No, these cute little potatoes aren't angry at anyone--seething is a cooking technique in which small potatoes are left whole and cooked in just a little water, butter, and aromatics like garlic and herbs. We got the basic idea from One Potato, Two Potato about a year ago and have been modifying and loving it since then; we've increased the garlic from the original recipe and tried several different herbs before deciding thyme is our favorite. Try this with the most adorable tiny potatoes you can find--it's a great dish for using the small heirloom varieties that are cropping up at farmer's markets this time of year!
1.5 lbs tiny potatoes, scrubbed
5 large cloves garlic, peeled
1 tablespoon chopped fresh thyme
3 tablespoons butter
Salt
Freshly-ground black pepper
Place potatoes, garlic, thyme and butter in a wide skillet--you want to be able to fit the potatoes in a single layer. Barely cover with water, bring to a boil, and simmer, partially covered, for 20-25 minutes, until potatoes are soft and nearly all of the water has evaporated. Turn the heat back up and shake the pan around for a minute or so, which will coat the potatoes in smashed, soft garlic. Season to taste with salt and pepper.
4 comments:
I did this just the other night with goose stock. Out of this world!
Oooh, never tried it with stock--I bet that was delicious!
Hannah and Phoebe - thanks so much for this recipe, it was the first meal I made in 2010! Delicious - those little potatoes are like candy!
Yay! Glad you're off to a vegetable-licious start.
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