Today you get a twofer. Must be your lucky day!
I’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.
Here they are with our family favorite, Bacon Wrapped Stuffed Chicken Breasts.
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!
- 2-3 lbs. Fingerling potatoes
- 2-3 T. butter
- salt and pepper to taste
- Buttery Red Potatoes:
- 2 lbs. red or new potatoes
- ½ c. butter
- ¼ c. water
- 1 tsp. salt
- ½ tsp. pepper
- Fingerlings: Melt 2-3 T. 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 min, stir and then another 20 minutes.
- Buttery Red Potatoes: In a heavy saucepan over medium heat, put butter, water, salt, and pepper as well as 2 lbs. of washed whole new potatoes 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. A little sticking will create yummy crustiness. If you choose to open the lid and stir, you prevent scorching, ut you lose steam and end up with soft, buttery potatoes.
- To serve, toss with some parsley or chives and season to taste.
Many thanks to Mary Foreman of Deep South Dish who first showed me how to steam red potatoes.