This post is more about technique than a recipe. I can’t believe I am speaking to anyone about technique, but I am. I am always conflicted when I post. I have a very diverse group of readers. I have a lot of great cooks that actually take the time to read me, thank you very much. I even have some real chefs that read me. That is a little intimidating yet thrilling that someone so knowledgeable would read my take on food. However, I have a small group that can hardly make a toasted cheese. That is not a knock on them, they have been busy getting degrees and learning things that will change the world. I am just talking about food. Every once in a while they decide to cook and are feeling awkward so here is a recipe for them. Crispy Potatoes can accompany any meal from breakfast to dinner.
Take a nonstick pan. Place a tablespoon of olive oil in the bottom. Slice small potatoes in half lengthwise. You don’t even need to peel them, but be sure to remove any blemishes that you would not want to eat. Rinse them in water so not to turn dark, they oxidize quickly. Place them face down in the skillet. Salt and pepper. Add two tablespoons of water.
Place them on the burner. Put a tight lid on them and bring them to boil, and then turn them down to a medium heat. They will steam. I set a timer and cook them for three minutes then I give them a little shake to make sure they are not sticking, then another three minutes, and another shake until soft. Stick a knife into them and if they are soft remove the lid and crank up the heat. This will boil the water away leaving only the olive oil you added. Give them another three minutes and they should be crisp, if not give them a few more minutes. Taste, Finish with a little salt if needed. Sprinkle something green like thyme or rosemary, or even the green of a scallion over them for presentation. We eat first with our eyes and for whatever reason it makes them more appealing.
It has taken me awhile to learn how to cook in small batches. People have told me that since it is such a small amount they just don’t bother to cook. It is just not worth it. I have been told I spend a lot of time being more precise with cooking. That is true. For years I hurried through meals because we always had somewhere to be. Someone had a game, or we had to be at piano lessons, someone wanted to go on a trail ride, so meals were hurried and harried. Now I have the time and I want to take a tip from our Julia Child. She said to treat each ingredient like it was the only ingredient. Since I started doing that my food has improved, most especially the humble potato when I make Crispy Potatoes.
For my newbies I hope you will give these a try, they go with everything. For my more experienced readers, you already know, and finally for my chefs thanks for hanging in there with me, and if you have any extra tips, feel free to send them my way. These crispy potatoes are soft on the inside and crisp on the outside and I think you will find they are so worth it no matter where you are in your life.
- 3-4 small potatoes per person – Yukon or Dutch Yellow
- 1 tablespoons of olive oil
- 2 tablespoons water
- Salt and pepper to taste
- An herb of your choice
- Wash and remove any blemish.
- Place in an oiled nonstick skillet.
- Pour 2 tablespoons water over potatoes.
- Place a tight lid over the skillet – the lid needs to hold in the steam.
- Bring to boil, reduce to simmer
- Check every three minutes to make sure there is enough moisture.
- When the potato is tender (stick a knife in to check) remove lid.
- Boil away the water and let the potato crisp – do not move them so they can crisp.
- When crisp remove from skillet and sprinkle with salt and an herb.
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I think you gave very good advice, Madonna. We all learn and share from each other and I’m like you, I don’t have to rush like I did when we had four kids to get places. Your crispy potatoes is a simple dish, but cooked to perfection. They would be a lovely accompaniment to so many meat courses, or even for breakfast or lunch. You have me wanting to go make some right now! Thanks for the inspiration.
Enjoy your day, while savoring your time in the kitchen!
Thanks so much Kitty. I don’t think I could do what I did and still cook like I once did. I guess there is an advantage to cooking in smaller batches. I hope you will give them a try.
I enjoy posts with technique ideas even though I am an experience cook. I too have readers who’ve been too busy with life to learn to cook and I always think about them when I write. This technique is new to me and I will give it a try. Crispy potatoes go with everything.
Sam
Sam, you are such a good cook, I can’t imagine teaching you anything, but I am happy you stop by with kind words.
The fact that you have such a diverse readership is a complement to you and the way you present your material. I certainly enjoy many of your recipes, i.e., the salad with delicata squash which has become a real favorite.
Oh my gosh, I am so glad you made delicata squash, those little guys are so good. I am thrilled when someone likes what I like. Thanks for stopping by Linda.
These look delicious, Madonna. There’s nothing I like better than crispy potatoes (or bacon). Cooking smaller amounts is an adjustment, but like you say, one can focus on technique and, dare I say, a few more pricey ingredients once in awhile.
Nothing cheaper than a potato, but I know what you mean. I am trying to do what Julia Child said and try to make it the very best. Thank you so much for stopping by, I love hearing from you.
M.
I love the idea of the water and oil together, Madonna! I have been cooking for my family for years and have never even thought about this approach. Thanks for sharing a great tip! Hugs…Debbie
Debbie, the water steams them and when you remove the lid and the water evaporates the small amount of oil will crisp the bottom. I think you will like them, especially if you are cooking for one or two. As always, thank you for stopping by, love your input.
Madonna
Good cooking is good technique — one can never stress technique too much. Perfect dish — I love potatoes cooked this way. Thanks.
Thanks John. I am sure you did not need this information. I am always striving for good technique when I make anything. Thank you for stopping by, love your comments.
You would think I would have learned my lesson not to read any food blogs before lunch (sigh) but evidently I didn’t because now I am frantically searching my pantry for little Dutch yellow potatoes…
Wonderful technique and very, very well explained! Bravo!
Nancy, what a compliment. I have learned so much from you, I know I can’t teach you anything, but I am thrilled you would read my post. Thanks for stopping by.
We can all learn from each other. We all have unique ways of doing similar things. I love this technique and have never done potatoes this way. Thanks!
Chris, I have learned so much from you. This is a nice way if you are cooking in small batches. Thanks for stopping by, you know I love hearing from you.
I love potatoes prepared this way. Often I cook for just myself and this is an easy way to prepare just enough for a meal. This preparation may not be fancy but it is delicious and one of my favorite ways to cook potatoes.
Cathy, I am so glad to hear you make these too. They really are perfect for small portion cooking.
I just bought a couple pounds of potatoes from a local farm, so I’ll definitely be trying this method of making them! Always like trying new things. Found you on Foodie Fridays – thanks for sharing!
I hope you like them Chelsea.
No matter if you are a beginner cook or a chef, I think we are all interested in how others prepare ingredients. Nice post.
Thanks Karen. No need to tell you how to make anything, but I appreciate your comments.
These look delicious! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
We will just love these potatoes, they look delicious! Thanks so much for sharing with Full Plate Thursday and hope you stay warm and cozy on this cold day.
Come Back Soon!
Miz Helen
Thank you so much for this recipe. My late aunt prepared her potatoes like this and I always loved them and never asked for her recipe. I plan on trying them soon and thinking of her when I do.
Lin, so happy to contribute to a good memory.
I adore potatoes cooked in this manner. The crispy skin is the perfect counterpoint for the creamy center. I think technique is extremely important, and I think cooks of any skill level appreciate reading what others have learned along the way. Yes, some know more than others, but one thing I will say with certainty is that I learn something new every darn time I walk into the kitchen or look at someone’s blog. And that can only be a good thing.
Thanks Adri. I am not sure where I learned this; I think it may have been my Dad. I have not used it because I always made them in the oven, but now that I cook in small portions this method works so well, and when it is hot I don’t have to turn on the oven.