About Beth
I am a freelance writer, based in Pittsburgh, PA, specializing in science and technical topics. Yes, I am available for new writing projects! New potatoes recipe
It's that time of year again, when the potato plants die off and you stop panicking over dead plants to remember, oh yeah, that's what potatoes do this time of year. (In zone 5, anyway.)
I served homegrown potatoes with dinner tonight and rather than boil and mash them with milk or roast them so the corners turn crispy, I wanted something that would keep the potatoes moist and let them retain as much as possible of their own flavor. So here's what I did:
Ingredients
The procedure is simple: after cutting up the potatoes (with or without skins), put them into a pot with an inch or so of water. When the water boils, keep the lid on, and you'll be steaming your potatoes! If you have a fancy steamer basket, go ahead and use that instead. This is the same procedure I use to steam green beans and other veggies, too.
When the potatoes are soft - 15 minutes if you cut them small, test with a fork to be sure - drain the water and add the butter, olive oil, chopped scallions, and salt. Crush coarsely with a wooden spoon - you don't need to mash the potatoes, just rough 'em up a little.
Serve with leftover scallion bits on top. Yum.
I served homegrown potatoes with dinner tonight and rather than boil and mash them with milk or roast them so the corners turn crispy, I wanted something that would keep the potatoes moist and let them retain as much as possible of their own flavor. So here's what I did:
Ingredients
- potatoes (mine were Yukon Gold)
- scallions, maybe 2 of them (green and white part) for a scant quart of potatoes
- olive oil, a few tbsp
- butter, a few tbsp
- a sprinkling of salt
The procedure is simple: after cutting up the potatoes (with or without skins), put them into a pot with an inch or so of water. When the water boils, keep the lid on, and you'll be steaming your potatoes! If you have a fancy steamer basket, go ahead and use that instead. This is the same procedure I use to steam green beans and other veggies, too.
When the potatoes are soft - 15 minutes if you cut them small, test with a fork to be sure - drain the water and add the butter, olive oil, chopped scallions, and salt. Crush coarsely with a wooden spoon - you don't need to mash the potatoes, just rough 'em up a little.
Serve with leftover scallion bits on top. Yum.
To food by Beth on
2009-07-31.