I don’t know that you could actually call this a recipe, more like another process in my arsenal of ways to cook red potatoes. You see, potatoes to me are like blood to a vampire, my main source of food. While possibly not the healthiest choice, I can’t help it. I love potatoes! I love them fried, I love them baked, I love them boiled, I imagine I might even love them raw if I were ever brave enough to try it. Though, I imagine I might considering each of my kids has a strange obsession with biting into my raw potatoes and leaving them for me to find later, scarred by their teeth marks.
Growing up, red potatoes were a staple of every meal in our family dinners. This tradition carried over into my own home and you’ll rarely find a meal that doesn’t involve a red potato, with the exception of Asian cuisine. I haven’t yet found a way to incorporate them that doesn’t seem just plain weird. Kind of like Kim’s Sweet n Sour Chicken with a side of green peas.
(Kim, I love ya like no other blogger out there, but you must admit you’re slightly weird, but then who am I to talk, I’m obsessed with potatoes and eat vegetables that smell like your feet.)
Getting back on point … red potatoes, like I said, another way to cook them that doesn’t skimp on calories, thus they are saved for rare occasions when I feel the need to be gluttonous and burn the hell out of my fingers in the process.
Butter Browned Red Potatoes
What You’ll Need:
- About 9 size B red potatoes, also known as New Potatoes or Baby Potatoes
- 1/2 stick of butter (don’t you dare use margarine)
Let’s Get Cooking
Step 1 – Wash your potatoes thoroughly.
Step 2 – Place potatoes in a large pot of hot water, bring to a boil.
Step 3 – Continue boiling for about 35 minutes (depending on how many potatoes you use) until a fork easily glides through the potato. The skin will also start to crack, this is an excellent indicator.
Step 4 – Strain water from potatoes and place them in the strainer over a pot of ice and cool water (not submerged) and let cool for at least 15 minutes. This step is actually quite important. Attempt step 6 too soon and you’ll be cursing up a storm over your fingers getting burned every 2 seconds. Believe me, I know, I do this at least every other time I make these.
Step 5 – Heat a large skillet over medium heat with a 1/2 stick of butter.
Step 6 – Carefully peel the skins from the potatoes with your fingers and carefully place each potato in the skillet of melted, hot butter.
Step 7 – Fry potatoes in the butter for about 10 minutes, turning every few minutes until each side has a cripsy butter browned crust and serve.
OMG, I love potatoes. LOVE THEM. I’ll be trying these!
My Grandma made these when I was little!!!! Or we’d cut the potatoes up like little chips and fry em. So So good!
I love potatoes!! This is making me hungry.
Cat,
I would probably try these w/the skin on them. I would like the crispy skin. Have you ever tried them that way? Does it cook well?
I’ve actually never tried it with the skin on because I don’t eat potato skins. They remind me of eating a banana peel. It’s a weird texture thing with me.
Those look good even though you managed to mock me in a post about cooking potatoes.
I noticed you served stinky feet with this meal too.
But I mocked you in a loving way, so that makes all the difference.
I kept the clip of cauliflower in there just for you.
Anything involving butter + potatoes has the potential of a big win in my book. That sounds super yummy! Thanks for the instructions.
First, I love that you reference vampires…. Twilight on the brain?
I also appreciate that you recommend against using margarine. I freaking hate margarine and it is NOT.The.Same.
I can’t wait to try this recipe. It looks delicious!
I have never fixed potatos this way but guess what thanks to you I have another great way to serve potatos to my potato loving family thanks
OMG these sound heavenly!! We are HUGE potato fans also. And we would NEVER EVER think of using anythig but real butter – that would just be nasty!!
I bet this recipe would also be delicious with the little golden dutch potatoes that my hubby loves… Oh, my now I want potatoes… damn!
BTW… love the new blocks in the header… too cute!
Oooooooohhhh.
These look so good Cat, I’m going to have to make these as a reward for losing all my weight. Something to look forward to.
Okay now my mouth is watering Yummy
I LOVE potatoes too! YUM that looks sooo good. I am so hungry now, LOL!
I love potatoes, oooh now I’m hungry!
OMG I saw this yesterday and was thinking about it all night long
Guess what I’m making today???
Yep those yummy potatoes…can’t wait, they are boiling as we speak LOL
Yum! I’m a potato girl too, born and raised in the potato state so I can’t help it either. This looks delish, thanks for the recipe!
Hi! We loved your post over at KiwiLog and decided to feature it as part of our weekly mom blog round-up. Thanks!
Sounds awesome! I like to add Rosemary to mine
When i first looked at the picture of the potatoes in the skillet, they reminded me of the deep fried mashed potato balls we used to get served in the dining hall in college. They were so good.
How did I miss this post? I love potatoes! Thanx for sharing this w/us!
We love potatoes too and i think this is a neat idea for a different way to prepare them!!
my friend just told me about canned potatoes- they make making side dishes like this in a pinch so easy! No long boiling time and peeling