Simply delicious directly from the garden! My in-laws – Iva and Garrett planted a very extensive garden and shared some new potatoes with us on their last trip from Kansas to Houston. We are still eating them and Keith loves how his Mother, Iva, makes them. I did something a little different in that I peeled them after they had been cooked and cooled, but he said they were still good – but just not Mom’s. Well who can recreate a recipe that has Mom’s touch? If you have leftover potatoes this is a perfect side dish for the next day. If you want to add fresh herbs or garlic feel free to do so. I was tempted, but my husband insisted they be made without herbs or garlic as his Mom does. Ingredient amounts will serve four.
Ingredients
1 pounds of new potatoes or baby potatoes, not peeled
1/4 cup of butter
1/2 teaspoon of kosher salt
1/2 teaspoon of fresh ground pepper
Technique
Boil potatoes until tender about 30 – 40 minutes depending on the size. Peel or leave skins on and slice into 1/4 inch slices. In a large skillet, melt butter over medium high heat, be careful not to burn the butter. Add potatoes so they are not overlapping each other if you can. Sprinkle with kosher salt and fresh ground pepper. Once slightly browned, flip and brown the other side. The point is to get them somewhat crispy. Add more salt and pepper if needed and enjoy!
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