These were fun to make. New potatoes in red, yellow and purple.
I cannot recall having cooked new potatoes but, like any potato, the simplicity in a basic cooking method is pretty ridiculous.
All you need is some boiling water, salt and butter and you've got absolutely amazing tasting potatoes. No flash and no pizazz necessary.
Seriously. Potatoes are the VW Beetle's of the culinary world. Simple, yet sophisticated, fun and uncomplicated.
I sliced these for presentation since I was taking them to a potluck dinner. Couldn't go all crazy with the knife. I tried to make the slices nice so the potatoes would look somewhat dainty but, alas, I do not have a potato peeler.
No worries. I think the turnout was quite remarkable.
So, what did I do?
After boiling the potatoes until they were just soft -- soft enough to easily pierce them with a fork -- I roasted them at 400 for what felt like fo-eva! Goa! I thought it would only take them about 30 minutes to roast, but it took a little more than one hour for them to brown. I think this is largely because I crowded the roasting pan. My bad.
Toward the end of roasting, I heated a mass of butter in a pot then added garlic and fresh parsley. A ton of parsley. Tossed the potatoes in the pot and that was that.
You should have smelled the house! Seriously scientists, get on that technology that will allow us to transmit smells via the Internet!
Who's That Girl
- Create. Snap. Eat.
- WHO'S THAT GIRL: A higher education obsessed foodie who is documenting her life in the kitchen. I love to cook delicious, gourmet-style foods for those I love and always welcome a challenge in the kitchen. With that challenge comes an impromptu nature. I tend to avoid following recipes to the exact, so you are not likely to find very many posted here. Being that I am a Libra and am learning to be free in the kitchen, the story always goes, "A pinch of this and a smattering of that!" Thank you for visiting -- and happy reading!
High Traffic Posts
Yeah! It's time to make some Louisiana style catfish and shrimp! Just let me get my handy dandy Louisiana Fish Fry and let's ge...
I was quite impressed with my recent Trader Joe's purchase of two thick cuts of sashimi grade ahi tuna. The look alone is so perfec...
There is this amazingly rich dish that is quite popular here -- Mariscos Chihuahua 's camarones culichi. In the many, many years I hav...
I cannot say that I was excited about using uncooked flour tortillas. I had never purchased uncooked flour tortilla before. I figured tha...
Making this carrot and red pepper mash is somewhat time consuming, but it always comes out tasting so, so delicious. I find that I do no...
Goodness, I love pesto. I love its versatility: You can serve it in stuffed chicken. With warm goat cheese and tiny slices of French ...
Rarely will I make a burger, lest I have a special request. That was the case here for a lunch order. What made this burger was the rich f...
I learned about rice seasoning at a local grocery store that specializes in Asian foods from around the world, including a whole host of ...
I have been enjoying Milton's Healthy Multi-Grain Bread for many months now. I have decided that not only is it my favorite multi-grain...
Oooh, a culinary mashup! Haddock and bean sprouts seem to have nothing in common. That was my thought. But do keep reading. What woul...