Boiled and Fried Red Potatoes is a simple side dish that always pleases
Boiled and Fried Red Potatoes
- 1.5 pounds small red potatoes (or potatoes of your choice)
- 4 cups vegetable or chicken broth (or water)
- 1 teaspoons salt
- 2 tablespoons olive oil
- 2 tablespoons butter (replace with more olive oil for vegan option)
- Fresh herbs of choice such as rosemary, oregano, thyme, parsley, dill, and/or basil, chopped
- 1/2 teaspoon Lemon pepper (optional)
- 1/2 teaspoon garlic powder (optional)
- 1/4 teaspoon Beau monde (optional)
- Pepper
- Salt
Cut potatoes in half if using small red potatoes. If using a different type of potatoes, cut into about 1 inch pieces so they are all close to the same size.
Place the potato pieces into a pot with the broth or water. Stir in the salt.
Bring the potatoes to a boil then reduce to a simmer. Cook for about 40 minutes or until the largest pieces are soft when poked with a fork.
Drain the potatoes well and discard the broth.
Heat the olive oil and butter over medium-high heat. Once hot, add the potatoes. Use togs to adjust the potatoes so the cut sides are face down. This will ensure the potatoes will get nice & crispy on the cut side.
After the first sides have browned, sprinkle with the herbs & spices, and shake the pan over the burner so the outsides of the potatoes can also brown a bit. Add pepper and more salt if needed.
When the outsides of the potatoes are crisped to your liking, they’re done.