The Best Little Red Potatoes

Jun 15, 2018 | Food, Gluten free


Print Recipe
 The Best Little Red Potatoes
This recipe is adapted from America's Test Kitchen - the potatoes are both boiled and then pan-roasted in the same pot, yielding a tender center and crispy outside. Adapt the herbs, oils, and other flavor add ins you use!
Course Side dish
Prep Time 10 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
  • 1.5 pounds small red potatoes (or any small, waxy potato)
  • 3 Tbsp extra virgin olive oil
  • 3 cloves garlic whole
  • 1 sprig rosemary
  • 3 tsp dijon mustard
  • 1 Tbsp red or white wine vinegar
  • 1/2 tsp salt
Course Side dish
Prep Time 10 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
  • 1.5 pounds small red potatoes (or any small, waxy potato)
  • 3 Tbsp extra virgin olive oil
  • 3 cloves garlic whole
  • 1 sprig rosemary
  • 3 tsp dijon mustard
  • 1 Tbsp red or white wine vinegar
  • 1/2 tsp salt
Instructions
  1. Cut potatoes in half. Place them in a skillet (nonstick, or cast iron) cut side down. Add water up to just above half the height of the potatoes. Add olive oil, garlic, rosemary, and salt and bring to a simmer. Cover and cook for 15 minutes, until potatoes are fork-tender. Then, remove the lid, increase the heat until the water boils off and the bottoms of the potatoes turn brown. Remove from heat. Place garlic cloves, dijon, and vinegar in a bowl and stir to mash garlic to a pulp and combine all ingredients. Pour back over cooling potatoes and toss to coat. Discard rosemary.

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