A few weeks ago, I posted my comfort food recipe for Mini Meatloves and Creamy Roasted Garlic Gravy. On the plate in my photos were these golden brown baby red potatoes. A few of you asked me about the recipe for these potatoes, and today I'm happy to share it.
This way of making potatoes on the stovetop is a common one. My late mother and aunt used this method to make their potatoes, using stock for flavor, and this recipe simply reflects the way I like to make them in my own kitchen, using baby reds and bone broth (and sometimes mixing things up with a little grass-fed beef tallow).
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Cleo Coyle writes two bestselling mystery series with her husband. To learn more, click here. |
Now let's get our potatoes on...
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Cleo Coyle's Easy, Stovetop
Smashed Baby Red Potatoes
Makes about 4 servings
Ingredients:
2 pounds small red potatoes
3-4 cups chicken, beef, or vegetable stock or bone broth
(+ if needed a bit of water, per directions)
Smashed Baby Red Potatoes
Makes about 4 servings
Ingredients:
2 pounds small red potatoes
3-4 cups chicken, beef, or vegetable stock or bone broth
(+ if needed a bit of water, per directions)
2 Tablespoons butter*
*Cleo Note: I like to use beef bone broth and sometimes split the butter into 1 T. butter and 1 T. grass-fed beef tallow.
Directions: Cut the potatoes in half and place them in a deep skillet with their cut sides up. Add the stock or bone broth until potatoes are just covered, no more. If needed, add water to be sure the potatoes are indeed covered.
Over medium high heat, bring the liquid to a boil. Reduce the heat a bit, but keep the potatoes simmering for 45-50 minutes or until the liquid is completely cooked away.
Now add the butter (or butter and beef tallow) to the skillet. As it melts, roll the potatoes in the melted butter. Continue cooking and flipping until the potatoes sizzle and turn a nice golden brown...
When you see those nice crispy, golden brown edges, you're ready for the fun, smashing step. Turn all of the potatoes so that they're cut side is down. Using the bottom of a coffee mug, a heavy glass, a ladle or large serving spoon, smash each of the potatoes aginst the flat of the pan as shown.
This step should finish the browing and crisping process for you, as well...
I like to serve them hot with a splash of my Creamy Roasted Garlic Gravy. For the gravy recipe, click here or on the image below...
Click here or on the image above for two recipes:
My Creamy Roasted Garlic Gravy & my Mini Meatloaves
(with a "special" ingredient). May you...
Eat (and read) with joy!