Potatoes find themselves in some form or the other in our everyday meals. Either they turn up for breakfast in a savoury, thick, mashed curry form to be mopped up with chapathi or neer dosa or are cooked with fish, chicken or meat curries or sukka for lunch. Sometimes they are sliced up and marinated with salt & pepper/chilli powder and shallow fried for the son's lunchbox. Other times, especially on weekends they are mashed or baked and served alongside grilled fish or chicken. So many ways to enjoy the spud, innit? Since the little fellow loves baby potatoes roasted with bacon I bring them often. This time he wanted something different to go along with bacon wrapped chicken and I made these simple savoury potatoes tossed around in a few ingredients. I had shared a picture of the plate, complete with bacon wrapped chicken thighs, baby potatoes in savoury butter and spiced beetroot brown rice (recipe to follow) on my Instagram. Do follow me there if you haven't already as I share tidbits of my life.
These potatoes are very simple yet flavourful and pair well with grilled meats, fish or seafood. You can pre boil them, ahead of a party and toss them in savoury butter (or pop them in the oven with the rest of the ingredients) just before you serve the meal. Hope you enjoy them!
Love potatoes? You should try these recipes!
Baby Potatoes in Savoury Butter
Prep time: 20 mins | Cooking time: 5 mins | Serves: 3-4
- 500 grams new (baby) potatoes
- 1 medium sized onion, finely chopped
- 3 fat cloves of garlic, chopped
- 1 tablespoon butter (skip if you are looking for a healthier version)
- 1 tablespoon olive oil (not extra virgin) or any other oil
- 1/4 cup chopped fresh coriander and dill (or chives or any fresh herb of your choice)
- a sprinkling of dried rosemary or thyme or oregano (or a mix of all)
- salt to taste
1. Bring sufficient water in a pot to a rolling boil. Scrub the potatoes well, leave the skin on. Add them along with a little salt to the boiling water and cook till tender, about approx 15-20 minutes (cooking time will vary according to their size). Then drain and keep aside.
2. Heat the butter and oil in a heavy based skillet/pan and add the chopped garlic. Fry for a few seconds and then add the onions and fry till they turn golden (I further caramalized them for that extra taste)
3. Toss in the chopped herbs and the pre-cooked potatoes, reduce the heat and fry the potatoes for a couple of minutes till the skin turns slightly golden. Sprinkle salt to taste.
4. Garnish with more fresh herbs and serve hot