Sometimes when bags of potatoes are on sale buy-one-get-one free at the market, my husband and I have to indulge, even though it leaves us with 6-10 lbs. of potatoes on our hands. Our worst fear is that we'll decide against it, but then next week we'll need potatoes and feel like total chumps because we missed out on a free bag! However, that leaves us with a bunch of potatoes, and in need of recipes!
On our anniversary trip Doug and I had escargot en cocotte, which was snails cooked in a small sturdy pot with a wonderfully luscious sauce of olive oil, tons of parsley and garlic.
On our anniversary trip Doug and I had escargot en cocotte, which was snails cooked in a small sturdy pot with a wonderfully luscious sauce of olive oil, tons of parsley and garlic.
I was not about to cook snails at home, but I had to come back to Pennsylvania and do something with that amazing sauce, and potatoes seemed like the obvious choice. But, the question in my mind was, how do I impart tons of flavor into the potatoes, but allow them to retain their great potato flavor? I decided to take a leaf out of the en cocotte book with this one.
Ingredients:
1-1.5 lbs small red potatoes, scrubbed clean with skin left on
4 cloves of garlic, minced
3 tbsp. olive oil
1/4 cup chopped parsley
1/2 tsp. kosher salt
Step 1:
Cut the potatoes into about 1-inch pieces. Depending on the size of the potatoes this could mean halving them or quartering them.
Ingredients:
1-1.5 lbs small red potatoes, scrubbed clean with skin left on
4 cloves of garlic, minced
3 tbsp. olive oil
1/4 cup chopped parsley
1/2 tsp. kosher salt
Step 1:
Cut the potatoes into about 1-inch pieces. Depending on the size of the potatoes this could mean halving them or quartering them.
Step 2:
Add the olive oil and garlic to a cold 10-inch skillet or wide-bottomed saucepan. Heat it over medium-low heat, and when the garlic starts to sizzle, add the potatoes, parsley, salt, and a tbsp. of water. Stir to evenly coat the potatoes, cover, and cook for about 10 minutes, until the edges are starting to turn translucent.
Add the olive oil and garlic to a cold 10-inch skillet or wide-bottomed saucepan. Heat it over medium-low heat, and when the garlic starts to sizzle, add the potatoes, parsley, salt, and a tbsp. of water. Stir to evenly coat the potatoes, cover, and cook for about 10 minutes, until the edges are starting to turn translucent.
The science: One of the culprits of flavorless potatoes is water. If you overcook potatoes when you are boiling them, they get waterlogged and this flushes out all of the flavor. If you've ever had flavorless mashed potatoes, that is the culprit. By basically poaching these potatoes in olive oil and just a tiny bit of water to keep anything from burning, the only liquid they will steam in is their own juices! You will get potatoes that have tons of herb and garlic flavor, but that actually taste like potatoes.
Step 3:
After the first 10 minutes, give everything a stir, then re-cover and cook for another 10 minutes, or until the potatoes are cooked through. When you can insert a paring knife into a potato piece and it meets no resistance, you are there!
Simply pour the potatoes into a dish and serve!
Step 3:
After the first 10 minutes, give everything a stir, then re-cover and cook for another 10 minutes, or until the potatoes are cooked through. When you can insert a paring knife into a potato piece and it meets no resistance, you are there!
Simply pour the potatoes into a dish and serve!
These yummy, luscious potatoes are the perfect side dish to just about anything from roast chicken to steak. Eat and enjoy!
~Lauren
~Lauren
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