A healthy side dish that has both flavor and crunch.
One potato, two potato, three potato, four… When you’re cooking with baby potatoes, you need to look at a bunch of them and calculate how many you’ll need per serving. Figure on 4 potatoes per person, or 6 per person if they're really tiny.
This is a quick and easy way to make delicious, crisp-skinned baby potatoes. Coarse salt adds an enjoyable crunch to the dish, while scallions add flavor and a green accent.
There is a secret to success here, and I will reveal it. Read on.
- 16 baby potatoes
- 1/4 cup olive oil
- 1 tablespoon kosher or coarse sea salt
- 1 bunch of scallions, washed and chopped coarsely
- 1/4 teaspoon ground black pepper
Boil the potatoes until just tender. This will take 7-10 minutes. Test for tenderness with a knife, and do not cook until soft.
Drain the potatoes immediately, keeping them in the pot. Now take the pot back to the fire, and shake the potatoes in the pot until they dry out. This will take 3 or 4 minutes. When the skins of the potatoes have cracked slightly and there are a few white streaks on the inside of the pot, turn the flame off, but keep the potatoes in the pot, covered. This is the big secret. By drying them like this, you are caramelizing the potatoes slightly, which brings out their full flavor. Their skins will toast in the oil and become extra-crisp.
Now, heat the oil in a skillet, over a medium flame. When it shimmers, place the potatoes in the skillet. Careful not to let it spritz! Sauté the spuds, shaking the skillet occasionally. Lower the flame if it seems too hot. When the bottoms are crisp, turn them over. Sprinkle the coarse salt over them, and season further with black pepper. The potatoes will absorb the oil and their skins will be golden-brown and crisp all over.
Just before taking the potatoes off the flame to serve, stir the chopped scallions into the skillet. Let them wilt. Serve, and listen to everyone say “Yum!”