What do you make with brisket and onions? My first instinct was latkes, but then I happened upon this yummy-sounding recipe for herb potatoes. It sounded a little healthier, like less work, and the name alone sounded so good. I couldn’t resist!
I know that the name of this side dish is on the brink of ridiculousness, but I could not, for the life of me, think of a way to describe them that gave them justice. They’re so flavorful from the chicken stock, herbs, and garlic, and they have that texture combination that makes you swoon– they’re perfectly crisp on the outside and soft on the inside and… well, they’re Crispy-Outside Creamy-Inside Garlic Herb Potatoes.
I have never heard of baby Yukon gold potatoes, but I know the “adult” version is just delicious after making mashed potatoes with them for this past Thanksgiving. I was prepared to use baby red potatoes when I noticed honey gold potatoes. They are about the same size and looked like baby Yukon gold potatoes. I decided to give them a try, and I wasn’t disappointed.
These herb potatoes were pretty easy to make, though I do have some tips. First, be careful if you use a measuring cup to press the potatoes. I used a metal one, and it heated up pretty fast. I switched to a meat mallet after a few potatoes, and it worked much better. Also, press gently. You’ll hear the skin split and feel the mallet sink a little when that happens. You don’t need much pressure.
Next, reduce the heat once the liquid evaporates in step 5. As you can see, I got a nice, crisp crust on mine by doing that. I think they would have been charcoal briquets if I hadn’t turned the heat down a bit.