Hello! I know these potatoes are not “baking” nor are they for the Bears. But they are so good I wanted to share them with you, in case you are in a search of a delicious and simple potato during these final cold months in Chicago while we wait for Spring to show up (and for the NFL to release the Bears 2019 schedule)!
My Aunt Lee turned 90 years old this weekend and so all of us Tuohy nieces through a really nice birthday brunch for her. I was in charge of the potatoes. My first thought was “Potatoes for 35 people? I’ll just whip up some sort of potato casserole that I can prepare the night before”. But then I decided I didn’t want to serve anything heavy since we were already having quiches, French toast casseroles, coffee cakes, crab cakes and salads. I wanted a simple, yet delicious potato as my side dish. I am super picky when it comes to breakfast potatoes. They have to be cooked all the way through, but not mealy and dry. They have to be crisp on the outside with a good seasoning, even if it’s just a simple salt and pepper to taste. I also know that not all potatoes reheat well… for instance, I think left over french fries taste terrible…no matter how good they were the night before, they are never satisfying the next day. I wish someone had a resolution for making leftover fries taste good. If you know of a trick, please share! That said, these potatoes I made got rave reviews. I did wake up at 6:30 am on Sunday morning to go to Mariano’s to buy the potatoes and come home and make them fresh for the 11:30 brunch so that I didn’t have to refrigerate them at all… I didn’t want to risk re-heating and losing the quality. So, if you’re just making these for a small crowd or yourself, these are perfect, simple and quick to make. I think you will enjoy them even as a dinner side dish.
Here is all that I did to make them (I bought 9 pounds of pre-washed potatoes and made them in 1 pound batches between 2 skillets – so this is broken down for a regular serving of 1 pound which should serve 4 people)
1 Pound of small mini Red New potatoes
1 tsp of Garlic Powder
1 tsp of coarse Sea Salt
Few dashes of pepper
About 1 tablespoon of Olive Oil
2 tablespoons of butter – or enough to fill your skillet
Poke your potatoes with a fork or a knife a couple times and put them on a microwave safe plate. Microwave for 6 minutes. Cut them into quarters. In a bowl toss the quartered potatoes in olive oil and sprinkle the garlic powder, salt and pepper on them and toss some more to evenly coat. Heat up a skillet with a couple tablespoons of butter over medium-high heat. Strategically place your potatoes with the inside or meat of the potatoes facing down on the skillet and the skins facing up. After about 4 minutes (or until browned to your liking, flip the potatoes to the other side that needs browning, skins remaining up. Brown for another few minutes. And Voila! You will have amazingly crisp, perfectly cooked and deliciously seasoned potatoes. And feel free to add any other herbs you’d like, such as Rosemary or Thyme. But they are perfect as is!
I hope you enjoy them and please feel free to reach out to me with any questions.
Thank you for reading my blog and … GO BEARS!
And Happy 90th Birthday Aunt Lee! She is the one in the middle and talked about how this was “the trip of a lifetime” that she took with her best friend to Italy and then over to Greece. I loved hearing her story behind this photo. She said this was probably the 1950’s. I also loved how they used to “dress” for flying and pose on the tarmac in front of the plane for photos. Flying with class! I hope to be as well traveled as Aunt Lee by the time I turn 90.