In addition to the raspberries for the raspberry tart, I picked up a bag of small different colored potatoes, including Yukon Gold, some red potato, and a purplish one. I cooked a handful of them in this method that Madison recommends, basically boiling them in heavily salted water, then tossing with a bit of butter and some herbs.
The recipe called for sea salt, which I didn’t have. But I guessed that kosher salt would be okay so used that. And according to this Food Network article, I guessed correctly.
- 2 pounds small potatoes
- 2 cups salt
- 3 quarts water
- 1/2 cup butter
- 1/4 cup fresh herbs - I used parsley
- pepper to taste
- Heat the water to boiling and stir to dissolve the salt and add the potatoes. Cook over medium heat until the potatoes are done. Stab them with a fork to check. The time depends on how big your potatoes are. Small ones will take 15 minutes or so, larger ones up to 30.
- Drain and put the potatoes in a bowl. Either melt the butter or just cut it in chunks and mix with the potatoes until they're coated. Sprinkle with fresh herbs, if you'd like. She suggests marjoram, chives, lemon basil, etc. I have lots of parsley in the garden so used that.
These were quite good and not salty. I’m not sure they’re any better than my usual “nuke covered in the microwave until tender then add butter” non-recipe.
I chopped up the leftover potatoes this morning for breakfast and fried them in a bit of olive oil until crispy.