IMITATION NEW POTATOES
These imitation new potatoes offer a clever way to enjoy the taste and texture of fresh new potatoes using a simple technique. The recipe involves cutting potatoes into small, hickory nut-sized pieces, then frying or steaming them until tender. This method provides a unique and satisfying side dish, perfect for garnishing meats or serving alongside your favorite meals. The recipe also offers variations, such as parboiling and browning, or boiling and adding parsley, just like you would with real new potatoes.
Ingredients
- 2 pound Potatoes (Quantity estimated (not specified in original recipe))
- 2 tablespoon Vegetable oil or butter (Quantity estimated (not specified in original recipe))
- 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/2 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
- 2 tablespoon Fresh parsley, chopped (optional) (Quantity estimated (not specified in original recipe))
Instructions
- 1Peel the potatoes. Using a potato cutter (or a sharp knife), cut the potatoes into small pieces, about the size of a hickory nut (approximately 1/2 inch). This will help them cook evenly and resemble new potatoes.
- 2Heat the vegetable oil or melt the butter in a large skillet over medium-high heat. Add the potato pieces and fry, stirring occasionally, until they are golden brown and tender, about 15-20 minutes. Alternatively, steam the potatoes in a steamer basket over boiling water until tender, about 15-20 minutes.
- 3Season the cooked potatoes with salt and pepper to taste. If desired, add chopped fresh parsley. Serve hot as a garnish for meats or as a side dish.