A BUTCHER’S MONTHLY RECIPE FROM CHEF RODGER
Found at every mid summer backyard barbecue in Syracuse, NY, this recipe was given to me by my good friend Mr. Eric Farrell. Asking me my favorite vegetable is like asking someone their favorite movie or album, it is hard to pick just one, but potatoes have to be high on the list. New potatoes are a whole different story and rank even higher.
Coming out of the ground mid to late July, these small, quarter to half dollar sized round morsels are thin on skin, tender on texture and pack flavor. Don’t be fooled by any small potato being a new potato. Like any really good produce it is the right timing and the season. They just don’t really happen outside of summer. New potatoes also don’t store well. Treat them like fresh greens or ripe fruit, they only really last a good week or so.
I prepare all my new potatoes the same way, boil them in water with large amounts of sea salt till fork tender then drain them and cover them with really good butter. If you’re like me, you will be surprised how many you will eat at once or throughout supper. I also typically make more than we plan on eating, not only because we usually eat more than we planned on, but they are great as leftovers. Try them in hash, smashed, or with eggs and your favorite hot sauce.
- 1 quart new potatoes (red, yellow, gold, doesn’t matter)
- 2.5 quarts water
- Handful of sea salt (please no iodized)
Place the potatoes in a cooking pot large enough to hold the potatoes and water with at least an inch of space from the top. I add about a handful or 3 to 4 ounces of good sea salt. Then I throw in a dash more and say “That is for my buddy Eric”. Boil until fork tender or about 12 minutes. Drain the water and toss in a bowl of your favorite butter and serve with a nice grilled steak or chop.
Want to spice up your potatoes a bit?
Here are a few recipes that combine our favorites spices from Épices de Cru with potatoes for a delicious side dish to your grilled meat: