If you have any type of small potatoes (around 1 to 1 1/2 inches in diameter) you can make these potatoes in one skillet on your cooktop. You can also use several flavor combinations like Dijon and tarragon; lemon and chives; butter, garlic and parsley or simply bacon.
Once you have the simple technique down it's easy to change up the flavor profile as you see fit. Today I'm just using bacon fat and parsley, but do feel free to use any combination of flavors you might enjoy.
I'm also using a bag of mixed very small potatoes, but you can easily use all of one kind. My potatoes came from the Little Potato Company and were called the "terrific trio' that included red, yellow and blue creamer potatoes. Once cooked, these will be creamy on the inside and crisp on the outside.
Ingredients (serves 4)
1 1/2 pounds small potatoes
(about 1 1/2 inches in diameter)
2 cups water (approximately)
3/4 teaspoon salt
1 to 2 tablespoons butter/bacon fat
Fresh ground black pepper
Other flavorings such as herbs, garlic or mustard as noted above/below
Wash and cut potatoes in half. Arrange potatoes in single layer, cut side down, in 12-inch nonstick skillet. Add water sufficient to cover about 1/2 to 3/4 of the potatoes. Add salt. If using garlic or herbs such as tarragon, thyme, rosemary, add those to the skillet along with the potatoes. Dried or a fresh sprig of herbs can be used.
Remove lid and remove and discard any fresh herbs. Add butter or bacon fat (about 1-2 tablespoons) and increase heat to medium-high and return to a boil, swirling pan occasionally until water is evaporated and butter/bacon fat starts to sizzle and cut sides of potatoes are lightly browned (about 15-20 minutes.) Reduce heat to low and using a thin spatula, loosen any potatoes that have stuck to the surface.
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