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.
Ingredients:
- 1 1/2 Pounds Baby Yukon Gold Potatoes
- 1 Teaspoon Sea Salt
- 3 Tablespoons Unsalted Butter
- Ground Sea Salt
- Freshly Ground Black Pepper
- 1 Teaspoon Dried Parsley or 2 Teaspoons Fresh Parley, Finely Chopped
Directions:
- Scrub and rinse the potatoes well; cut into halves or quarters to make a uniform size.
- Place the potatoes in a large stockpot with 1-teaspoon of sea salt; add water to cover by two inches. Bring the potatoes to a boil over 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 the 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 2 to 3 minutes, or until the potatoes begin to form a golden crust.
- Stir the potatoes, allow them to cook for another 2 to 3 minutes, and then stir again.
- Continue this process, until the potatoes are completely crusted on all sides.
Suggestions:
- 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.
- Use as much salt and pepper as you desire. I, particularly, love a great deal of pepper on my potatoes.
Improvements:
- Sprinkle the potatoes with chives, thyme, or scallions before serving.
- Substitute bacon drippings for the butter.
Ingredients:
- 1 1/2 Pounds Baby Yukon Gold Potatoes
- 1 Teaspoon Sea Salt
- 3 Tablespoons Unsalted Butter
- Ground Sea Salt
- Freshly Ground Black Pepper
- 1 Teaspoon Dried Parsley or 2 Teaspoons Fresh Parley, Finely Chopped
Directions:
- Scrub and rinse the potatoes well; cut into halves or quarters to make a uniform size.
- Place the potatoes in a large stockpot with 1-teaspoon of sea salt; add water to cover by two inches. Bring the potatoes to a boil over 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 the 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 2 to 3 minutes, or until the potatoes begin to form a golden crust.
- Stir the potatoes, allow them to cook for another 2 to 3 minutes, and then stir again.
- Continue this process, until the potatoes are completely crusted on all sides.
Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.
ORIGINALLY POSTED 03/12/2014
