Accounting for Taste

What if you could get the creamy interiors produced by steaming baby potatoes and the browned exteriors produced by roasting—without doing either of those things? Well, we just had to find out…

This is a creative recipe for a simple, one-pot potato side dish that features the benefits of both boiling and roasting. Halved small potatoes (about 1 1/2 inches in diameter) are combined with butter, and salted water in a 12-inch skillet. Then they are simmered until the potatoes turn creamy and the water fully evaporates.

In the then-dry skillet, the potatoes and butter are left alone to fry and develop great flavor and color. Subtle aromatics like thyme and garlic balance well with last-minute additions like Dijon mustard. Potatoes turn nicely browned and the dressing is just enough to give them good flavor.

As you may have noticed, we did not use red potatoes due to the fact that the supermarket was only carrying large red spuds. Therefore, we opted for small yellow potatoes. In another twist, whole grain mustard was substituted for the Dijon.

Braised Baby Potatoes with Dijon and Tarragon

Servings: 4-6
Time: 50 min
Difficulty: easy
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Ingredients

1 ½ lbs. small red potatoes, unpeeled, halved; about 1 1/2 inches in diameter
2 cups water
3 Tbsp. unsalted butter
3 garlic cloves, peeled
3 sprigs fresh thyme
¾ tsp. salt
2 tsp. Dijon mustard
¼ tsp. pepper
1 Tbsp. minced fresh tarragon

Directions

Arrange potatoes in single layer, cut side down, in 12-inch nonstick skillet. Add water, butter, garlic, thyme, and salt and bring to simmer over medium-high heat. Reduce heat to medium, cover, and simmer until potatoes are just tender, about 15 minutes.
Remove lid and use slotted spoon to transfer garlic to cutting board; discard thyme. Increase heat to medium-high and vigorously simmer, swirling pan occasionally, until water evaporates and butter starts to sizzle, 15 to 20 minutes. When cool enough to handle, mince garlic to paste. Transfer paste to bowl and stir in mustard and pepper.
Continue to cook potatoes, swirling pan frequently, until butter browns and cut sides of potatoes turn spotty brown, 4 to 6 minutes longer. Off heat, add garlic mixture and tarragon and toss to thoroughly coat. Serve immediately.

http://www.lynnandruss.com

Recipe courtesy of America’s Test Kitchen for Cook’s Illustrated

For a simple, one-pot potato side dish that features the benefits of both boiling and roasting, Cook’s Illustrated got creative. They combined halved small red potatoes, butter, and salted water in a 12-inch skillet and simmered this mixture until the potatoes turned creamy and the water fully evaporated.

In the then-dry skillet, the potatoes and butter were left alone to fry and develop great flavor and color. Finally, subtle aromatics like thyme and garlic balance well with last-minute additions like miso, Dijon or lemon juice.

Our only issue was that the miso mixture wasn’t loose enough to spread with the hot potatoes. We suggest removing the potatoes to a bowl when done. *Put the miso-garlic mixture in the hot skillet and add two tablespoons of water. Using a wooden spatula, combine the mixture and water while scraping up any browned bits on the bottom of the pan. When fully combined, pour the sauce over the potatoes, add scallions, and toss gently before serving.

NOTE: We had to use a 14-inch regular skillet because it was the only pan large enough to fit all of the potatoes in one layer, plus it had a lid. This dilemma prompted us to purchase an adjustable lid to fit our two larger nonstick skillets.

Braised Red Potatoes with Miso and Scallions

Servings: 4-6
Time: 50 min
Difficulty: easy
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Ingredients

1 ½ pounds small red potatoes, unpeeled, halved
2 cups water
3 Tbsp. unsalted butter
3 garlic cloves, peeled
3 sprigs fresh thyme
¾ tsp. salt
1 Tbsp. red miso, Dijon or lemon juice
¼ tsp. pepper
¼ cup minced scallions

Directions

Arrange potatoes in single layer, cut side down, in 12-inch nonstick skillet. Add water, butter, garlic, thyme, and salt and bring to simmer over medium-high heat. Reduce heat to medium, cover, and simmer until potatoes are just tender, about 15 minutes.
Remove lid and use slotted spoon to transfer garlic to cutting board; discard thyme. Increase heat to medium-high and vigorously simmer, swirling pan occasionally, until water evaporates and butter starts to sizzle, 15 to 20 minutes. When cool enough to handle, mince garlic to paste. Transfer paste to bowl and stir in miso, lemon juice and pepper.
Continue to cook potatoes, swirling pan frequently, until butter browns and cut sides of potatoes turn spotty brown, 4 to 6 minutes longer. Off heat, add garlic mixture and chives and toss to thoroughly coat. (*See note above about alternative way to coat potatoes with miso mixture.) Serve immediately.

http://www.lynnandruss.com

Recipe from Cook’s Illustrated