NEW POTATOES WITH CAPERS
New potatoes are good with virtually nothing on them. Thanks to my friend Ann, I had a steady supply of new potatoes for a couple of weeks last month. Some of them were huge, some were tiny, but all of them were delicious. New potatoes have a unique flavour. Their season is short-lived but quite memorable. Not to be confused with the baby potatoes supermarkets sell in plastic bags, those tend to be very old, thick skinned and are not particularly flavourful. I cooked these with capers, they added a unique flavour, but in all fairness the capers are not necessary. Omit the capers and you still have a lovely side dish with fresh herbs. Sometimes the simpler things end up being the more flavourful. The trick to cooking these potatoes is not to hurry, don’t leave them and keep the heat to a low medium.
500 g new potatoes
1 Tbsp capers
1 cup water
few fresh rosemary sprigs
3 Tbsp extra virgin olive oil
salt and pepper to taste
• Wash the new potatoes and scrub them if need to.
• Cut the large ones to make them uniformly sized with the smallest potato. Leave the small ones whole. This will ensure even cooking.
• Place the potatoes in a deep non stick skillet.
• Add the remaining ingredients and bring to a boil.
• Reduce the heat to a slow simmer and cook the potatoes until all the water evaporates. New potatoes should be tender by then. If this is not the case, add a little more water and simmer until the potatoes are tender. With the water evaporated sauté the potatoes in the remaining olive oil until all sides are lightly browned. Do not stir, just gently shake the pan.
• Discard the herbs and serve the new potatoes.
- It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.
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