This is a favorite spring recipe when I get the first new potatoes from my garden. The result is a mouthful as creamy as a mashed potato, but with the texture and nutrition of the skins and the taste of your favorite herbs.
Ingredients:
Potatoes:
15-20 New Potatoes (enough to fill the bottom of a fry pan)
1 Qt of Chicken stock (or vegetable stock )
2-3 Tbsp of unsalted butter
4-5 cloves of garlic
Fresh Herbs (1 or 2 of Thyme, Sage, Rosemary, Morjoram, etc.)
Garnishing Herb (Chives, Green Onion, Parsley
Dressing:
2-3 Tbsp of melted butter
Acid: (squeeze of lemon juice, white wine, or vinegar)
Minced Garlic
Minced Herbs
Preparation:
Half the potatoes and set cut side down in cold frying pan. The pan needs to have a well fitting lid. Cover the entire bottom of the pan. Add the butter, garlic and herbs. Add the stock and cover.
Bring the pan to a boil and reduce to a continuous simmer for 20 minutes.
Remove the lid, and also remove the herbs and garlic. Continue to simmer until all the water based liquid evaporates. Starch from the potatoes and the butter will settle on the bottom and when the butter starts to crackle and sizzle, continue cooking to brown the cut ends without burning. Remove the potatoes to a serving bowl.
While the liquid is evaporating, mince the garlic and herb leaves (remove the stems.). Combine with the butter and acid source, and salt to taste. Dress the potatoes in the serving bowl and garnish with fresh herbs.
Leave a Reply