|Fingerling potatoes with herbs, garlic and salt are brought to a boil,|
removed from the heat and covered until cool or warm.
This recipe couldn't be more simple. Or delicious. I'll never "boil" potatoes again. No. Not. Ever.
I had intended to make a simple batch of garlic potatoes that uses whole, unpeeled cloves of garlic and tiny fingerling potatoes. It's a fun and easy dish. But I did some surfing and came across a blog written by a girl who once worked in a restaurant and who watched the chef make these amazing potatoes by adding a ton of salt to the water and some herbs.
Hmmmmm . . .
Just bring to a boil. Remove from heat. Cover until cool. Perfectly cooked and seasoned. Yea, right ..... Of course, I had to try it.
I was blown away.
These are wonderful! I kept eating them right from the pot! The salty, seasoned brine that drips from the skins is lip-smacking delicious. And then the creamy interior of the fingerlings. I thought I would serve them with a bit of sour cream, but that was total overkill and way too overpowering.
The liquor in the pot was too good to waste, though. Redolent from the herbs and salt, it was also imbued with the earthiness of the potato skins. I mixed equal parts of the pot-liquor, melted butter and sour cream to use as a "dipping sauce." Bliss.
I think these are best served "warm." And do use fingerlings or tiny Yukon Golds.
- 1.5 pounds fingerling potatoes, washed but not peeled
- 6 tablespoons KOSHER salt, not table salt (2 tablespoons per 1/2 pound of potatoes)
- 2 large sprigs fresh rosemary
- 1 small bunch fresh thyme (about 1/2 dozen stems--see picture above)
- 2-3 cloves whole, unpeeled garlic, slightly smashed
- 1 part pot liquor
- 1 part melted butter
- 1 part sour cream
Place potatoes in a pot. Fill with water until covered by an inch or so. Add the salt. Add the herbs and garlic.
Cover loosely and bring to a boil. Remove from heat. Cover.
Allow to cool. To make the sauce, simple mix the equal parts of pot-liquor, melted butter and sour cream. Serve on the side or drizzle on top of potatoes.
Alexandra also suggests roasting or crisping the potatoes in a cast-iron skillet with a bit of olive oil and some freshened herbs.
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