You guys, I missed my website birthday! WHAAT? She turned 8 years old on August 20th! Oh the vision I started out with has changed so much! Those first ideas were laughable, my former 2 to 3 new recipes a week is now an unthinkable goal for me and I love it all. All the dreams, all the changes, all of the everything. Most I love all of you who have followed me, endured my losses, shared in my successes, and remained supportive friends through it all. May God bless you abundantly, and forever, hold you in the palm of his hand.
I have been missing my mom... what is new right? Not in a bad way anymore though. More happy missing. Makes total sense right? Anyway, she always boiled potatoes. I am fairly sure we always had boiled potatoes, or she would mash them. My dad was the fried potato master but I think my mom was the boiled potato lady. I am not sure I remember ever eating a baked potato at home as a kid. I do remember she would make me green beans daily just about. (insert spoiled rotten brat grin) I still love green beans like a fool to this day. Anyway, these potatoes are just how she used to make them, minus all the good stuff. Sorry ma, I mean, we both know seasonings and flavor weren't always your forte. I appreciate every morsel you ever fed me. Except show leather roast beast....EVERY. STINKIN. SUNDAY.
Let's do this! If you are a visual kinda human, I have a video below you can watch!
1-2 lbs of potatoes (I used 1.5 lbs of a tricolor baby potato, feel free to use regular russets that you have cubed)
1T salt for water to cook potatoes in
6 T butter
1 tsp Italian Seasoning
Salt
Pepper
1 tsp Parsley
1/2 cup grated Parmesan cheese
In a pot big enough to hold your potatoes, add in water and 1 T salt. Bring to a boil, add in rinsed potatoes and boil until the can easy get a fork to slide into the potato. I used baby potatoes and it took about 20 minutes, yours may take less or more depending on size, so just keep checking.
When they are fork tender, drain and add right back to the hot pot so the rest of the water will evaporate. Add in 2 T of butter and toss the potatoes. Let them sit for a few minutes and begin to get a little color on them. You will stir and almost "fry" them slightly. That boiled buttery potato with a wee bit of surprise crust is amazing! Do this until potatoes are just the way you want them. You can let them go much longer to be full on fried on the outside. Sprinkle in Italian seasoning, parsley, salt and pepper to taste and that glorious cheese! Toss for a few seconds and immediately remove from heat. This will go perfectly alongside steak, or anything else you choose. I served mine with thick cut chops that were as good and tender and flavorful as you can imagine!
THAT'S YUMMMY!
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