new potatoes

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CookieMonster

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new potatoes are a favorite side here, and this is one of my favorite methods.....

these were advertised as "Baby Golds"

washed, parboiled ~20 minutes until soft
cooled
cut in half then
saute in olive oil + smidge butter, cut side down
then rustle pan and brown all over....

IMG_1235.JPG
 
This is very similar to a dish my mother often made. She didn't parboil the potatoes though. Just slice and fry in pan with onion slices using loose fitting lid.
 
sounds like: potato Lyonnaise - slices of potato with other goodies done in a fry pan.... which is - going back to last century....- how I happened to develop this 'technique' - i.e. trials and failures . . . burnt onion and crunchy potato.....
not quite thinkable that I "invented" it - I suspect it's been around and likely "named" for ages...

I like the parboiled/cooked idea because getting the temps and timing "right" using raw potatoes is not exactly easy.
bit like recipes calling for rice - cooking the rice separately and to perfection.... works so much better than trying to cook the rice and the dish "as one"...
 
CookieMonster said:
sounds like: potato Lyonnaise - slices of potato with other goodies done in a fry pan.... which is - going back to last century....- how I happened to develop this 'technique' - i.e. trials and failures . . . burnt onion and crunchy potato.....
not quite thinkable that I "invented" it - I suspect it's been around and likely "named" for ages...

I like the parboiled/cooked idea because getting the temps and timing "right" using raw potatoes is not exactly easy.
bit like recipes calling for rice - cooking the rice separately and to perfection.... works so much better than trying to cook the rice and the dish "as one"...
Click to expand...
I like par-boiling potatoes that I'll eventually fry because it seems to really promote that crunchy-outside-creamy-middle that I love so much.
 
CookieMonster said:
sounds like: potato Lyonnaise - slices of potato with other goodies done in a fry pan.... which is - going back to last century....- how I happened to develop this 'technique' - i.e. trials and failures . . . burnt onion and crunchy potato.....
not quite thinkable that I "invented" it - I suspect it's been around and likely "named" for ages...

I like the parboiled/cooked idea because getting the temps and timing "right" using raw potatoes is not exactly easy.
bit like recipes calling for rice - cooking the rice separately and to perfection.... works so much better than trying to cook the rice and the dish "as one"...
Click to expand...

My mother called them "home fries". This is the first I've heard the name "Potato Lyonnaise" but it looks exactly like what she used to make. I have them every now and then.
 
epicuric said:
Switch the olive oil for butter, then you have good new potatoes.
Click to expand...

I like them with either. Or even cooked in my new found oil - red palm fruit & rapeseed oil. Its lovely! Ethically sourced of course. A great orange colour. High in anti oxidants blah blah...
 
TastyReuben said:
I like par-boiling potatoes that I'll eventually fry because it seems to really promote that crunchy-outside-creamy-middle that I love so much.
Click to expand...

Not so much with new 'waxy' potatoes - or am I wrong? I certainly par-boil floury potatoes before roasting them.
 
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