There’s nothing more nagging to a food blogger than a post from our past which didn’t turn out quite how we would have liked it. Thankfully, thanks to a group of fellow food recipe bloggers, that isn’t a problem anymore. If anything, it’s now a good thing. Each month, we are each tackling one past post and giving it a spruce up, a re-do if you will. I started last month with this Cherry Bundt Breakfast Danish and this month I’m moving on to these Boiled Crusted Potatoes.

So, why exactly did I choose this recipe to spruce up this month? Well, every time St. Patrick’s Day rolls around, I think of this recipe, however, the original pictures were a little blurry, considerably darker than they should have been, and just not very appealing. The way in which I wrote the recipe was also not quite up to my current standards as well, so I figured this seemed like the perfect recipe to re-do this month seeing as how the luckiest of all holidays is fast approaching.

I’m not sure if I completely love the newer pictures either, however, for the time being, I’ve decided that I can live with them. It’s just so difficult to show off the crusted outside edges of these darling little baby potatoes and do them complete justice. Make them for yourself and you’ll see what I mean. These are so crazy simple to make and are a nice change from oven-roasted potatoes or mashed potatoes. They also happen to go just as great with breakfast as they do dinner, so that’s an added bonus as well. Give em’ a go and let me know what you think, and while you’re at, snap a picture; I’m curious to see if yours turn out better than mine.

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:

1. Scrub and rinse the potatoes well; cut into halves or quarters to make a uniform size.
2. 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.
3. Drain the potatoes well.
4. Add butter to the same stockpot; melt over high heat.
5. Add the potatoes back into the pot; add the sea salt, pepper, and parsley.
6. Stir well, and then try to arrange the potatoes in a single layer on the bottom of the pot.
7. Cook for 2 to 3 minutes, or until the potatoes begin to form a golden crust.
8. Stir the potatoes, allow them to cook for another 2 to 3 minutes, and then stir again.
9. 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.

Print

Yum

Boiled Crusted Potatoes

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:

1. Scrub and rinse the potatoes well; cut into halves or quarters to make a uniform size.
2. 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.
3. Drain the potatoes well.
4. Add butter to the same stockpot; melt over high heat.
5. Add the potatoes back into the pot; add the sea salt, pepper, and parsley.
6. Stir well, and then try to arrange the potatoes in a single layer on the bottom of the pot.
7. Cook for 2 to 3 minutes, or until the potatoes begin to form a golden crust.
8. Stir the potatoes, allow them to cook for another 2 to 3 minutes, and then stir again.
9. Continue this process, until the potatoes are completely crusted on all sides.

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