Alice Waters's braised potato coins: cut fingerling potatoes (skin-on) into "coins" of about 1/4 or 1/8 of an inch thick. Put the coins into a saucepan and fill with just enough water to cover and salt to taste. Bring to a boil and cook until potatoes are tender. When the potatoes are tender, add a knob of butter and let melt with the heat off. Season with pepper to taste. Let the potatoes soak up the leftover water and butter, and serve. You can add a little chopped parsley for color if you like.
Easy roasted potatoes: Cut yellow potatoes (with skins on) into wedges. Toss with olive oil, fresh chopped herbs (such as rosemary, thyme, and/or herbs de provence), salt and pepper. Roast on a baking sheet in a 400-degree oven for 30-45 minutes or until the potatoes are crisp and browned on the outside and tender on the inside, tossing once or twice for even browning.
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