Butterball Potatoes

SM is a good Irish boy and likes his potatoes. Any way you slice or dice them, he will clean his plate. I think I could make just about any protein and stick it next to a big pile of potatoes and he would be one happy kid.

As much of a red flag as I’m sure it is to his Irish family, I’m not all that enamored with spuds. I don’t really think they have much taste, and usually have to be drenched in cream or butter or cheese before they’re delicious. While cream and butter and cheese is never a bad thing, it seems like you lose the potato in there somewhere. I’m much more of a yam girl. But in an effort to keep the beau happy, I’m always looking for new ways to whip up a batch of potatoes for dinner.

I happened to be at my favorite produce stand, Sosio’s in the Pike Market, and the expert produce guys there turned me on to these German Butterball Potatoes. They’re small heirlooms with a firm skin and soft, buttery interior. Ok, NOW I like potatoes. These are by far the best spuds I’ve ever tasted.

Luckily they have a long growing season and store well, so I can plan on eating them all winter long. Unlike many varieties, they are extremely versatile and shine equally roasted, mashed, or fried. I pan roasted these to serve with my Pan-Roasted Chicken Breasts, but they would go beautifully with just about anything. Unfortunately, I didn’t make nearly enough – probably because I didn’t anticipate that I would want to eat them, too! Enjoy!

Easy Pan-Roasted Butterball Potatoes

Click here to print this recipe
From: Cook’s Illustrated: Best Skillet Recipes cook book
Serves: 4
Time to prepare: 30 minutes

1 ½ pounds German Butterball Potatoes
Olive Oil
Kosher salt and fresh ground pepper

Scrub and dry the potatoes, and cut them into 1-inch wedges. Toss with 1 tablespoon of olive oil, ¼ teaspoon of salt and a pinch of pepper in a microwave-safe bowl.

Microwave on high, uncovered until the potatoes are soft but still hold their shape, 8 to 10  minutes, gently stirring twice while cooking. When finished cooking, drain the potatoes.

Heat 1 tablespoon olive oil to medium-high in a nonstick skillet until shimmering. Add the potatoes in a single layer, cut side down, and cook until golden brown on one side, 5 to 7 minutes. Gently flip each potato wedge and cook the other side to golden brown, 5 to 7 minutes longer.

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