 |
Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Fresh, homegrown, new potatoes are to-die-for. If you've never experienced locally-grown potatoes, you've missed out. This is a simple way to enjoy them. From the Pat Conroy Cookbook. Ingredients:
1 3/4 lbs small red new potatoes |
3 tablespoons unsalted butter |
coarse salt |
coarsely ground fresh tricolor pepper |
Directions:
1. Wash potatoes, but do not dry. Peel a ring around the center of each potato.
2. In a pot large enough to hold the potatoes in a single layer, melt the butter over medium-high heat until foamy and almost browned. Place the wet potatoes in the pot and cover tightly.
3. In about 3 minutes, the potatoes will start to sputter. Holding the lid in place, shake the pot to crisp all sides of the potatoes. Continue to shake the pot frequently until the potatoes are browned on the outside and tender inside, 15-18 minutes.
4. Season with salt and abundant coarsely ground ricolor pepper.
|
|