Recipe: Nan's "Knock Your Socks Off" Potatoes

Get your fork! We're ready to Rock-n-Roll!!!

A Little 'Tater Background

This is a recipe my maternal grandma (Nan) used to make on a regular basis. She was Czech, but I don't know if the recipe was a Czechoslovakian method of cooking or if she just started cooking them that way herself. She had so much energy for so many things -- she worked from sunup to sundown with hardly a break. She wore many hats: mother, grandmother, great-grandmother, gardener, baker, cook, seamstress, volunteer...those are just a few examples. She always made sure none of us went hungry. She always had something available for us, as well as any visitors, whether they were invited or just dropping in for a quick visit unannounced. 

She liked to challenge herself in the kitchen and one her challenges was how quickly she could get a meal prepared. She liked to get lunch prepared in 30 minutes, and she would time herself. Dinner might take a little longer, depending on her mood and whatever she had in the baking queue on any particular day. That could be why this cooking method for potatoes was a favorite. My grandpa was German and he loved his meat and potatoes, so I'm sure that factored in as well. 

I don't have any real measurements for this recipe, I just make them from what I learned by observing her method. The best I can do is try to get a measurement on how many pounds of potatoes are used next time I make them. 

This recipe is best with fresh, red potatoes, but any waxy potato variety will suffice. You can use starchier potatoes (like Russets), but the end result will be different, because waxy varieties of potato hold their shape better. However, I would recommend starchier potatoes for this method if you are planning to make mashed potatoes, because it removes a step and saves time. 

Another great thing about this method is that all of the nutrients in the potatoes are retained instead of going down the drain. But be warned! These potatoes are SO GOOD, that you'll be tempted to forgo all of the other dishes and gorge on these potatoes! They are so good, I almost fall over every time I eat them. The flavor will knock your socks off! 

Recipe

A large frying pan is crucial for this recipe, unless you are only cooking for one person. Actually, go ahead and use a frying pan anyway, because you will absolutely want to have leftovers for the next day. (If you are able to control yourself, that is.) 

• 1 frying pan: 10", 12", 14" - it depends on how many servings you'll need. We usually use a 10" or 12" and that will make 4 reasonably-sized servings. 
• Red potatoes (or any waxy variety) as needed
• 2-3 Tbsps. Cooking oil (light olive oil, canola, or vegetable oil)
• 1-2 Tbsps. unsalted butter
• S&P (to taste)
• water (as needed)

1. No need to peel potatoes. Wash, trim any bad bits, then cut into bite-size pieces. Use as many as needed to cover the bottom of the pan.

2. Place potatoes in a single layer in pan. 

3. Add water just to cover potatoes (see below), then add oil and butter. (or just add oil & add the butter after potatoes are done.)

4. Add S&P. Stir to combine. 

5. Bring to a boil over high heat. 

6. Turn heat down to about medium-high. Stir potatoes once in a while. 

7. Test potatoes, and when they are about "al dente," turn the heat back up to high and cook until the water evaporates (au sec). The potatoes will form a small amount of sauce with the oil & butter. Add more butter if you wish.

8. You can eat these just as they are, or allow them to brown a bit. They are spectacular either way. 

Boil Those Beautiful Babies!

Cook to au sec.

Add a bit more butter if you like & stir until mixed.

Rock-n-Roll!!!