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.
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 PotatoesI 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