Friday, October 17, 2008

Cook's Journal

Ok, this is a really simple recipe for potatoes. It is probably nothing new, but I made them as a side for dinner tonight with broiled Tilapia and they were AWESOME! I love cooking without a plan. I find some of my favorite meals happen when I think "I have nothing here to eat!". So as I was looking around for something to make with the fish I defrosted days ago (and didn't feel like making) I found a bag of little redskin potatoes I'd forgotten about. Fish cooks pretty quickly so I didn't want to wait for my typical roasted potatoes. Here is what I came up with...

5 little redskin potatoes
  • Wash and Quarter
  • Placed in a pot large enough for all the quarters to be touching the bottom of the pan, but not a lot of extra room.
Vegetable stock, just to cover potatoes (I used about 3/4 to 1 cup)
1 tsp. kosher salt
fresh ground pepper to taste
2 tbsp. dried chives (if using fresh add when reducing liquids at the end)
1 large clove of garlic, crushed
1 tbsp. extra virgin olive oil

Cook on high until liquid is at a rolling boil. Cover and turn down to medium-medium high for 10-15 min until potatoes are fork tender. Remove lid, turn down to medium, and let the liquid reduce (about 5 min). I finished with 1/2 tbsp. of unsalted butter to finish the gravy created by the vegetable stock reduction. I hope you try these they were yummy!

2 comments:

Kayce said...

Everything you make sounds delicious! I'll have to give this one a try... next time I have red potatoes. We normally only have russet potatoes in our house.

I'm Meghan... said...

Thanks Kayce! It was so easy which is why I was so excited. Russet potatoes might be a little too starchy, but I bet Yukon gold or Fingerlings would work.

"Happiness often sneaks in through a door you didn't know you left open." ~ John Barrymore