Cute Little New Potatoes Browned in Butter

If you saw yesterday’s post, then you probably spotted these little potatoes lurking in the background.  This is one of my favorite ways to make potatoes because they are crispy on the outside and creamy and tender on the inside.  The small size makes them very appealing when piled on a plate, and they are fun for kids to eat.  Making them is a breeze.  I usually make up an entire bag and then cube the leftovers to use for making cottage fried potatoes for brunch the next morning.  These have been gracing the family table ever since I was a kid.  We just call them...

 Cute Little New Potatoes Browned in Butter

1 package Melissa’s baby red potatoes

2 tablespoons good olive oil

2 tablespoons butter

Fill a large saucepan with water to within 2-1/2 inches of the top and place over medium high heat.  While bringing this to a boil, wash and scrub the potatoes to rid them of any bumps.  When water comes to a boil, add the potatoes all at once, return to the boil, and boil furiously for 20-25 minutes, testing for doneness with a sharp-tined fork (I use a pickle fork).  When the fork slides easily into the flesh and some of the skins have split open, remove from heat, pour into a sieve or colander to drain, and wipe out pan.

Allow potatoes to cool somewhat and then carefully remove the skins.  They should be able to be easily removed by sliding them or peeling them off with your fingers (hence the importance of allowing them to cool).  When all of the potatoes have been removed of their skins, return to the pan to medium heat and add the oil and butter.  Allow butter to melt and the mixture to begin to sizzle.  Dump potatoes into the pan and allow to cook for a while.  Then shake the pan, turning the potatoes with a fork occasionally, to allow browning on all sides.  When they have reached a golden brown crispiness, remove from pan to a warmed serving plate and serve immediately.

 This post is linked to:

Wow Us Wednesday

Foodie Friday

  

Buttermilk Fantails

I spotted these Buttermilk Fantails Rolls on the cover of the February 2009 issue of Gourmet magazine and made them for dinner last night. They were surprisingly easy to make and a big hit. You can find the recipe online by clicking the recipe link, but I think mine look much better than those pictured on the website (if I do say so myself).  For the sake of convenience, I've reproduced the recipe below.  Do try them.  I am not much of a bread maker, but was enormously pleased with these.  Next time I'm going to add some onion and garlic powder to give them a little more flavor.

Buttermilk Fantails
1 stick plus 2 tablespoons unsalted butter, melted, divided
2 teaspoons active dry yeast (from a 1/4-oz package)
1/4 cup warm water (105-115 degrees F)
1 tablespoon mild honey or sugar
3 cups all-purpose flour plus more for kneading and dusting

1 1/2 teaspoons salt
3/4 cup well-shaken buttermilk

Butter muffin cups with 1 tablespoon melted butter.

Stir together yeast, warm water, and honey in a large bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)

Mix flour, salt, buttermilk, and 6 tablespoons melted butter into yeast mixture with a wooden spoon or rubber spatula until a soft dough forms. Turn out dough onto a well-floured surface and knead, dusting surface and your hands with just enough flour to keep dough from sticking, until dough is elastic and smooth, 6 to 8 minutes. Form dough into a ball.

Put dough in an oiled large bowl and turn to coat. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft- free place at warm room temperature until doubled, 1 1/2 to 2 hours.

Punch down dough (do not knead), then halve. Roll out half of dough on a lightly floured surface with a floured rolling pin into a 12-inch square (about 1/8 inch thick; keep remaining half covered with plastic wrap). Brush dough with 1/2 tablespoon butter and cut into 6 equal strips. Stack strips, buttered sides up, and cut crosswise into 6 equal pieces. Turn each piece on a side and put into a muffin cup. Make more rolls with remaining dough in same manner. Separate outer layers of each roll to fan outward. Cover rolls with a kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until doubled and dough fills cups, 1 to 1 1/2 hours.

Preheat oven to 375 degrees F with rack in middle. Bake rolls until golden brown, 20 to 25 minutes. Brush tops with remaining 2 tablespoons butter, then transfer rolls to a rack and cool at least 20 minutes.

Cooks' note:
Rolls are best the day they're made but can be frozen (cool completely, then wrap well) 1 month. Thaw, then reheat on a baking sheet in a 350 degrees F oven until warmed through, 5 to 10 minutes.
Gourmet | February 2009
by Ruth Cousineau

Yield: Makes 1 dozen rolls
Active Time: 45 min
Total Time: 5 hr (includes rising)

This post is linked to:

Real Food Wednesday

Cast Party Wednesdays

Wow Us Wednesday

Weekday Potluck