I love roasted potatoes - or basically anything roasted. It really adds a lot of flavor. But sometimes it's just too hot to put that oven on such a high temperature. This recipes is a good solution but you still have to heat up the kitchen by boiling water.
Non-Roasted Potatoes (Adapted from BonAppetit)
2lb baby potatoes (yukon or tri-color potatoes)
1 c vinegar
salt/pepper
2 T butter
2 clove garlic, chopped
2 T fresh herbs - tarragon or chives or rosemary
2 T vinegar (I used Kressi)
Cut potatoes in half or quarter if on the larger size. Place potatoes in a medium saucepan. Add vinegar, salt, and then enough water to cover potatoes by 1". Bring to boil and simmer until almost tender about 20-25 minutes. Drain and pat dry.
In a skillet, heat butter and add potatoes. Add salt/pepper and fresh herbs. Tossing occasionally until potatoes are browned and start to crisp. Add garlic and continue to cook until garlic is fragrant. Add additional herbs and 2T of vinegar. Add additional salt/pepper.
The vinegar to finish is not really necessary but it does give the potatoes a bit of extra flavoring. Be patient and let the potatoes sit in the skillet before rushing off to toss them about. Give them time to develop that nice color and crispness.
Non-Roasted Potatoes (Adapted from BonAppetit)
2lb baby potatoes (yukon or tri-color potatoes)
1 c vinegar
salt/pepper
2 T butter
2 clove garlic, chopped
2 T fresh herbs - tarragon or chives or rosemary
2 T vinegar (I used Kressi)
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| BEFORE |
In a skillet, heat butter and add potatoes. Add salt/pepper and fresh herbs. Tossing occasionally until potatoes are browned and start to crisp. Add garlic and continue to cook until garlic is fragrant. Add additional herbs and 2T of vinegar. Add additional salt/pepper.
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| AFTER |
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