Extra-Crispy Potatoes

By Addie

“For an economical and delicious soup base, do what grandma did: save and reuse the water the potatoes were cooked in. Add a few carrots and onions and you have a nutritious and tasty vegetable broth.”

Ingredients

• 16 new red potatoes, quartered
• 3 tablespoons unsalted butter
• 1/4 cup chopped fresh herbs (such as chives, parsley and rosemary)
• 1 teaspoon salt
• 1/2 teaspoon pepper

Preparation

Step 1

Place potatoes in a large pot; add enough water to cover. Bring to a boil over high heat.


Reduce heat to medium. Simmer until potatoes are tender, about 10 minutes. Drain.


Meanwhile, melt butter in a large skillet. Add potatoes. Cook, stirring gently, until potatoes are crisp, about 5 minutes.


Sprinkle potatoes with herbs, salt and pepper. Serve hot. Serve immediately.