, Delilah!