I am a fan of baby red potatoes. I usually like to cut them in half and then roast them in the oven with olive oil and butter and salt and pepper. I like the outsides to be crisp and the insides to be creamy. I was nodding my head in agreement as I read a recent article in Cook’s Illustrated. It was all about how achieving this combo of crunchy and creamy was the ultimate goal with these potatoes. The article claimed to have perfected a method to achieve this. I had to give it a try right away.
And I have to say, I was disappointed. This method took a LOT of work and attention and the results were not as good as my usual toss it in the oven and let it cook method. I’m including the recipe for you here to try yourself if you would like. I did enjoy the garlic, lemon and chives that are added to this recipe. The potatoes themselves were not nearly as crunchy on the outside as they are when I do them in the oven.
- 1½ lbs small red potatoes, halved
- 2 cups water
- 3 tbsp butter
- 3 garlic cloves
- 3 sprigs fresh thyme (I confess I used dried)
- ¾ tsp salt
- 1 tsp lemon juice
- ¼ tsp pepper
- 2 tbsp minced fresh chives
- Arrange the potatoes cut side down in a 12 inch nonstick skillet. Add water, butter, garlic, thyme and salt and bring to a simmer over medium high heat. Cover and reduce heat to medium and cook for 15 minutes.
- Remove the lid and take out the garlic, reserving. Turn the heat up to medium high and swirl the pan around. Cook until the water evaporates, about 15 minutes. Cook until the sides of the potatoes are spotty brown, about 4-6 minutes.
- Mash the garlic into a paste and mix with lemon juice and pepper.
- Take potatoes off the heat and add the garlic mixture and chives and toss to coat.
I am a fan of baby red potatoes. I usually like to cut them in half and then roast them in the oven with olive oil and butter and salt and pepper. I like the outsides to be crisp and the insides to be creamy. I was nodding my head in agreement as I read … Read more