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!