I decided to document my preparation of these taters with my iPhone. Please excuse the photo quality. I just had to share this one with you.
This is a trick I learned from “America’s Test Kitchen”. It takes 15 minutes and the potatoes can be used as a base with about any fresh herbs you can grab. You can cook a few for fresh hot potatoes to serve as side for your dinner. Leftovers go great with your eggs as in the morning!
INGREDIENTS
- Small potatoes (new reds or fingerling)
- 2 tablespoons of fresh dill – Chopped
- 2-3 tablespoons of olive oil
- A small pour of Beer, White Wine or Water.
HOW TO PREPARE
- Wash of the field dirt from your potatoes. Leave the skins on, but can be removed if you like.
- Cut potatoes in quarters.
- Place cut sides on paper towels to dry up the wetness that is created when first cut. (This is key!)
- In a 10 inch frying pan (12 inch if you have lots to prepare), add olive oil and heat over medium heat.
- Spread hot oil around pan.
- Add dried off potatoes to pan. (NOTE: if potatoes wetness returns they spit hot oil. There is an art to this, please be careful)
- Arrange potatoes cut side down. Cook uncovered for 4-5 minutes.
- Tip over the potatoes to the other cut side facing down for 4 minutes uncovered.
- Add in herbs now or later and toss lightly to cover potatoes.
- The last minute or two. Carefully pour your liquid into the pan and cover. This steams the potatoes the rest of the way while keeping the crisp sides.
- That’s it.
This is what it looks like in the process.
