Easy, Crispy New Potatoes
I have not given amounts in the "recipe" because this is an easy method for cooking the lovely little potatoes. Just use a pan that is of a suitable size for the amount you are cooking. It is all done in one pan.
If you want to "smash" them, and brown them for a few minutes, they will get even more crispy.
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- new potatoes
- dill, fresh (optional)
1Put the potatoes In a pan large enough to hold the little potatoes (not too big) add water to about 1/2 inch (1 cm) up the potato. Bring to a boil quickly. Add salt as desired.
2Add 1 - 2 tablespoon of butter.
3Reduce heat to simmer, cover pan and boil potatoes for 5 minutes. Remove cover and allow water to evaporate as it continues to boil.
4When water has evaporated the butter will start to sizzle and crisp the potatoes. Watch carefully and turn potatoes as they brown. Add more butter if needed.
5Test for doneness with a skewer. Serve as is or "squash" them and allow them to crisp a bit more. May add chopped dill, if desired.