Sautéed New Potatoes, are simply delicious and especially easy to prepare because we can use them with the skin on. To keep the mess to a minimum, I do a sort of boil of the potatoes directly in the non-stick pan where I will then finish the process. The goodness of this dish depends entirely on the aromas we will use. I have proposed those closest to my tastes, but you can replace them with the herbs you prefer. During the winter, for a more intense flavor, extra virgin olive oil can be replaced with butter, but I assure you that they are also delicious as they are.
If you like potatoes, don’t miss the next recipes:
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 21 oz new potatoes
- 1 cup water
- 1 clove large garlic
- 4 tbsps extra virgin olive oil
- 1 sprig sage
- 1 large sprig rosemary
- 4 sprigs thyme or marjoram (or both)
- to taste salt
Tools
- 1 Pan non-stick
- 1 Bowl
- 1 Knife
- 1 Cutting Board
Preparation
Soak the new potatoes in a large bowl for about ten minutes to soften all the soil residues. Then rinse them under running water and dry them with a cloth or paper towel, especially because by doing so we create a kind of scrub on the skin, and place them directly inside a non-stick pan. At this point, prepare a mixture of herbs using a sharp knife or a cutter.
Pour the water over the potatoes and cook them over medium-low heat for about 20 minutes, covering them with a lid. After this time, if they are not yet cooked, add more hot water. Then add the extra virgin olive oil, but also the salt and a whole clove of garlic.
Sprinkle them with the chopped mixed herbs, mix well, and brown over medium-high heat, without the lid, for about 10/15 minutes, stirring continuously to make them well golden.
Serve our Sautéed New Potatoes directly with the pan and very hot, or arrange them in a bowl or serving dish, to eat them cold or at room temperature.
Tips
We can store the potatoes in the refrigerator for a few days, but inside airtight glass or ceramic containers and then eat them cold or at room temperature.
If we prefer them hot, it’s better to use the microwave which does not dry them out.
They can certainly be frozen, but it’s something I’ve never done so I can’t tell you how it works out. In any case, remember to defrost in the refrigerator and never at room temperature, to avoid food poisoning.
They can certainly be frozen, but it’s something I’ve never done so I can’t tell you how it works out. In any case, remember to defrost in the refrigerator and never at room temperature, to avoid food poisoning.
