Buttered Potatoes

Potatoes can transform quite amazingly in all sorts of different ways, and I have yet to have a bad potato dish.  They can turn any meal into comfort food.  Mashed, they star on the Thanksgiving table, twice baked, they make a great Christmas dish, and in chip form, they’re a perfect Super Bowl snack.

Buttered Potatoes19Buttered Potatoes17

I love trying new ways to cook potatoes, so when I found a recipe for “Best Little Potatoes,” I knew I had to try them.  The potatoes did not disappoint.  They were crispy on the outside and soft on the inside, and I love any recipe that lets me use fresh chives.  Yum!

Buttered Potatoes

I subbed in red potatoes, but they didn’t work as well as the fingerling potatoes because the ratio of potato to skin was off.

1 Pound of fingerling potatoes (can be found in a mesh bag near the regular potatoes)
2 Tbsp butter
2 Tbsp olive oil
1/2 tsp kosher or sea salt
2 Tbsp freshly snipped chives

1. Wash off the 1 lbs potatoes and place in a large pot of salted water.  Make sure that the potatoes are covered by at least 3 inches of water.

2. Bring to a boil and let cook until just tender enough to insert a fork.  This should take about 15-20 minutes.

3. Drain the potatoes and set aside

4. Place a large frying pan over medium heat.  Add the 2 T butter and 2 T olive oil.  Once the butter melts, add the potatoes.

5.  Gently press down on each potato with a fork, breaking the skin and smashing them a bit.  Don’t break them too much, just enough to explode the skin a little.

6. Crack some salt over the potatoes and let them brown for a few minutes-don’t touch them until each potato is nicely browned.  Once the potatoes are browned, flip them over and let them brown on the second side. 

7. Serve warm.

Nutritionals (for 6 servings) Cals: 129, Fat: 8, Carb: 13, Fiber: 1, Protein: 2