Yesterday I shared a slightly improved upon version of my mother’s Candied Corned Beef Brisket, and today I’m giving you the perfect starch to serve with it, Boiled Crusted Potatoes. After all, what’s St. Patrick’s Day without potatoes? Want to know why I love potatoes so much? Because I ate so many of them growing up, due to the fact that we planted an entire potato field each year. My older brother and I spent many of our childhood weekends in fields, weeding row after row of vegetables, and I’m willing to admit that I absolutely hated every minute of it. I’m not quite sure about my brother, but I’m guessing he hated it just as much as I did. I totally appreciate having a garden, and the produce cultivated from it is amazing, but when it comes to weeding I let B.O.B. Bob do all of the work these days. The only weeds I want to come in contact with are the few that grow in my flowerpots.
- 1.5 Pounds Baby Golden Potatoes
- Kosher Salt
- 2 Tablespoons Butter
- Sea Salt
- Freshly Ground Black Pepper
- 1 Teaspoon Dried Parsley
- Scrub and rinse the potatoes well; cut in halves or quarters to make uniform size.
- Place potatoes in a large stockpot with a couple of teaspoons of kosher salt; add water to cover by two inches.
- Bring the potatoes to a boil on high heat, and cook until fork tender; this should take anywhere between 15 to 20 minutes.
- Drain the potatoes well.
- Add butter to the same stockpot; melt over high heat.
- Add the potatoes back into the pot; add sea salt, pepper, and parsley.
- Stir well, and then try to arrange the potatoes in a single layer on the bottom of the pot.
- Cook for two to three minutes, or until the potatoes begin to form a golden crust.
- Stir potatoes, and allow to cook for another two to three minutes, and then stir again.
- Continue this process, until the potatoes are completely crusted on all sides.
- Use a non-stick stockpot if you have one available.
- If you use salted butter, you may want to add less sea salt when seasoning.
- Sprinkle the potatoes with chives, thyme, or scallions before serving.
- Substitute bacon drippings for the butter.
ORIGINALLY POSTED 03/12/2014
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